A rapid and simple multiclass, ethyl acetate (EtOAc) multiresidue method based on liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) detection was developed for the determination and quantification of 26 veterinary drugs and 187 total pesticide residues in milk. Sample preparation was a simple procedure based on liquid–liquid extraction with ethyl acetate containing 0.1% acetic acid, followed by centrifugation and evaporation of the supernatant. The residue was dissolved in ethyl acetate with 0.1% acetic acid and centrifuged prior to LC-MS/MS analysis. Chromatographic separation of analytes was performed on an Inertsil X-Terra C18 column with acetic acid in methanol and water gradient. The repeatability and reproducibility were in the range of 2 to 13% and 6 to 16%, respectively. The average recoveries ranged from 75 to 120% with the RSD (n = 18). The developed method was validated according to the criteria set in Commission Decision 2002/657/EC and SANTE/11945/2015. The validated methodology represents a fast and cheap alternative for the simultaneous analysis of veterinary drug and pesticide residues which can be easily extended to other compounds and matrices.
The composition of muhlama, which consists of corn flour, butter, water, salt and either string, golot or minced curd cheese, was examined to determine its essential characteristics. Muhlama samples were collected from prominent Black Sea restaurants in Istanbul for sensory analysis and an evaluation of physicochemical properties. Sensory analysis was conducted on properties including appearance, texture, odour, flavour and aroma. Physicochemical properties such as pH, moisture, fat, fatty acid composition (saturated and unsaturated), protein, ash and energy were measured. The results of the physicochemical properties revealed pH (5.65), moisture (55.85 g/100 g), fat (13.6 g/100 g), fatty acid composition (saturated fatty acid: 1013.34 mg/kg, and unsaturated fatty acid: 286.14 mg/kg), protein (19.4 g/100 g), ash (1.34 g/100 g) and energy (239.18 kcal/100 g). The sensory analysis showed samples of light yellow colour, uniform and shiny in appearance, and a consistency in soft and smooth structure. The product had a unique flavour and aroma with the chemical structure of high energy value of the nutrient elements.
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