Trace analysis of multiclass antibiotics in food products by liquid chromatography-tandem mass spectrometry: Method development

Min HU, Yujie BEN, Ming Hung WONG, Chunmiao ZHENG

Research output: Contribution to journalArticlespeer-review

Abstract

It is commonly known that the widespread use of antibiotics has led to their existence in food products as residues and ingestion of these food products may create a selection pressure on bacteria inhabiting the human body. In this study, an optimized method for the analysis of antibiotic residues in different food groups, including cereals, meat, eggs, milk, vegetables, and fruits, was developed using solvent extraction, solid-phase extraction cleanup, and liquid chromatography-mass spectrometry (LC-MS/MS). The limits of detection (LODs) were achieved as 0.007–1.1, 0.008–0.46, 0.002–0.67, 0.007–0.63, 0.001–0.098, and 0.005–0.26 ng/g in ng/g in cereals, meat, eggs, milk, vegetables, and fruits, respectively. The overall average recoveries at three spiking levels of the 81 antibiotics (5, 25, and 50 ng/g dry weight) were 82 ± 26, 77 ± 26, 70 ± 34, 69 ± 31, 73 ± 29, and 62 ± 37% in cereals, meat, eggs, milk, vegetables, and fruits, respectively. The method was then applied to the analysis of the targets in the collected wheat flour, mutton, chicken egg, boxed milk, cabbage, and banana samples, with the total concentration of the antibiotics detected being 4.4, 2.3, 36, 5.5, 2.7, and 14 ng/g, respectively. This work suggests that the developed method provides a time- and cost-effective method to identify and quantify antibiotic residues in common food products. Copyright © 2020 American Chemical Society. All rights reserved.
Original languageEnglish
Pages (from-to)1656-1666
JournalJournal of Agricultural and Food Chemistry
Volume69
Issue number5
Early online date27 Jan 2021
DOIs
Publication statusPublished - 10 Feb 2021

Citation

Hu, M., Ben, Y., Wong, M. H., & Zheng, C. (2021). Trace analysis of multiclass antibiotics in food products by liquid chromatography-tandem mass spectrometry: Method development. Journal of Agricultural and Food Chemistry, 69(5), 1656-1666. doi: 10.1021/acs.jafc.0c05778

Keywords

  • Multiclass antibiotics
  • Food
  • Solvent extraction
  • Solid-phase extraction
  • LC-MS/MS

Fingerprint Dive into the research topics of 'Trace analysis of multiclass antibiotics in food products by liquid chromatography-tandem mass spectrometry: Method development'. Together they form a unique fingerprint.