LC-MS/MS Validation of a Residue Analysis Method for Penicillin G and Its Metabolites in Commercial Orange Juice

Abstract

Florida citrus depends on a breakthrough in the fight against citrus greening disease. Of the antibiotics used to treat this disease, penicillin G has been one of the most effective. Because orange fruit grown in the state of Florida are mainly used to produce orange juice, we have validated an ultra-HPLC tandem MS method to screen for penicillin G and its metabolites (penillic and penilloic acids) at the chemical residue level after treatment. In this method, three spike levels (0.25, 1, and 20 ng/g) were tested in triplicate. Absolute recoveries for penillic and penilloic acids were 60-75% depending on the matrix used, whereas corrected recoveries of penicillin G using an isotopically labeled internal standard were ~100%. Two product ion transitions per analyte were required for identification, which contributes to a high degree of selectivity.

Outstanding performance of the microwave-made MMO-Ti/RuO2IrO2 anode on the removal of antimicrobial activity of Penicillin G by photoelectrolysis

“…SM1, where the trends of the leading high molecular weight intermediates detected during the electrolysis photoelectrolysis with BDD and MMO are plotted. These intermediates have been identified by HPLC-MS, and they are according to those previously reported in the literature [28][29][30][31][32][33][34]. Table 2 summarizes the treatment in which they are formed, their formula, chemical structure, and mass-tocharge (m/z).…”

Dissipation and residue determination of penicillin G and its two metabolites in citrus under field conditions by DSPE/UPLC–MS/MS

“…LC–MS/MS is the most sensitive and widely used among these methods. Aldeek et al developed and validated a method integrating solid‐phase extraction (SPE) and ultrahigh‐performance liquid chromatography (UPLC)–MS/MS for the extraction, purification and detection of penicillin G and its metabolites (penillic acid and penilloic acid) from citrus fruits and orange juice (Aldeek et al, 2015, 2017; Canzani, Hsieh, Standland, Hammack, & Aldeek, 2017).…”