Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Analysis of Penicillin Antibiotics in Aquatic Products

수산물 중 penicillin계열 항생제의 분석

  • Bae, Jin-Han (Busan branch, National Fisheries Products Quality Inspection Service) ;
  • Kim, Bo-Mi (Busan branch, National Fisheries Products Quality Inspection Service) ;
  • Choi, Mi-Sun (Busan branch, National Fisheries Products Quality Inspection Service) ;
  • Roh, Hye-Jin (Busan branch, National Fisheries Products Quality Inspection Service) ;
  • Park, Mi-Jung (Busan branch, National Fisheries Products Quality Inspection Service)
  • 배진한 (국립수산물품질검사원 부산지원) ;
  • 김보미 (국립수산물품질검사원 부산지원) ;
  • 최미선 (국립수산물품질검사원 부산지원) ;
  • 노혜진 (국립수산물품질검사원 부산지원) ;
  • 박미정 (국립수산물품질검사원 부산지원)
  • Received : 2010.09.14
  • Accepted : 2010.10.20
  • Published : 2010.12.31
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Abstract

A simple, rapid method for determining amoxicillin (AMO) and ampicillin (AMP) in aquatic products (flatfish, salmon, shrimp, tilapia, and yellow croaker) was evaluated. For quantification, the AMO and AMP ions at m/z 348.9 and 105.9, respectively, were selected. The limit of detection (LOD) and limit of quantification (LOQ) for detecting AMO were 0.09 and $0.25\;{\mu}g/L$, respectively. The respective values for AMP were 0.02 and $0.05\;{\mu}g/L$. After $100\;{\mu}g/L$ AMO treatment, the level decreased 10% after 7 days at $5^{\circ}C$, while it decreased 20% at $25^{\circ}C$. After 7 days, 94.9.100% of $100\;{\mu}g/L$ AMP remained after storage at $5^{\circ}C$, while 62.3.100% remained after storage at $25^{\circ}C$. Using the food code method, the recovery of AMO ranged from 64.1.92.0% and that of AMP from 44.8.86.2%. With a protein centrifugation method, the recovery of AMO ranged from 39.8.87.9% and that of AMP from 78.0.98.1%. With liquid-liquid extraction, the recovery of AMO ranged from 36.5.88.3% and that of AMP from 31.8.75.1%.

Keywords

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