Determination of Amoxicillin Stability in Chicken Meat by Liquid Chromatography-Tandem Mass Spectrometry

被引：20

作者：

Freitas, Andreia ^{[2
]}

Barbosa, Jorge ^{[2
]}

Ramos, Fernando ^{[1
]}

机构：

[1] Univ Coimbra, Fac Pharm, CEF Ctr Pharmaceut Studies, P-3000548 Coimbra, Portugal

[2] INRB LNIV, Lab Nacl Invest Vet, P-1549011 Lisbon, Portugal

来源：

FOOD ANALYTICAL METHODS | 2012年 / 5卷 / 03期

关键词：

Amoxicillin; LC-MS/MS; Chicken; Stability; Residue control; SOLID-PHASE EXTRACTION; HELICOBACTER-PYLORI; MAJOR METABOLITES; TISSUES; ANTIBIOTICS; AMPICILLIN; PENICILLIN; SAMPLES;

D O I：

10.1007/s12161-011-9267-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An amoxicillin stability study was performed under different pH (1, 3 and 5) and temperature (4 A degrees C, 22 A degrees C, 37 A degrees C and 55 A degrees C) conditions and for incurred samples stored at -20 A degrees C with the goals of better understanding amoxicillin degradation and characterising its main degradation products (amoxicilloic acid and amoxicillin diketopiperazine). The analytical methodology used consisted of a simple extraction using phosphate buffer (pH 8) with sodium chloride followed by a sample clean-up using OASISA (R) HLB cartridges and a liquid chromatography-tandem mass spectrometric analysis. Amoxicillin was found to be greatly unstable at temperatures above 22 A degrees C for all pH values studied, so it was recommended that biological samples should be frozen at temperatures below -70 A degrees C until analysis of the amoxicillin residues.

引用

页码：471 / 479

页数：9

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