期刊
FOOD CHEMISTRY
卷 192, 期 -, 页码 313-318出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.07.028
关键词
Amoxicillin; Amoxicillin diketopiperazine-2 ',5 '-dione; Amoxicilloic acid; Ampicillin; LC-MS/MS; Residues in eggs
资金
- Special Fund Project of the National Broiler Industry Technology System [CARS-42-G23]
- National Science and Technology Pillar Program during the Twelfth Five-year Plan Period [2014BAD13B02]
- Cooperative Innovation Fund Prospective Joint Research Project of Jiangsu Province [BY2014117-03]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
- New Century Talent Project of Yangzhou University
In this present study, we developed a simple, rapid and specific method for the quantitative analysis of the contents of amoxicillin (AMO), AMO metabolites and ampicillin (AMP) in eggs. This method uses a simple liquid-liquid extraction with acetonitrile followed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The optimized method has been validated according to requirements defined by the European Union and Food and Drug Administration. Extraction recoveries of the target compounds from the egg at 5, 10 and 25 mu g/kg were all higher than 80%, with relative standard deviations not exceeding 10.00%. The limits of quantification in eggs were below the maximum residue limits (MRLs). The decision limits (CC alpha) ranged between 11.1 and 11.5 mu g/kg, while detection capabilities (CC beta) from 12.1 to 13.0 mu g/kg. These values were very close to the corresponding MRLs. Finally, the new approach was successfully verified for the quantitative determination of these analytes in 40 commercial eggs from local supermarkets. (C) 2015 Elsevier Ltd. All rights reserved.
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