A first approach using micellar electrokinetic capillary chromatography for the determination of fipronil and fipronil‐sulfone in eggs

Abstract

Fipronil is an insecticide that is not approved in the European Union in food. In 2017, fipronil was involved in a European health alert due to its presence in fresh hen eggs because of an illicit use in poultry farms, so reliable methods are needed to determine fipronil and its main metabolites in these matrixes. In this work, we report the first approach to the study of fipronil and two metabolites, fipronil-sulfone and fipronil-sulfide by CE. MEKC mode was employed using a solution of 50 mM ammonium perfluorooctanoate pH 9.0 with 10% (v/v) methanol as background electrolyte. The proposed method was combined with a simple sample treatment based on salting-out assisted LLE (SALLE) using acetonitrile as extraction solvent and ammonium sulfate as salt. The SALLE-MEKC-UV method allowed the simultaneous quantification of fipronil and fipronil-sulfone. Validation parameters yielded satisfactory results, with precision, expressed as relative SD, below 14% and recoveries higher than 83%. Limits of detection were 90 µg/kg for fipronil and 150 µg/kg for fipronil-sulfone, so in terms of sensitivity further studies of sample treatments allowing extra preconcentration or the use of more sensitive detection, such as MS, would be needed.

Immunoassays and Emerging Analytical Techniques of Fipronil and its Metabolites for Food Safety: A Review

“…To confirm that fipronil and its metabolites are within the allowable limits, various analytical technologies for qualitative and quantitative assays of fipronil and metabolite residues have been developed. Instrumental technologies, including gas chromatography–mass spectrometry (GC–MS), , liquid chromatography–mass spectrometry (LC–MS/MS), and micellar electrokinetic capillary chromatography (MEKC), are popular for residue monitoring. In 2020, Li et al comprehensively reviewed instrumental methods for determining fipronil and its metabolites in various food matrices .…”