Establishment and Validation of a GC–MS/MS Method for the Quantification of Penicillin G Residues in Poultry Eggs

A simple and sensitive gas chromatography–tandem mass spectrometry (GC–MS/MS) method was established for the quantitative screening of penicillin G residues in chicken and duck eggs (whole egg, yolk and albumen). The analyte was separated on a TG-1MS capillary column (30.0 m × 0.25 mm i.d., 0.25 μm)...

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Bibliographic Details

Published in:	Foods
Main Authors:	Chujun Liu, Yawen Guo, Bo Wang, Lan Chen, Kaizhou Xie, Chenggen Yang
Format:	Article
Language:	English
Published:	MDPI AG 2021-11-01
Subjects:	penicillin G GC–MS/MS ASE poultry eggs SPE
Online Access:	https://www.mdpi.com/2304-8158/10/11/2735