干旱区生态环境知识资源中心(Arid): Development, Optimization, and Validation of a Sensitive UHPLC-MS/MS Method for the Determination of Hainanmycin in Chicken Meat and Eggs

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DOI	10.1007/s12161-024-02580-2
	Development, Optimization, and Validation of a Sensitive UHPLC-MS/MS Method for the Determination of Hainanmycin in Chicken Meat and Eggs
	Bi, Ruifeng; Zhang, Weiwei; Fu, Shihui; Li, Huirong; Sun, Yanjun; Deng, Suocheng
通讯作者	Bi, RF
来源期刊	FOOD ANALYTICAL METHODS
ISSN	1936-9751
EISSN	1936-976X
出版年	2024
卷号	17 期号:3 页码:373-381
英文摘要	This work presented an analytical method to determine hainanmycin in chicken meat and eggs using ultra high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). The extraction was carried out using a modified QuEChERS procedure followed by a cleanup combination of OASIS HLB SPE and freezing lipid filtration. The analyte was determined by UHPLC-MS/MS in positive ESI mode using ammonia adduct [M + NH4](+) as the precursor ion. The method was comprehensively validated according to CIR (EU) 2021/808 and EURL Guidance Document on Confirmation Method Validation. The performance characteristics were linearity, decision limit (CC alpha), recovery, repeatability, within-laboratory reproducibility, matrix effect, selectivity, ruggedness, and stability. Good linearity was obtained in the 0.05-10 mu g/L concentration range with coefficient of determination (R-2) higher than 0.99. The CC alpha values ranged from 0.21 to 0.24 mu g/kg; the average recoveries were 80.9-85.5%; and the repeatability and within-laboratory reproducibility were less than 10%. The validation results fulfilled the requirements of EU guidelines. Briefly, the proposed method achieved high sensitivity and accuracy, suitable for determining hainanmycin residue in chicken meat and eggs.
英文关键词	Hainanmycin UHPLC-MS/MS Ammonia adduct QuEChERS Residue analysis
类型	Article
语种	英语
收录类别	SCI-E
WOS记录号	WOS:001143655600002
WOS关键词	CLEANUP METHOD ; SUPPLEMENTATION ; POPULATIONS ; METABOLISM ; BACTERIA ; LIQUID ; FISH
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/403748
推荐引用方式 GB/T 7714	Bi, Ruifeng,Zhang, Weiwei,Fu, Shihui,et al. Development, Optimization, and Validation of a Sensitive UHPLC-MS/MS Method for the Determination of Hainanmycin in Chicken Meat and Eggs[J],2024,17(3):373-381.
APA	Bi, Ruifeng,Zhang, Weiwei,Fu, Shihui,Li, Huirong,Sun, Yanjun,&Deng, Suocheng.(2024).Development, Optimization, and Validation of a Sensitive UHPLC-MS/MS Method for the Determination of Hainanmycin in Chicken Meat and Eggs.FOOD ANALYTICAL METHODS,17(3),373-381.
MLA	Bi, Ruifeng,et al."Development, Optimization, and Validation of a Sensitive UHPLC-MS/MS Method for the Determination of Hainanmycin in Chicken Meat and Eggs".FOOD ANALYTICAL METHODS 17.3(2024):373-381.