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Research Article

Rapid analysis of fifteen sulfonamide residues in pork and fish samples by automated on-line solid phase extraction coupled to liquid chromatography–tandem mass spectrometry

Junmei Maa,b, Sufang Fanb, Lei Sunb, Liangna Heb, Yan Zhanga,b( ), Qiang Lib( )
Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang 050017, China
Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, 050227, Shijiazhuang, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The aim of this work was to develop an automated on-line solid phase extraction (SPE) with liquid chromatography-tandem mass spectrometry method for the detection of fifteen sulfonamides in pork and fish samples. Samples were extracted with 0.2% formic acid acetonitrile solution, purified by on-line SPE device with HLB column, then separated by XBridge C18 column, using 0.1% formic acid solution and acetonitrile as the mobile phase. Mass spectrometric data was acquired under multiple reaction monitoring (MRM) mode using positive ionization electrospray. Internal standard method was used in the quantification, good linear relationship was got in range of 0.1–100 ng/mL and correlation coefficient was higher than 0.9990. The limits of detection were in the range of 0.125–2.00 μg/kg and the limits of quantitation were in the range of 0.250–5.00 μg/kg. Recoveries of the method were in range of 78.3%–99.3%, relative standard deviation were lower than 10%. The method was simple, sensitivity, and could be used for routine supervision and analysis of fifteen sulfonamides in pork and fish.

Keywords

SulfonamidesLiquid chromatography–tandem mass spectrometryOn-line solid phase extractionInternal standard quantification

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Food Science and Human Wellness
Volume 9 Issue 4,
December 2020
Pages 363-369
DOI: 10.1016/j.fshw.2020.05.002
Cite this article:
Ma J, Fan S, Sun L, et al. Rapid analysis of fifteen sulfonamide residues in pork and fish samples by automated on-line solid phase extraction coupled to liquid chromatography–tandem mass spectrometry. Food Science and Human Wellness, 2020, 9(4): 363-369. https://doi.org/10.1016/j.fshw.2020.05.002

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Received: 23 March 2020
Revised: 26 April 2020
Accepted: 07 May 2020
Published: 16 May 2020
© 2020 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
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