Development, Validation, and Application of a Cold-Induced Phase Separation Method for 10 Nitroimidazole Residues in Meats and Egg

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2025-07-01 DOI:10.1007/s12161-025-02845-4

Yinglong Zhang, Guohui Du, Xinli Ding

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引用次数: 0

Abstract

This study developed a novel analytical method based on cold-induced phase separation (CIPS) coupled with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for simultaneous determination of 10 nitroimidazoles (NIMs) in various animal-derived food matrices, such as pork, chicken, egg, beef, and mutton. Systematic optimization of critical parameters (acetonitrile/water ratio 8:2 v/v, neutral pH) yielded excellent analytical performance, with quantification limits (LOQs) of 0.1–0.5 μg/kg, recoveries of 78.0–106.5%, and relative standard deviations below 20%, fully compliant with the Codex Alimentarius standards. The CIPS technique effectively precipitated lipids and polar interferents through freezing, significantly reducing co-extractive interference and maintaining matrix effects (MEs) within − 13 to 15.6%, thereby enabling accurate quantification without matrix-matched calibration while improving throughput and reducing costs. Method validation demonstrated excellent applicability and reliability across different matrices. The simple, low-cost method provides an efficient solution for monitoring trace NIMs in animal-derived foods, demonstrating potential for food safety applications.

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肉类和蛋类中10种硝基咪唑残留冷诱导相分离方法的建立、验证和应用

建立了一种基于冷诱导相分离(CIPS) -超高效液相色谱-串联质谱（UPLC-MS/MS）同时测定猪肉、鸡肉、鸡蛋、牛肉和羊肉等多种动物源性食品基质中10种硝基咪唑（NIMs）的分析方法。系统优化关键参数（乙腈/水比8:2 v/v， pH为中性），分析效果良好，定量限（loq）为0.1 ~ 0.5 μg/kg，回收率为78.0 ~ 106.5%，相对标准偏差小于20%，完全符合食品法典标准。CIPS技术通过冷冻有效地沉淀脂质和极性干扰，显著减少共萃取干扰，并将基质效应（MEs）保持在- 13至15.6%之间，从而实现无需基质匹配校准的准确定量，同时提高了通量并降低了成本。方法验证在不同的矩阵中具有良好的适用性和可靠性。这种简单、低成本的方法为监测动物源性食品中的痕量NIMs提供了一种有效的解决方案，展示了食品安全应用的潜力。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.