title: Evaluation of a method for assaying sulfonamide antimicrobial residues in cheese: hot-water extraction and liquid chromatography-tandem mass spectrometry.
abstract: Several sulfonamide antimicrobials (SAAs) are largely used in veterinary medicine. A rapid, specific, and sensitive procedure for determining 12 SAAs in cheese is presented. The method is based on the matrix solid-phase dispersion technique followed by liquid chromatography (LC)-tandem mass spectrometry (MS) equipped with an electrospray ion source. Target compounds were extracted from Mozzarella, Asiago, Parmigiano, Emmenthal, and Camembert cheese samples by 6 mL of water modified with 10% methanol and heated at 120 degrees C. The addition of methanol to hot water served to improve remarkably extraction yields of the most lipophilic SAAs, that is, sulfadimethoxine and sulfaquinoxaline. After acidification and filtration, 100 microL of the aqueous extract was injected in the LC column. MS data acquisition was performed in the multireaction monitoring mode, selecting two precursor-to-product ion transitions for each target compound. Methanol-modified hot water appeared to be an efficient extractant, because absolute recovery ranged between 67 and 88%. Using sulfamoxole as surrogate analyte, recovery of the 12 analytes spiked in the five types of cheese considered at the 50 ng/g level ranged between 75 and 105% with RSD not higher than 11%. Statistical analysis of the mean recovery data showed that the extraction efficiency was not affected by the type of cheese analyzed. This result indicates this method could be applied to other cheese types not considered here. The accuracy of the method was determined at three spike levels, that is, 20, 50, and 100 ng/g, and varied between 73 and 102% with relative standard deviations ranging between 4 and 12%. On the basis of a signal-to-noise ratio of 10, limits of quantification were estimated to be <1 ng/g.
authors.affiliation: Dipartimento di Chimica, Università La Sapienza, Piazza Aldo Moro 5, 00185 Roma, Italy.
authors.forename: Giorgio
authors.initials: G
authors.lastname: Berardi
authors.forename: Sara
authors.initials: S
authors.lastname: Bogialli
authors.forename: Roberta
authors.initials: R
authors.lastname: Curini
authors.forename: Antonio
authors.initials: A
authors.lastname: Di Corcia
authors.forename: Aldo
authors.initials: A
authors.lastname: Laganá
mesh_terms: D000890:Anti-Infective Agents / Q000032:analysis*; D002611:Cheese / Q000032:analysis*; D002853:Chromatography, Liquid / Q000379:methods*; D006358:Hot Temperature; D013058:Mass Spectrometry / Q000379:methods*; D011786:Quality Control; D012680:Sensitivity and Specificity; D013449:Sulfonamides / Q000032:analysis*; D014867:Water
chemical_list: D000890:Anti-Infective Agents; D013449:Sulfonamides; D014867:Water