Study On Determination Method Of Nitrofuran Metabolites In Food

Nitrofuran drμgs are a broad-spectrμm antibacterial drμgs. Because their good therapeutic effect on Salmonella bacteria stalk and low price. So they are widely accepted by poultry and aquatic products breeding households. However, irrational abuse of these drugs, result in residues of metabolites of nitrofuran in animal, and damage to human health.This thesis studied the detection methods of nitrofuran metabolites in meat food and condiment. In meat food, with2-o-nitrobenzaldehyde as derivative reagent, nitrofuran metabolites were hydrolyzed and derived directly in acidic environment, and derivatives were extracted by ethyl acetate. The proposed method shows good linearity in the concentration range of0.5μg/kg-10.0μg/kg for AMOZ, SEM, AHD, AOZ, Limit of quantifications (LOQS) of four compounds are0.1μg/kg,0.2μg/kg,0.1μg/kg,0.1μg/kg. The analysis results for nitrofuran metabolites residues in meat food are satisfactory.For condiment,2-nitrobenzaldehyde was used as derivative reagent, and SPE column was used for purification. After systematic investigation of hydrolysis conditions, addition amount of derivative reagent, derivatization time and purification methods, the optimized conditions are:derivative solution containing10mL of0.2mol/L HCl and300μL of0.05mol/L2-nitrobenzene dissolved in formaldehyde, and derivatization time of not less than16hours. The developed method was applied to commercially available nitrofuran metabolites, and the results showed that the developed method has characteristics of good stability and high sensitivity.