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V. G. Amelin, A. M. Mukhrygina, A. I. Korotkov
Specific features of determining amphenicols in foodstuffs by HPLC / high resolution quadrupole time-of-flight mass spectrometry
Abstract
A simple method
of sample preparation, identification and determination of amphenicols in
foodstuffs (chloramphenicol, chloramphenicol succinate, thiamphenicol,
thiamphenicol glycinate acetylcysteinate, florfenicol, florfenicol amine) by
method of high-performance liquid chromatography / high resolution quadrupole time-of-flight mass
spectrometry by exact
masses of ions formed in electrospray is suggested. Objects of analysis are
meat (beef, pork, poultry), meat by-products, milk and dairy products, honey,
aquaculture products. Sample preparation consisted in extraction of the target
components by acetonitrile and the extract’s dilution of deionized water twice.
The specific features of determining amphenicols and their derivatives,
associated with the emergence of various adducts in the electrospray device
when detecting of both positive and negative ions were considered. A method of
amphenicols determination was proposed by the addition method using the
summation of areas signals of all registered adducts. The features and benefits
of utilizing the method of standard additions were presented. Ranges of defined
contents is 0.1–10 ng/g for chloramphenicol and 1–100 ng/g for thiamphenicol
and florfenicol. The relative standard deviation of the test results did not
exceed 0.1, the duration of the analysis was 30–40 minutes.
Key words:
amphenicols and their derivatives, chloramphenicol, thiamphenicol, florfenicol,
florfenicol amine, high-performance liquid chromatography / high resolution quadrupole
time-of-flight mass spectrometry, food analysis.
Copyright (C) Chemistry Dept., Moscow State University, 2002
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