A Procedure for the Control of the Residual Chloramphenicol (Laevomycetin) in Food Products of Animal Origin

A standardized procedure is developed for the determination of chloramphenicol in food products of animal origin of different groups using HPLC with tandem mass spectrometric detection with a limit of detection of 0.2 µg/kg. The extraction of chloramphenicol from aqueous solutions with organic solve...

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Published in:Journal of analytical chemistry (New York, N.Y.) N.Y.), 2019-06, Vol.74 (6), p.601-608
Main Authors: Polyanskikh, E. I., Polonevich, A. G., Belysheva, L. L., Rakhman’ko, E. M., Leshchev, S. M.
Format: Article
Language:English
Subjects:
Analytical Chemistry
Aqueous solutions
Chemistry
Chemistry and Materials Science
Chloromycetin
Deuteration
Food
Food products
Spectrometry
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description A standardized procedure is developed for the determination of chloramphenicol in food products of animal origin of different groups using HPLC with tandem mass spectrometric detection with a limit of detection of 0.2 µg/kg. The extraction of chloramphenicol from aqueous solutions with organic solvents was studied. Optimized procedures for the extraction of chloramphenicol, purification of the extracts, and preconcentration of the analyte and the use of the deuterated form of chloramphenicol ensure quantitative determination using an external calibration method with an internal standard with the maximum expanded uncertainty of the results 18.4%.
doi_str_mv 10.1134/S1061934819060108
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subjects Analytical Chemistry
Aqueous solutions
Chemistry
Chemistry and Materials Science
Chloromycetin
Deuteration
Food
Food products
Spectrometry
title A Procedure for the Control of the Residual Chloramphenicol (Laevomycetin) in Food Products of Animal Origin
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