| Title: |
Simultaneous Determination of Albendazole and Its Three Metabolites in Pig and Poultry Muscle by Ultrahigh-Performance Liquid Chromatography-Fluorescence Detection |
| Authors: |
Zhaoyuan He, Zhixiang Diao, Yawen Guo, Kaizhou Xie, Lan Chen, Chun Xue, Yang Lu, Jinyuan Chen, Tao Zhang |
| Source: |
Foods, Vol 10, Iss 10, p 2350 (2021) |
| Publisher Information: |
MDPI AG, 2021. |
| Publication Year: |
2021 |
| Collection: |
LCC:Chemical technology |
| Subject Terms: |
ultrahigh-performance liquid chromatography-fluorescence detection (UPLC-FLD), albendazole (ABZ) and its three metabolites, pig muscle, poultry muscle, Chemical technology, TP1-1185 |
| More Details: |
A fast, simple and efficient ultrahigh-performance liquid chromatography-fluorescence detection (UPLC-FLD) method for the determination of residues of albendazole (ABZ) and its three metabolites, albendazole sulfone (ABZ-SO2), albendazole sulfoxide (ABZ-SO), and albendazole-2-aminosulfone (ABZ-2NH2-SO2), in pig and poultry muscle (chicken, duck and goose) was established. The samples were extracted with ethyl acetate, and the extracts were further subjected to cleanup by utilizing a series of liquid–liquid extraction (LLE) steps. Then, extracts were purified by OASIS® PRiME hydrophilic-lipophilic balance (HLB) solid-phase extraction (SPE) cartridges (60 mg/3 mL). The target compounds were separated on an ACQUITY UPLC® BEH C18 (2.1 mm × 100 mm, 1.7 μm) chromatographic column, using a mobile phase composed of 31% acetonitrile and 69% aqueous solution (containing 0.2% formic acid and 0.05% triethylamine). The limits of detection (LODs) and limits of quantification (LOQs) of the four target compounds in pig and poultry muscle were 0.2–3.8 µg/kg and 1.0–10.9 µg/kg, respectively. The recoveries were all above 80.37% when the muscle samples were spiked with the four target compounds at the LOQ, 0.5 maximum residue limit (MRL), 1.0 MRL, and 2.0 MRL levels. The intraday relative standard deviations (RSDs) were less than 5.11%, and the interday RSDs were less than 6.29%. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/10/10/2350; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods10102350 |
| Access URL: |
https://doaj.org/article/a65d0b5428db4ccb9dc07600e6edd21b |
| Accession Number: |
edsdoj.65d0b5428db4ccb9dc07600e6edd21b |
| Database: |
Directory of Open Access Journals |
