Determination of chloramphenicol in meat samples using liquid chromatography–tandem mass spectrometry

Abstract Chloramphenicol (CAP), a bacteriostatic antibiotic, is used for the treatment of bacterial infections in human and animals. Continual exposure of CAP residues into animal tissues may lead to antibiotic resistance. For the protection of humans and animals from this problem, a fast and highly...

Full description

Bibliographic Details
Main Authors: Salma Akter Mou, Rafiza Islam, Mohammad Shoeb, Nilufar Nahar
Format: Article
Language:English
Published: Wiley 2021-10-01
Series:Food Science & Nutrition
Subjects:
Online Access:https://doi.org/10.1002/fsn3.2530
id doaj-10524a902a674e5992efa2804dbb7b4c
record_format Article
spelling doaj-10524a902a674e5992efa2804dbb7b4c2021-10-08T05:24:46ZengWileyFood Science & Nutrition2048-71772021-10-019105670567510.1002/fsn3.2530Determination of chloramphenicol in meat samples using liquid chromatography–tandem mass spectrometrySalma Akter Mou0Rafiza Islam1Mohammad Shoeb2Nilufar Nahar3Department of Chemistry University of Dhaka Dhaka BangladeshDepartment of Chemistry University of Dhaka Dhaka BangladeshDepartment of Chemistry University of Dhaka Dhaka BangladeshDepartment of Chemistry University of Dhaka Dhaka BangladeshAbstract Chloramphenicol (CAP), a bacteriostatic antibiotic, is used for the treatment of bacterial infections in human and animals. Continual exposure of CAP residues into animal tissues may lead to antibiotic resistance. For the protection of humans and animals from this problem, a fast and highly sensitive analytical method based on ultra‐high‐performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS) was developed and validated in this study for the quantitative determination of CAP in poultry meat and beef samples. Quick, easy, cheap, effective, rugged, and safe (QuEChERS) method was used for the extraction of CAP residues. The developed method was validated in terms of linearity, accuracy, precision, and specificity. Poultry meat and beef samples were extracted with 20 ml water–acetonitrile (1:1, v/v) and cleaned up by MgSO4, primary secondary amine, and C18 powder. The method was found to be linear in a wide concentration range, with correlation coefficient of higher than 0.999. The repeatability and reproducibility of this method were satisfactory. The achieved limit of detection and limit of quantification were 0.16 and 0.50 ng/g, respectively. Recoveries were estimated at 5 and 10 ng/g spiking levels in the range of 99%–111% with the coefficient of variation 0.48%–12.48% for spiked samples, and the matrix enhancement effects were mild in the range of 80%–85%. In this study, the levels of CAP residue in tested real samples were found below the detection limit. The method proved to be suitable for CAP determination in all kinds of samples tested and also efficient for the application of routine analysis.https://doi.org/10.1002/fsn3.2530antibiotic residuesbeef sampleschloramphenicolliquid chromatography‐tandem mass spectrometrypoultry meat samples
collection DOAJ
language English
format Article
sources DOAJ
author Salma Akter Mou
Rafiza Islam
Mohammad Shoeb
Nilufar Nahar
spellingShingle Salma Akter Mou
Rafiza Islam
Mohammad Shoeb
Nilufar Nahar
Determination of chloramphenicol in meat samples using liquid chromatography–tandem mass spectrometry
Food Science & Nutrition
antibiotic residues
beef samples
chloramphenicol
liquid chromatography‐tandem mass spectrometry
poultry meat samples
author_facet Salma Akter Mou
Rafiza Islam
Mohammad Shoeb
Nilufar Nahar
author_sort Salma Akter Mou
title Determination of chloramphenicol in meat samples using liquid chromatography–tandem mass spectrometry
title_short Determination of chloramphenicol in meat samples using liquid chromatography–tandem mass spectrometry
title_full Determination of chloramphenicol in meat samples using liquid chromatography–tandem mass spectrometry
title_fullStr Determination of chloramphenicol in meat samples using liquid chromatography–tandem mass spectrometry
title_full_unstemmed Determination of chloramphenicol in meat samples using liquid chromatography–tandem mass spectrometry
title_sort determination of chloramphenicol in meat samples using liquid chromatography–tandem mass spectrometry
publisher Wiley
series Food Science & Nutrition
issn 2048-7177
publishDate 2021-10-01
description Abstract Chloramphenicol (CAP), a bacteriostatic antibiotic, is used for the treatment of bacterial infections in human and animals. Continual exposure of CAP residues into animal tissues may lead to antibiotic resistance. For the protection of humans and animals from this problem, a fast and highly sensitive analytical method based on ultra‐high‐performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS) was developed and validated in this study for the quantitative determination of CAP in poultry meat and beef samples. Quick, easy, cheap, effective, rugged, and safe (QuEChERS) method was used for the extraction of CAP residues. The developed method was validated in terms of linearity, accuracy, precision, and specificity. Poultry meat and beef samples were extracted with 20 ml water–acetonitrile (1:1, v/v) and cleaned up by MgSO4, primary secondary amine, and C18 powder. The method was found to be linear in a wide concentration range, with correlation coefficient of higher than 0.999. The repeatability and reproducibility of this method were satisfactory. The achieved limit of detection and limit of quantification were 0.16 and 0.50 ng/g, respectively. Recoveries were estimated at 5 and 10 ng/g spiking levels in the range of 99%–111% with the coefficient of variation 0.48%–12.48% for spiked samples, and the matrix enhancement effects were mild in the range of 80%–85%. In this study, the levels of CAP residue in tested real samples were found below the detection limit. The method proved to be suitable for CAP determination in all kinds of samples tested and also efficient for the application of routine analysis.
topic antibiotic residues
beef samples
chloramphenicol
liquid chromatography‐tandem mass spectrometry
poultry meat samples
url https://doi.org/10.1002/fsn3.2530
work_keys_str_mv AT salmaaktermou determinationofchloramphenicolinmeatsamplesusingliquidchromatographytandemmassspectrometry
AT rafizaislam determinationofchloramphenicolinmeatsamplesusingliquidchromatographytandemmassspectrometry
AT mohammadshoeb determinationofchloramphenicolinmeatsamplesusingliquidchromatographytandemmassspectrometry
AT nilufarnahar determinationofchloramphenicolinmeatsamplesusingliquidchromatographytandemmassspectrometry
_version_ 1716838708718600192