Determination of four nitroimidazole residues in poultry meat by liquid chromatography-mass spectrometry

被引:57
作者
Hurtaud-Pessel, D [1 ]
Delépine, B [1 ]
Laurentie, M [1 ]
机构
[1] Agence Francaise Secur Sanitaire Aliments, Lab Med Vet, F-35133 Fourgeres, France
关键词
food analysis; meat; nitroimidazoles; imidazoles;
D O I
10.1016/S0021-9673(00)00336-8
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
A multi-residue liquid chromatography-mass spectrometry (LC-MS) assay method is described for the determination of four nitroimidazoles in poultry muscle. The extraction procedure is based on liquid-liquid extraction with ethyl acetate followed by an evaporation step. A deuterated internal standard is used. The LC separation was made on a C-18 bonded silica column with an aqueous formic acid (0.2%) solution-methanol-acetonitrile (81:13:6) mobile phase. Following electrospray ionization, the protonated molecular ion [MCH](+) is obtained for each compound. Monitoring several ions for each nitroimidazole provides the specificity required for confirmatory assay. Validation of the method was performed to estimate linearity, intra-day and inter-day repeatability, accuracy and detection limit. The present method is capable of identifying nitroimidazole residues in muscle at levels below 5 mu g/kg. (C) 2000 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:89 / 98
页数:10
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