为分析水牛肉中的零容忍抗菌素开发一种有针对性的 LC-MS/MS 方法

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
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引用次数: 0

摘要

利用液相色谱-串联质谱法(LC-MS/MS)开发并验证了一种简单、经济、高效的多残留分析方法,可准确鉴定和量化水牛肉中优先考虑的零容忍抗菌素残留。分析氯霉素、甲硝唑和硝基呋喃等零容忍抗菌素需要检测食品中的痕量残留,以保障消费者安全和公众健康。本研究采用了改进的 QuEChERS 方法,利用乙酸乙酯对 2-硝基苯甲醛进行衍生化,提取抗菌素化合物,然后进行适当的净化。在反相 C18 分析柱上对液相色谱条件进行了优化,运行时间为 12 分钟,在选择反应监测模式(SRM)下观察洗脱的分析物。该方法的性能根据欧盟第2019/1871号法规和欧盟委员会第2021/810号实施细则进行了验证。定标曲线的线性范围为0.99,平均回收率为81.92%~110%。日内和日间精确度均小于 9%。检测限(LOD)和定量限(LOQ)分别为 0.04-0.11 µg/kg 和 0.13-0.37 µg/kg。这远远低于欧盟委员会为零容忍物质设定的最高残留限量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development of a targeted LC-MS/MS method for the analysis of zero tolerance antimicrobials in buffalo meat
A simple, affordable, and efficient multiresidue analytical method was developed and validated using liquid chromatography-tandem mass spectrometry (LC-MS/MS) to accurately identify and quantify a prioritized zero-tolerance antimicrobial residues in buffalo meat. Analyzing zero-tolerance antimicrobials such as chloramphenicol, metronidazole, and nitrofurans involves detecting even trace levels of residues in food products to safeguard consumer safety and public health. A modified QuEChERS method with 2-nitrobenzaldehyde derivatization using ethyl acetate was employed for the extraction of the antimicrobial compounds, followed by a suitable clean-up. Liquid chromatographic conditions were optimized on a reverse phase C18 analytical column over a runtime of 12 min, and the eluted analytes were observed in selected reaction monitoring mode (SRM). The method's performance was validated in accordance with Regulation (EU) 2019/1871 and Commission Implementing Regulation (EU) 2021/810 guidelines. The linearity of the calibration curves was > 0.99, and the mean recoveries of the analytes ranged from 81.92 % to 110 %. The intra-day and inter-day precisions were less than 9 %. The limits of detection (LOD) and limits of quantification (LOQ) were in the range of 0.04–0.11 µg/kg and 0.13–0.37 µg/kg, respectively. This is well below the MRLs set by the European Commission for zero-tolerance substances.
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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