An ion chromatographic method was developed for the determination of nitrate and nitrite in vegetable and fruit baby foods. The introduction of nitrate or nitrite to food may be natural or artificial as a preservative. Because of the higher pH found in babies' stomachs, nitrate can act as a reservoir for the production of nitrite by nitrate-reducing bacteria that can be harbored in the intestinal tract. This problem does not exist in adults because of the lower pH of the adult stomach. Exposure to nitrite by infants can result in methemoglobinemia (blue baby syndrome). There are also indications that carcinogenic nitrosamines can be formed from nitrates at the higher pH. These gastric conditions disappear at approximately 6 months of age. In this method, nitrate and nitrite were separated on a hydroxide-selective anion exchange column using online electrolytically generated high-purity hydroxide eluant and detected using suppressed conductivity detection. Average recoveries of spiked nitrite residue ranged from 91 to 104% and spiked nitrate residue ranged from 87 to 104%. This method and the AOAC Official Method yield comparable results for samples containing incurred nitrate residue. In addition, this method eliminates the hazardous waste associated with the use of cadmium found in the AOAC Official Method.
A simplified method for the extraction and determination of four fluoroquinolone (FQ) residues (ciprofloxacin, enrofloxacin, sarafloxacin, and difloxacin) in catfish is presented. In this method, the FQ residues were extracted with acidified acetonitrile, and the extract was defatted with dispersive C18 solid-phase extraction (SPE) sorbent or hexane. A portion of the extract was evaporated and reconstituted in the mobile phase. The quantitative determination was accomplished with LC-fluorescence detection (FLD), and the confirmation was by LC-MS/MS. Fortifications of catfish tissue were carried out at 0.5x, x, 2x, and 4x, where x = 5 ppb (U.S. Food and Drug Administration current regulatory target level). Recoveries for the LC/FLD determination of five replicates (for both cleanup routes) at each level ranged from 64 to 98, with RSD values <8. The method quantitation limits for all residues were <1 ng/g. The LC-MS/MS analysis of the same extracts confirmed all FQ residues at all levels. This method is an improvement over existing methodologies since additional cleanup steps, such as cation exchange SPE column cleanup, are not utilized. The C18 dispersive SPE method represents a novel cleanup approach for FQs in fish tissue.
An ion chromatographic method with post-column derivatization and spectrophotometric detection is presented for the determination of nitrate and nitrite (NOx) in baby food. NOx residues found naturally or added as preservatives were extracted from baby foods and determined by using ion chromatography with post-column derivatization and spectrophotometric detection. Nitrate was reduced to nitrite online by post-column reduction using vanadium(III) chloride and heat. Nitrite reacted with Griess reagent to produce a dye that was detected at 525 nm. The use of V(III) and heat to promote the reduction of nitrate to nitrite online is a novel feature of this detection system. The determination of incurred NOx residues in samples by using AOAC Method 993.03 yielded results comparable to those obtained by ion chromatography with spectrophotometric detection. The toxic and carcinogenic metal cadmium used in the AOAC Method to reduce the nitrate to nitrite was avoided. The proposed method provides simultaneous determination of nitrate and nitrite. Average recoveries of nitrate and nitrite residues ranged from 82 to 107 for fortification levels of 25400 ppm.
The Charm II screening method for the presence of chloramphenicol in honey has a sensitivity of 0.3 ppb. This screening method is a simple, rapid antibody assay using [3H]chloramphenicol and a binding reagent. Analysis of different types of honey revealed considerable differences in results. Honey can be liquid, crystallized (creamed), or partially crystallized and is classified by the U.S. Department of Agriculture into seven color categories: water white, extra white, white, extra light amber, light amber, amber, and dark amber. Fortified and nonfortified liquid amber honey tested appropriately with the Charm II unit and the negative control provided with the unit after slight modifications were made. However, approximately 70% of creamed honey samples fortified at 0.6 ppb did not test positive for the presence of chloramphenicol using the provided negative control. Matrix quenching effects were evaluated, and these effects were accounted for by establishing different assay conditions for different honey types.
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