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Home > Archive>Volume 44, Issue 8, 2025 >41-48. DOI:10.12441/spyswjs.20240914001
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Establishment of a HPLC-MS/MS Method for Determination of Cethromycin Residue in Poultry Eggs
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1.Liaocheng Customs of the People’s Republic of China, Liaocheng 252027, China;2.Technology Center of Jinan Customs, Jinan 250002, China;3.Animal, Plant and Food Inspection and Quarantine Technology Center of Shanghai Customs, Shanghai 200135, China;4.Technology Center of Qingdao Customs, Qingdao 266114, China;5.Huangdao Customs of the People’s Republic of China, Qingdao 266300, China;6.Zaozhuang Customs of the People’s Republic of China, Zaozhuang 277020, China;7.Weifang Customs of the People’s Republic of China, Weifang 261031, China

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    Abstract:

    [Objective] This study aims to establish a method for determining the residual amount of cethromycin in poultry eggs based on high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS).[Method] Four representative poultry eggs (chicken eggs, duck eggs, goose eggs, and quail eggs) were selected as the research matrices. Cethromycin was extracted with Mcllvaine-Na2EDTA buffer solution, purified by hydrophilic-lipophilic balanced polymer solid-phase extraction column (HLB), separated by a C18 column with 0.1% (volume fraction) formic acid water and acetonitrile as the mobile phase, and determined by HPLC-MS/MS in the multiple reaction monitoring (MRM) mode combined with an external standard method.[Result] Cethromycin was well separated on the chromatographic column. The standard curve had a good linear relationship (R2≥0.999) in the range of 1~100 μg/kg. The limit of detection (LOD) was 0.3 μg/kg, and the limit of quantification (LOQ) was 1.0 μg/kg. The spiked recovery rates ranged from 76.3% to 102.6%, and the relative standard deviations (RSD) were all less than 15% (n=6).[Conclusion] The established method is simple to operate and accurate in qualitative and quantitative analyses. It can be used for the rapid screening and quantitative analysis of cethromycin in poultry eggs.

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CHANG Chenyang, WANG Liangzi, WANG Le, CHANG Kai, SHAN Jiao, WANG Xiao, GUO Liqiang. Establishment of a HPLC-MS/MS Method for Determination of Cethromycin Residue in Poultry Eggs[J]. Journal of Food Science and Biotechnology,2025,44(8):41-48.

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History
  • Received:September 14,2024
  • Revised:November 05,2024
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  • Online: November 26,2025
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