No abstract

Sulfonamides are antibiotic compounds widely used in the dairy industry. Their presence in diary milk poses a risk to public health and may also contribute to the spread of antibiotic resistance in bacteria. Sulfonamide residues in dairy milk were quantified by tandem mass spectrometry (MS/MS) using a novel ionization source based on laser diode thermal desorption-negative mode atmospheric pressure chemical ionization (LDTD-APCI(-)). Seven sulfonamides spiked in milk were extracted with acetonitrile, which yielded high recoveries (77.5-101.5%). Calibration curves in the matrix showed good linearity (0.9977 >or= R(2) >or= 0.9658) over the dynamic range (1.6-500 microg L(-1)), and limits of quantitation were between 2 and 14 microg L(-1), lower than or of the same magnitude as maximum residue criteria set by several regulatory agencies (10-100 ng L(-1)). In addition, the run time using the LDTD-MS/MS system was 30 s per sample, as compared to actual methods running from 7 to 84 min for the same sulfonamide residue compounds, which gave the method the high screening throughput capacity necessary for monitoring milk production.

The stabilization of the isocyanate (NCO) groups during workplace sampling is necessary for their subsequent laboratory analysis. Most derivatization reagents are secondary amines. By carrying out a test in which two secondary amines are added to an isocyanate, the relative rates of these reactions can be evaluated. This evaluation is known for a monoisocyanate, phenylisocyanate (PHI), but is being developed for diisocyanates. This study deals with the relative reactivity (RR) of four diisocyanates: hexamethylene 1,6-diisocyanate (HDI), 4,4'-methylenebis(phenyl isocyanate) (MDI), and the ortho and para isomers of toluene diisocyanate (TDI) in addition to PHI, with four secondary amines: 1-(2-methoxyphenyl)piperazine (MOPIP), 9-(N-methylaminomethyl)anthracene (MAMA), 1-(9-anthracenylmethyl)piperazine (MAP), and dibutylamine (DBA). These competitive derivatization reactions are studied in three reaction solvents, namely acetonitrile, toluene, and acetonitrile doped with water (1% v/v). The results show that the order of reactivity, which doesn't change with the isocyanate as well as with the solvent used, is the following: DBA > MAP > MOPIP > MAMA. The relative difference in reactivity is a function of both the isocyanate and the solvent used. Hindered aromatic diisocyanates (TDI and MDI) show a greater difference in reactivity with the derivatization agents. These differences in reactivity are also modified by the solvent used. For example, larger differences are observed in acetonitrile than in toluene, but the introduction of water to acetonitrile, which does not affect the reaction yield, makes these differences smaller.

Stable carbon isotope ratio mass spectrometry (delta13C IRMS) was used to detect maple syrup adulteration by exogenous sugar addition (beet and cane sugar). Malic acid present in maple syrup is proposed as an isotopic internal standard to improve actual adulteration detection levels. A lead precipitation method has been modified to isolate quantitatively malic acid from maple syrup using preparative reversed-phase liquid chromatography. The stable carbon isotopic ratio of malic acid isolated from this procedure shows an excellent accuracy and repeatability of 0.01 and 0.1 per thousand respectively, confirming that the modified lead precipitation method is an isotopic fractionation-free process. A new approach is proposed to detect adulteration based on the correlation existing between the delta13Cmalic acid and the delta13Csugars-delta13Cmalic acid (r = 0.704). This technique has been tested on a set of 56 authentic maple syrup samples. Additionally, authentic samples were spiked with exogeneous sugars. The mean theoretical detection level was statistically lowered using this technique in comparison with the usual two-standard deviation approach, especially when maple syrup is adulterated with beet sugar : 24 +/- 12% of adulteration detection versus 48 +/- 20% (t-test, p = 7.3 x 10-15). The method was also applied to published data for pineapple juices and honey with the same improvement.