Development of online sampling and matrix reduction technique coupled liquid chromatography/ion trap mass spectrometry for determination maduramicin in chicken meat

An online sampling and matrix reduction technique coupled liquid chromatography electrospray-ion-trap mass spectrometry was developed for rapid analysis of maduramicin (MAD) residue in chicken meat. Multiple-reaction monitoring of mass spectrometry in positive ion mode was used to detect maduramicin. A post-column continuous infusion of internal standard (nigericin) with matrix-matched calibration method was utilised for quantification. The linear concentration range of the calibration curve was 0-10.0 ng mL(-1) (r(2) = 0.999). The limit of detection (quantification) was 0.08 ng g(-1) (0.28 ng g(-1)). The analytical accuracy of chicken meat samples for four spiked MAD concentrations (0.5, 1.0, 5.0, and 10.0 ng g(-1)) was 84-97% and their corresponding intra-day and inter-day precisions were 3.7-5.0% and 5.8-7.9%, respectively. The analysis time for one sample was 10 min. The application of the method for incurred chicken samples elucidates that MAD residue in chicken meat decreases during the withdrawal period. (C) 2013 Elsevier Ltd. All rights reserved.