Chemical Safety Science, 2017, Volume 1, No 1, p. 200-215

 

Chemical hazard sources. Hazardous chemical substances

 

UDC 543.544.5:[577.182.22:637.07]+ 543.51:[577.182.22:637.07]      Download PDF (RUS)

DOI: 10.25514/CHS.2017.1.11445

 

PROCEDURE FOR MONITORING RESIDUAL CONTENT OF PENICILLIN GROUP ANTIBIOTICS IN FOODSTUFFS OF ANIMAL ORIGIN

E. I. Polianskikh, A. G. Polonevich*, and L. L. Belysheva

Republican Unitary Enterprise “Scientific Practical Centre of Hygiene”, Minsk, Republic of Belarus

Received April 20, 2017

Published June 26, 2017

Abstract – A procedure for simultaneous determination of residual content of eight penicillin group antibiotics in foodstuffs of animal origin using high-performance liquid chromatography-mass spectrometry method was developed. The procedure involves liquid solvent extraction of target analytes from food matrix with the use of water-acetonitrile mixture, purification from lipids with hexane followed by solid phase extraction. The analytes were separated on reversed-phase column using gradient elution mode. Quantification of analytes was performed by the internal standard method with matrix-matched curves. The range of determined concentrations for each penicillin type varied from 2 to 100 mkg/kg for milk and dairy products, and from 10 to 800 mkg/kg for meat and meat products.

Keywords: penicillins, high-performance liquid chromatography, mass spectrometry, extraction, solid phase extraction, foodstuffs of animal origin.