Chlortetracycline, Oxytetracycline, and Tetracycline in Edible Animal Tissues, Liquid Chromatographic Method: Collaborative Study

Thirteen laboratories analyzed samples of edible animal tissues for tetracycline residues. The method included extraction of analytes into buffer, elution from a C18 solid-phase extraction (SPE) cartridge, and reversed-phase liquid chromatographic (LC) analysis, including use of a confirmation column. An additional laboratory, using an alternative LC assay based on a different sample cleanup, also analyzed the samples. Results showed the 2 methods are comparable. The LC method for determination of cholortetracycline, oxytetracycline, and tetracycline in edible animal tissues has been adopted by AOAC INTERNATIONAL. Results from 13 laboratories indicate that the method under study provides generally better results at the higher concentrations tested than at concentrations near the detection limit and that there is less problem with interferences in muscle tissue than in kidney. The method can achieve reliable results for analytes and matrixes studied at concentrations from 0.1 to 0.6 ppm and above, depending on the analyte-matrix combination, with generally better performance to be expected with muscle than with kidney. The poorer performance for fortified samples, particularly kidney, was attributed to additional homogenization steps required to prepare these samples. Recovery of analytes from different

Analysis of beta-lactam antibiotics in incurred raw milk by rapid test methods and liquid chromatography coupled with electrospray ionization tandem mass spectrometry

A recently developed confirmatory LC-MS method has been applied to the quantification of five major beta-lactam antibiotics in suspect raw bovine milk samples that gave a positive response with receptor-based (BetaStar) and rapid microbial inhibitory screen tests (Delvotest SP). In total, 18 presumptive positive raw milk samples were reanalyzed; 16 samples showed traces of antibiotic residues that could be identified and quantified by the LC-MS method, ranging from the limits of confirmation up to 38 microg/kg. Of the positive samples, only five (approximately 30%) were found to be violative of EU maximum residue limits. The most frequently detected antibiotic residues were cloxacillin and penicillin G, the former often in combination with amoxicillin or ampicillin. This study compares the results obtained by the three methods on identical samples and addresses how these relate to certain criteria such as sensitivity and selectivity. Furthermore, the limitations of the LC-MS method and the potential impact of the presence of frequently more than one residue in the same milk sample on the response of the rapid test methods are discussed.

Rapid determination of nineteen chlorophenols in wood, paper, cardboard, fruits, and fruit juices by gas chromatography/mass spectrometry

Although the use of pentachlorophenol (PCP) is prohibited in most countries, it is still widely found in the wood of pallets, containers, crates and in cardboard, paper, etc. Such material may contain not only PCP but other chlorophenols as well. Wooden crates and cardboard boxes are often used to store and transport fresh fruits. Consequently, chlorophenols present in the wood may contaminate the stored fruits by migration. To ascertain that packaging, storage material, and fruit raw materials are free from chlorophenol residues, we developed a rapid and sensitive method for the detection of 19 chlorophenols by gas chromatography/mass spectrometry (GC/MS). The test portions are directly extracted and acetylated in a solution of sodium carbonate in the presence of acetic anhydride and hexane. The hexane layer is analyzed, without further purification, by GC/MS in the selective-ion monitoring mode. The method allows the analysis of >40 samples/day with detection limits of <20 microg/kg for chlorophenols in wood, cardboard, and paper, and <2 microg/kg for chlorophenols in fruits. Typical recoveries of all chlorophenols were 94% from paper, 115% from cardboard, 51% from wood (depending on the size of the chips or shavings), and 93% from fruit puree.