Back to Search
Start Over
Combining GC-MS/MS with a LLE-SPE sample pretreatment step to simultaneously analyse enrofloxacin and ofloxacin residues in chicken tissues and pork.
- Source :
-
Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139972. Date of Electronic Publication: 2024 Jun 04. - Publication Year :
- 2024
-
Abstract
- A widely applicable original gas chromatography-tandem mass spectrometry (GC-MS/MS) method was explored to qualitatively and quantitatively measure enrofloxacin and ofloxacin residues in chicken tissues and pork. The experimental samples were processed based on liquid-liquid extraction (LLE) and solid-phase extraction (SPE). Trimethylsilyl diazomethane (TMSD) was chosen to react derivatively with enrofloxacin and ofloxacin. In total, 78.25% ∼ 90.56% enrofloxacin and 78.43% ∼ 91.86% ofloxacin was recovered from the blank fortified samples. The limits of detection (LODs) were 0.7-1.0 μg/kg and 0.1-0.2 μg/kg, respectively. The limits of quantitation (LOQs) were 1.6-1.9 μg/kg and 0.3-0.4 μg/kg, respectively. It was verified that various experimental data met the requirements of the FAO & WHO (2014) for the detection of veterinary drug residues. Real samples obtained from local markets were analysed using the established method, and no residues of enrofloxacin or ofloxacin were detected in the samples.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Swine
Liquid-Liquid Extraction methods
Fluoroquinolones analysis
Chickens
Enrofloxacin analysis
Drug Residues analysis
Drug Residues chemistry
Solid Phase Extraction methods
Food Contamination analysis
Meat analysis
Tandem Mass Spectrometry methods
Gas Chromatography-Mass Spectrometry methods
Ofloxacin analysis
Anti-Bacterial Agents analysis
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 456
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 38852445
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.139972