Development of a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantification of glucocorticoid residues in edible tissues of swine,cattle, sheep,and chicken

A confirmatory and quantitative method using liquid chromatography-tandem mass spectrometry (LC-MS/MS) to determine the presence of eight glucocorticoids (prednisone, prednisolone, hydrocortisone, methylprednisolone, dexamethasone, betamethasone, beclomethasone, and fludrocortisone) in the muscles and livers of swine, cattle, and sheep and the muscle of chicken is described. After deconjugation in alkali media, samples were extracted with ethyl acetate for glucocorticoids followed by solid-phase extraction clean-up and reconstitution in the LC mobile phase. The hydrolysis procedure with sodium hydroxide was used to reduce handling time. A single-step solid-phase extraction method was optimized which is suitable for the clean-up of the compounds of interest in many diverse tissue matrices. LC separations were performed on a C₁₈ column with gradient elution using acetonitrile and water (containing 0.2% formic acid) and the two epimers betamethasone and dexamethasone were successfully separated. LC-electrospray ionization (ESI)-MS/MS in negative mode with selected reaction monitoring (SRM) mode was performed to improve method sensitivity and reduce matrix interference. Two SRM transitions were used for each compound. The recovery of glucocorticoids spiked at levels of 0.5–16 µg kg^?1 ranged from 55% to 107%; the between-day relative standard deviations were no more than 15%. The limits of quantification were 0.5–2.0 µg kg^?1 in muscle and 1–4 µg kg^?1 in liver. The optimized procedure was successfully applied to monitor the food at the 2008 Summer Olympics Games in Beijing, China, demonstrating the method to be simple, fast, robust, and suitable for identification and quantification of glucocorticoids residues in foods of animal origin.     

Methods for the analysis of melamine and related compounds in foods: a review

In recent years, two adulteration incidents concerning the addition of melamine (MEL) and related compounds to dairy products and vegetable proteins have occurred in China. These episodes prompted numerous governmental and private laboratories to develop or implement methods for the analysis of a wide variety of food products for MEL and related compounds, including cyanuric acid, ammeline, and ammelide. Methods have been developed for both screening and quantitation purposes; procedures used in the methods range from sensitive hyphenated chromatographic-mass spectrometric techniques to immunoselective assays. Various issues are encountered during the analysis of MEL and related compounds in food products. These issues include contamination, matrix effects, and analyte instability, and their severity varies according to the method used, and matrices and analytes examined.     

Mucilage formation in food: a review on the example of okra

Formation of a mucilage is a complex process that involves the initial contact of a solid matrix (e.g. bone with connective tissue, okra fruit, beans) and water; the wetting of the macromolecules that are embedded on the solid matrix, followed by its swelling; their elution (‘extraction’) in the aqueous phase, forming a hydrocolloidal dispersion; the relaxation of the macromolecules in their new environment, leading to the modification of the latter's rheological properties, or their adsorption onto an oil interface, leading to the formation of oil‐in‐water emulsions. This review collects data assembled on a representative case study, that of okra fruit, as to assemble an image of the individual contributions of the previous stages towards the final formation of the hydrocolloidal mucilage.