The invention discloses a method for detecting
chloramphenicol residual in a
functional food through HPLC-MS-MS. The method comprises the following steps: weighing a sample, adding deuterated
chloramphenicol as an
internal standard solution, adding
ethyl acetate,
ammonium hydroxide and
anhydrous sodium sulfate, homogeneously extracting, centrifuging, and transferring the obtained supernatant to a heart-shaped
bottle; concentrating the supernatant in the heart-shaped
bottle to
dryness; dissolving with water, carrying out ultrasonic treatment, adding n-
hexane, carrying out vortex mixing, allowing the obtained solution to stand for layering, discarding n-
hexane which is the upper layer, adding n-
hexane, carrying out vortex mixing, allowing the obtained solution to stand for layering, transferring the obtained water phase to a
centrifuge tube, centrifuging, and allowing the centrifuged water phase to go through a filter membrane to obtain a final solution for the determination through HPLC-MS-MS; accurately weighing a
chloramphenicol standard substance, carrying out ultrasonic dissolving with chromatographically pure
methanol, adding the chromatographically pure
methanol to a constant volume, and preparing chloramphenicol standard substance solutions having different concentrations; determining the chloramphenicol standard substance solutions through the HPLC-MS-MS to obtain a
standard curve; and calculating according to obtained examination data through the
standard curve to obtain the concentration of chloramphenicol in the sample to be measured. The method has the advantages of good accuracy, high precision and good
linearity.