Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences, Chongqing, China.
Laboratory of Citrus Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture and Rural Affairs, Chongqing, China.
Biomed Chromatogr. 2020 Dec;34(12):e4962. doi: 10.1002/bmc.4962. Epub 2020 Aug 26.
A rapid determination method of residual penicillin G and its two metabolites in citrus was developed and validated by dispersive solid-phase extraction and ultra-high performance liquid chromatography-tandem mass spectrometry (DSPE/UPLC-MS/MS). The samples were extracted with 80% acetonitrile and purified with octadecylsilane. High linearity was obtained with correlation coefficients (r ) >0.9981. The limits of quantification were 0.005-0.01 mg/kg. The recoveries of penicillin G and its metabolites spiked in blank citrus were within 76.7-107%, with relative standard deviations of 1.3-9.6%. The dissipation dynamics and distribution of penicillin G in citrus followed first-order kinetics, with half-life of 1.7-2.7 days. Penicillin G degraded easily in citrus and the metabolite was mainly penilloic acid, which can exist stably for long time. The terminal residues of penicillin G in pulp, whole citrus and peels were 0.015-0.701, 0.047-7.653 and 0.162-13.376 mg/kg, respectively. The hazard indexes for risk assessment of citrus were significantly <1, suggesting that the health risks to humans after consumption of citrus were insignificant and negligible. These results could provide necessary data for evaluating the safe and proper use of penicillin G in citrus.
建立了一种快速测定柑橘中残留青霉素 G 及其两种代谢物的方法，采用分散固相萃取和超高效液相色谱-串联质谱法（DSPE/UPLC-MS/MS）进行了验证。样品用 80%乙腈提取，用十八烷基硅烷纯化。青霉素 G 及其代谢物在空白柑橘中的添加回收率在 76.7-107%之间，相对标准偏差为 1.3-9.6%。青霉素 G 在柑橘中的消解动态和分布符合一级动力学，半衰期为 1.7-2.7 天。青霉素 G 在柑橘中容易降解，代谢物主要为苯氧乙酸，可长期稳定存在。青霉素 G 在果肉、整个柑橘和果皮中的最终残留量分别为 0.015-0.701、0.047-7.653 和 0.162-13.376 mg/kg。风险评估的危害指数显著<1，表明人类食用柑橘后青霉素 G 的健康风险不显著，可忽略不计。这些结果可为评估青霉素 G 在柑橘中的安全合理使用提供必要的数据。
