Effect of protein on the detection of fluoroquinolone residues in fish meat |
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Authors: | Li Huifang Yin Jungang Liu Yongming Shang Jian |
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Institution: | College of Chemistry and Chemical Engineering, Yantai University, Yantai, People's Republic of China. |
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Abstract: | Using fish serum albumin (FSA) as the model protein, molecular fluorescence spectrometry and high-performance liquid chromatography (HPLC) were applied to study the effect of protein on the extraction of fluoroquinolone (FQ) residues in fish meat. There was a strong interaction between FQs and protein through hydrogen bonds, which could be broken as protein degenerated with 60-100% (v/v) acetonitrile acid solution, and FQs bound with protein were released in various degrees. On the basis of the results, a novel sample preparation procedure loosely based on QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) methodology was developed for the determination of FQ residues in fish muscle samples, using 90% (v/v) acetonitrile acid solution as the extractant, combined with a dispersive solid-phase extraction (DSPE) cleanup step. Mean recoveries of four FQs from spiked samples at a concentration range of 50-200 ng g(-1) were 73.3-95.9% with relative standard deviations (RSD) lower than 10.7%. |
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