Determination of Sulfonamide Residues in Food by Capillary Zone Electrophoresis with On-Line Chemiluminescence Detection Based on an Ag(III) Complex
Abstract
:1. Introduction
2. Results
2.1. Optimization of the CL Detection System
2.2. Optimization of Capillary Electrophoresis (CE) Separation Conditions in the Presence of SAs
2.2.1. Selection of CE Buffer Solution and Its pH Value
2.2.2. Selection of Applied Voltage
2.2.3. Selection of Injection Mode and Injection Time
2.3. Linearity, Limit of Detection, and Reproducibility
2.4. Sample Analysis
2.5. Recovery Experiments
3. Discussion
4. Experiment
4.1. Reagents and Solutions
4.2. CE–CL Detection System and Electrophoresis Procedure
4.3. Samples Treatment and Extraction Procedure
4.4. Treatment and Application of SPE Column
- Condition: 2 mL methanol followed by 2 mL of 0.10 M HCl.
- Load: chicken/pork extraction solutions were applied to the cartridges.
- Wash: 1 mL of 0.10 M HCl, followed by 2 mL of a solvent mixture (50% methanol–50% acetonitrile).
- Elute: 4 mL of a solution mixture of 5% ammonia–95% methanol (V/V).
- Condition: 3 mL of methanol followed by 5 mL of perchloric acid solution (pH, 2.0).
- Load: the extracted solution from milk was applied to the cartridges.
- Wash: 5 mL water.
- Elute: 3 mL methanol.
5. Conclusions
Supplementary Materials
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Sample | Spiked (µg·mL−1) | Found (µg·mL−1) | Recovery (%, n = 3) | ||||||
---|---|---|---|---|---|---|---|---|---|
SDD | SDZ | STZ | SDD | SDZ | STZ | SDD | SDZ | STZ | |
Milk | 40.0 | 40.0 | 10.0 | 37.7 | 40.7 | 10.6 | 94.2 | 101.7 | 106.0 |
60.0 | 60.0 | 20.0 | 51.5 | 67.4 | 18.0 | 85.8 | 112.4 | 89.8 | |
100.0 | 100.0 | 40.0 | 107.2 | 112.4 | 35.5 | 107.2 | 112.4 | 88.8 | |
Pork | 40.0 | 40.0 | 10.0 | 35.2 | 38.8 | 8.1 | 88.1 | 96.9 | 80.9 |
60.0 | 60.0 | 20.0 | 65.3 | 65.5 | 18.6 | 108.7 | 109.2 | 93.2 | |
100.0 | 100.0 | 40.0 | 112.4 | 112.4 | 33.3 | 112.4 | 112.4 | 83.3 | |
Chicken | 40.0 | 40.0 | 10.0 | 36.8 | 37.2 | 7.9 | 92.3 | 93.1 | 79.5 |
60.0 | 60.0 | 20.0 | 62.3 | 64.6 | 18.2 | 103.8 | 107.7 | 91.3 | |
100.0 | 100.0 | 40.0 | 108.5 | 110.5 | 32.8 | 108.5 | 110.5 | 82.4 |
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Dai, T.; Duan, J.; Li, X.; Xu, X.; Shi, H.; Kang, W. Determination of Sulfonamide Residues in Food by Capillary Zone Electrophoresis with On-Line Chemiluminescence Detection Based on an Ag(III) Complex. Int. J. Mol. Sci. 2017, 18, 1286. https://doi.org/10.3390/ijms18061286
Dai T, Duan J, Li X, Xu X, Shi H, Kang W. Determination of Sulfonamide Residues in Food by Capillary Zone Electrophoresis with On-Line Chemiluminescence Detection Based on an Ag(III) Complex. International Journal of Molecular Sciences. 2017; 18(6):1286. https://doi.org/10.3390/ijms18061286
Chicago/Turabian StyleDai, Tingting, Jie Duan, Xinghua Li, Xiangdong Xu, Hongmei Shi, and Weijun Kang. 2017. "Determination of Sulfonamide Residues in Food by Capillary Zone Electrophoresis with On-Line Chemiluminescence Detection Based on an Ag(III) Complex" International Journal of Molecular Sciences 18, no. 6: 1286. https://doi.org/10.3390/ijms18061286