Polyether ionophores residues in Minas Frescal cheese by UHPLC-MS/MS.

Autor: Silva FRN; Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP , Campinas, Brazil., Bortolotte AR; Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP , Campinas, Brazil., Braga PAC; Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP , Campinas, Brazil., Reyes FGR; Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP , Campinas, Brazil., Arisseto-Bragotto AP; Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP , Campinas, Brazil.
Jazyk: angličtina
Zdroj: Food additives & contaminants. Part B, Surveillance [Food Addit Contam Part B Surveill] 2020 Jun; Vol. 13 (2), pp. 130-138. Date of Electronic Publication: 2020 Mar 24.
DOI: 10.1080/19393210.2020.1739149
Abstrakt: An analytical method was developed and validated for the determination of three polyether ionophores (monensin, lasalocid, and salinomycin) in 60 samples of Brazilian Minas Frescal cheese by UHPLC-MS/MS. Linearity ranged from 1 to 8 μg kg -1 for monensin and salinomycin, and from 0.50 to 4 μg kg -1 for lasalocid. Limits of detection and quantitation were 0.50 μg kg -1 and 1 μg kg -1 , respectively, for both monensin and salinomycin, and 0.25 μg kg -1 and 0.50 μg kg -1 , respectively, for lasalocid. Recoveries were between 69% and 84% with coefficients of variation up to 16.28% for repeatability and 13.79% for intermediate precision. A total of 60 samples of Minas Frescal cheese were analysed and only monensin residues were found. Monensin was detected in 55% of the samples and quantified in 5 of them at mean levels varying from 1.00 to 1.73 μg kg -1 . The proposed method demonstrated the suitability for monitoring these substances in cheese.
Databáze: MEDLINE
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