Chemistry Department, Ovidius University, Constanta, Romania.
Food Chem. 2012 Dec 15;135(4):2612-21. doi: 10.1016/j.foodchem.2012.06.126. Epub 2012 Jul 22.
A multiresidue analysis method was developed to determine the content of penicillins in bovine, porcine and chicken muscle tissues. The procedure involves solid phase extraction (SPE) and subsequent analysis by liquid chromatography coupled with tandem mass spectrometry detection (LC-MS/MS) set by the European Union (EU) for all compounds. The method was validated according to EU guideline 2002/657/EC. The LOQ in tissues are below the maximum residue limits (MRLs) and appropriate quality parameters in terms of linearity, accuracy (recoveries higher than 70% for all antibiotics and animal tissues except for AMOX with 50% of recovery) and precision (in terms of intra and inter day with values lower than 12% in all cases) are obtained for the developed method. A study concerning to the matrix effect was made and it was concluded that similar matrix effect could be found in beef, pig and chicken. The method was applied to the analysis of samples of chicken from animals treated with amoxicillin.
建立了一种多残留分析方法，用于测定牛、猪和鸡肌肉组织中青霉素的含量。该方法包括固相萃取（SPE）和随后的液相色谱-串联质谱检测（LC-MS/MS），所有化合物的检测方法均由欧盟（EU）制定。该方法按照欧盟指南 2002/657/EC 进行了验证。组织中的 LOQ 低于最大残留限量（MRL），并且该方法在线性、准确度（所有抗生素和动物组织的回收率均高于 70%，除 AMOX 外回收率为 50%）和精密度（日内和日间，所有情况下的数值均低于 12%）方面都获得了适当的质量参数。对基质效应进行了研究，结果表明，牛肉、猪肉和鸡肉中存在类似的基质效应。该方法应用于阿莫西林处理的鸡组织样品的分析。
