3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Table I
Retention time (t R ) and linearity of SAs
Sulfonamide t R [min] b a a b
SDA 7.51 127301 –3582
SPY 8.82 108274 –24580
SMR 9.65 121645 –9957
SIO 12.88 97992 2987
SMO 13.37 112048 18902
SDM 20.79 83942 –14029
b a : Slope
a b : Intercept
The linear correlation coefficient (r 2 ) are all above
0.999.
Chromatograms of a blank sample and of a spiked sample
of chicken muscle are shown in Fig. 1. and 2.
Fig. 1. The chromatogram of blank chicken muscle
Table II
Recoveries of SAs in chicken meat tissue (n = 3)
Sulfonamides Spiked [μg kg –1 ] Recovery [%]
SDA
SPY
SMR
SIO
SMO
SDM
50 78. ± 2.3
100 80.4 ± 4.7
50 72.6 ± 6.8
100 75.3 ± 7.2
50 65.6 ± 4.3
100 67.9 ± 2.5
50 77.8 ± 1.2
100 79.4 ± 3.4
50 74.7 ± 5.6
100 76.5 ± 6.4
50 76.3 ± 7.6
100 78.7 ± 6.9
s590
Fig. 2. The chromatogram of the spiked sample with 50 μg kg –1
of the following sulfonamides: 1:SDA, 2: SPy, 3: SMR, 4: SIO,
5: SMO, 6:SDM
Under this extraction and pre-treatment procedure , the
sulfonamide fortified chicken sample did not induce peaks
interfering with SAs peaks. The recoveries of analytes were
evaluated by spiking 0.5 and 1 μg of each standard analyte to
10.0 g tissues. The results are listed in Table II.
Good recoveries ranging from 65.6 to 80.4 % were
determined, which indicated that sample preparation procedure
was suitable for the analysis of SAs in chicken meat
sample.
As an application, 30 samples of commercial chicken
meat purchased from local food market were analysed using
the present method. no residue sulfonamide was detected in
all meat sample. All HPLC chromatograms were free from
interferences.
Conclusion
In this study , an analytical method to determine six SAs
in chicken meat was developed utilizing two SPE cartridges
for sample clean-up and pre-concentration of analytical components
prior to HPLC analysis. The newly developed sample
pre-treatment procedure effectively removed the potential
matrix interferences from endogenous compounds of meat.
Average recoveries of analytes from spiked meat ranging
from 65.6 to 80.4 % of six SAs were determined.
This work has been supported by the Natio-nal Authority
for Scientific Research of Romania, CEEX project no.
62/2006.
REFEREnCES
1. Kim D. S., Park M. S.: Yonsei Med. J. 39, 595 (1998).
2. Establishment of Maximum Residue Levels of Veterinary
Medical products in foodstuffs of animal origin,
Council Regulation no. 2377/90 of EEC.