No abstract

PurposeIn recent years, many synthetic cannabinoids (SCs) have appeared on the drug market. Despite the increasing number of SCs, there are few comprehensive screening methods for their detection in biological specimens. In this context, the purpose of this study was to develop a fast and simple liquid chromatography–tandem mass spectrometry screening procedure for detection and identification of SCs in whole blood.MethodsThe elaborated qualitative screening method allows the simultaneous detection and identification of 72 compounds from different chemical groups: naphthoylindoles, naphthoylindazoles, benzoylindoles, phenylacetylindoles, tetramethylcyclopropylindoles, indole-3-carboxylic acid esters, indole-3-carboxylic acid amides, indazole-3-carboxylic acid amides, and others. Whole-blood samples (0.2 mL) were precipitated with acetonitrile (0.6 mL). The separation was achieved with the gradient of the mobile phase composition (0.1% formic acid in acetonitrile and 0.1% formic acid in water) and the gradient of the flow rate (0.5–0.8 mL/min) in 16 min. Detection of all compounds was based on dynamic multiple reaction monitoring.ResultsMass spectrometer parameters for all compounds were presented. All of the compounds were well-separated by their retention times and/or transitions. The limits of detection (LODs) for 50 compounds were in the range 0.01–0.48 ng/mL.ConclusionsEstimated LODs make this assay suitable for the analysis of biological material. The procedure can be easily expanded for more substances, which is an indispensable advantage in the dynamically developing drug market. It can have wide application in various analytical forensic and clinical laboratories.

(K. Kiełczewska) branes (microfi ltration) or the use of pulsed electric fi eld, ultrasounds, pressurisation, and high pressure homogenisation [Butz & Tauscher 2002; Datta & Deeth, 2003; Devlieghere et al., 2004]. The prerequisite for using the emerging technologies in the food production is their actions, which do not impair the nutritional value or organoleptic properties of food, and improve its shelf-life by limiting the development or by eliminating microorganisms. They have a potential to provide fresh-like products with the prolonged shelf-life and desired rheological characteristics, sensory properties, and nutritional value. Moreover, emerging technologies are potential methods for the fractionation of milk compounds [Kumar et al., 2013] and for the production of novel functional dairy products as whey-based drinks [Pereira et al., 2015], whey protein-based emulsions [Yan et al., 2017], fermented dairy beverages [Masson et al., 2011], and functional food supplements containing heat-sensitive components of milk [Aguayo et al., 2017]. High pressure homogenisation (HPH) is a process carried out under dynamic pressure ranging from 100 to 400 MPa. When the process is carried out in a narrow pres