A method for determination of the residual quantity of
pentachlorophenol in eggs and egg products is characterized by comprising the steps: taking 1.0-5.0 g of a homogeneous sample in a 10 mL
polypropylene centrifugal tube, adding 5-15 mL of an
acetonitrile-water solution containing 5.0%-10.0% (V / V) of
triethylamine, carrying out ultrasonic extraction and
centrifugal separation, purifying the supernatant via a small mixed
anion exchange column (6 mL), leaching with a
methanol / water solution (50 / 50, V / V) containing 1.0%-5.0% (V / V) of
formic acid, carrying out graded
elution with a
methanol solution containing 6.0%-15.0% (V / V) of
formic acid, blowing the
elution solution with
nitrogen with the temperature of 40 DEG C to nearly dry, and redissolving with
methanol for liquid
chromatography tandem
mass spectrometric determination. The method has the advantages of simple process, convenient and fast operation, good enrichment efficiency, high extraction
recovery rate, low price, and good detection sensitivity and precision, is suitable for analysis of the residual quantity of
pentachlorophenol in the eggs and the egg products, and has great significance on control of the residual quantity of
pentachlorophenol in the eggs and the egg products and ensuring of
food safety and
human health.