To establish a GC-MS method for determination of pindone in meat products.The effects of ways of extraction and purification on the recovery have been studied.The samples were extracted by acetone and (hexane 1∶1) with dSPE purified column.GC-MS was used for determination by EI.The average recoveries were in the range of 81%~89% at spiked levels of 0.5~5.0 mg/kg.The relative standard deviation of the methods were 3.0%~8.4%, and the limit of quantification reached 0.005 mg/kg which meet the requirement of technical parameters for analysis with fast and simple determination and high sensitivity.
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