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Abstract AI-Helper 아이콘AI-Helper

In May 2012, a safety hazard issue arose because some kiwifruit growers in New Zealand had sprayed streptomycin to prevent kiwifruit canker. Therefore, for food safety management, analytical methods to determine streptomycin residues in kiwifruits are required. We developed an analytical method to d...

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제안 방법

  • Standard solutions were injected into an LC column and peak areas were measured to calculate streptomycin residue concentrations. A calibration curve was generated by plotting the concentrations of the injected standards versus the peak areas observed and the linearity of this method was evaluated by analyzing 5 working solutions. The peak areas obtained with different streptomycin concentrations were used to calculate the residue concentrations (R2 = 0.
  • The ratio of the areas of the most intensive product ions of streptomycin (m/z 263) was used for quantification. Calculations of the concentrations of the spiked samples for the determination of recovery were performed using matrix calibration curves that included 5 concentration levels. These matrix calibration samples were spiked with the working solution.
  • Recovery studies were done using 0.01, 0.05, and 0.5 ㎎/㎏ fortification levels for streptomycin in blank kiwifruit (Fig. 3). The recovery data and the relative standard deviations obtained by this method are summarized in Table 3.
  • The specificity of the method was evaluated by injecting a procedural blank, kiwifruit blank samples, and blank samples spiked with the lowest fortification level assayed. The accuracy of the method was determined by a recovery test using samples spiked with 3 concentration levels of streptomycin: 0.01, 0.05, and 0.5 ㎎/㎏.
  • These were prepared by diluting the stock solution. The specificity of the method was evaluated by injecting a procedural blank, kiwifruit blank samples, and blank samples spiked with the lowest fortification level assayed. The accuracy of the method was determined by a recovery test using samples spiked with 3 concentration levels of streptomycin: 0.
  • Therefore, in this study, we developed and validated an analytical method to determine streptomycin residues in kiwifruit samples.

대상 데이터

  • For operation in the MS/MS mode, the collision gas was argon (99.999%) with a pressure of 1.2 × 10−3 mbar in the collision cell. Capillary and extractor voltages of 1 kV and 5 voltage (V), respectively, were used in the positive ionization mode.
  • LC grade water was obtained by purifying distilled water in a high performance reverse osmosis (RO) system (Sartorius Stedim Biotech, Göttingen, Germany). HPLC grade formic acid was purchased from Sigma-Aldrich. GHP syringe filters (0.
  • Recovery experiments used 6 replicates for each of these concentrations. Precision was evaluated within the same day at each recovery level and was determined as the relative standard deviation (RSD) for 6 replicates.
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참고문헌 (10)

  1. L. L. Brunton, J. S. Lazo and K. L. Paker, 'The Pharmacological Basis of Therapeutics', McGraw Hill publication, USA, 2005. 

  2. J. Kilcoyne and E. Fux, J. Chromatogra. A, 1217, 7123-7130 (2010). 

  3. P. Edder, A. Cominoli and C. Corvi, J. Chromatogra. A, 830, 345-351 (1999). 

  4. Environmental Protection Agency, http://www.epa.gov/pesticides/chem_search/reg_actions/reregistration/fs_PC-006306_1-Sep-92.pdf , Assessed 14 Mar 2014. 

  5. I. P. Kaur and M. K. Verma, Int. J. Phar., 1, 110-117 (2011). 

  6. H. Kambara, S. Hishida and H. Naganawa, J. Antib., 35, 67-73 (1982). 

  7. M. Mezcua, M., A. Aguere, J. L. Lliberia, M. A. Cortes, B. Bago and A. R. Fernandez-Alba, J Chromatogra. A, 1109, 222-227 (2006). 

  8. R. Sheridan, B. Policastro, S. Thomas and D. Rice (2008). J Agric. Food Chem., 56, 3509-3516 (2008). 

  9. N. I. Stefan, J. AOAC International, 82, 1017-1042 (1999). 

  10. M. Bruijnsvoort, S. J. Ottink, K. M. Jonker and E. Boer, J. Chromatogra. A, 1058, 137-142 (2004). 

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