Jin Han, Weidong Jin, Zhenzhou Wu, Ying Shi, Fengyue Cui
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Analysis of josamycin in three kinds of feed using ultra high performance liquid chromatography with tandem mass spectrometry.
In this study, a new and accurate method based on ultra-high performance liquid chromatography (UHPLC) with electrospray ionisation tandem triple quadrupole mass spectrometry (MS/MS) was developed and validated for the determination of josamycin in three kinds of feeds (compound, concentrated and premix feeds). The optimised sample pretreatment procedure included extracting from the matrix with a mixture of methanol and acetonitrile (1:1, v/v) followed by drying under nitrogen and redissolving in phosphate buffer solution (pH = 8, 0.1 mol/L) followed by purifying using HLB cartridges. Validation of the method was carried out in three different matrices (compound, concentrated and premix feed) by recovery experiments, using samples spiked at concentration levels of 20, 100 and 200 μg/kg. Satisfactory recoveries from 82.4% to 93.0%, with RSDs lower than 17.4% under intermediate precision conditions were obtained in all feed matrices tested. The developed method was applied to commercially samples and josamycin was found frequently in feed containing kitasamycin.
期刊介绍:
Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.