Determination of ractopamine in animal tissues by liquid chromatography-fluorescence and liquid chromatography/tandem mass spectrometry

Shishani, Eshaq; Chai, Sin Chii; Jamokha, Sami; Aznar, Gene; Hoffman, Michael K.

doi:10.1016/s0003-2670(03)00120-x

Cited by 137 publications

(51 citation statements)

References 5 publications

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“…Almost all added ractopamine was extracted by using methanol/acetic acid 1) , methanol 5) or acetonitrile, but materials which interfered with the determination of ractopamine were also extracted. Therefore, we used ethyl acetate as a solvent for extraction, and transferred un-ionized ractopamine to the ethyl acetate layer by adding 4 mol/L potassium carbonate.…”

Section: Extraction and Clean-upmentioning

confidence: 99%

“…These methods are able to detect ractopamine without complicated purification, due to the specificity of antibody used, though matrix e#ects often occur. Other screening methods using HPLC with electrochemical detection 10), 11) , UV detection 12) , and fluorescence 5) have also been reported. These methods are sensitive, but generally require complicated pretreatments and are also time-consuming for detection of ppb levels of ractopamine (Table 1).…”

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confidence: 99%

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Determination Method for Ractopamine in Swine and Cattle Tissues Using LC/MS

Sakai¹,

Hitomi²,

Sugaya³

et al. 2007

J. Food Hyg. Soc. Jpn

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Simple and reliable methods using LC/MS have been developed for the determination of the b-agonist ractopamine in swine and cattle tissues. Ractopamine was extracted with ethyl acetate from muscle and liver, and the ethyl acetate layer was evaporated to dryness. The residue was purified by partition with acetonitrile/n-hexane. In the case of fat, ractopamine was extracted and purified by partition with acetonitrile/n-hexane. The resulting acetonitrile solutions were evaporated to dryness. The residue was dissolved in methanol, and subjected to LC/MS. The LC separation was performed on a Wakosil-II 3C18HG column (150῍3 mm i.d.) in isocratic mode with 0.05῎ trifluoroacetic acidῌacetonitrile (80 : 20) as a mobile phase at a flow rate of 0.4 mL/min. The MS detection was performed in the selected ion recording (SIR) mode, with detection of the MῌH ῌ ion of ractopamine (m/z 302) produced by electrospray ionization (ESI). The mean recoveries of the drug from swine muscle (0.01 mg/g fortified), fat (0.01 mg/g fortified) and liver (0.04 mg/g fortified) were 99.7῎, 99.5῎ and 100.8῎, and those from cattle samples were 108.3῎, 97.0῎ and 109.4῎, respectively. The relative standard deviations (RSDs) ranged from 0.1῎ to 9.5῎. The limit of quantification (LOQ) of the drug was 1 ng/g.

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Section: Extraction and Clean-upmentioning

confidence: 99%

mentioning

confidence: 99%

Determination Method for Ractopamine in Swine and Cattle Tissues Using LC/MS

Sakai¹,

Hitomi²,

Sugaya³

et al. 2007

J. Food Hyg. Soc. Jpn

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“…Most of the studies available on RAC use growth performance traits (Aalhus et al, 1990;Barker et al, 2005;Ross et al, 2011) or carcass measurements, meat quality and sensory attributes (Fernández-Dueñas, 2008;Kutzler et al, 2011), but few studies have reported tissue residue concentrations (i.e., muscle and liver). Some studies have focused on comparing techniques to quantify residues (Shishani et al, 2003;Qiang et al, 2007;Sakai et al, 2007), but to our knowledge, there are no complete studies using RAC that reported live animal performance, carcass and meat characteristics, and residue concentrations in target tissues. Thus, the objective of this study was to investigate the effects of the addition of RAC plus amino acids on growth performance, carcass characteristics, cuts yield, meat quality, sensory attributes and residues in liver and muscle of finishing pigs.…”

Section: Introductionmentioning

confidence: 99%

Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs

et al. 2014

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The aim of the study was to evaluate the effects of adding ractopamine (RAC) and amino acids (AA) to the diet on growth performance, carcass characteristics, commercial cuts yield, meat quality and residues in liver and muscle. Ninety-two crossbred castrated pigs (97.96 ± 2.32 kg) were randomly assigned to one of two dietary treatments: a Control diet with 0 mg kg -1 of RAC and a RAC+AA diet with 10 mg RAC kg -1 , for the last 27 days. Pigs of RAC+AA group had greater average daily gain (ADG), gain to feed ratio (G:F) and final bodyweight (P≤0.05) and tended to have lower average daily feed intake (ADFI) (p=0.084) than Control pigs. Carcasses from RAC+AA animals were heavier than controls (P≤0.05). Dressing percentage and backfat depth were not affected (P>0.05) by diet. Weights of head and skin were not different between treatments, but RAC+AA pigs had greater weights of boneless center loin, ribs, boneless ham and shoulders, tenderloin, neck, rear shank and trimmings (P≤0.05). The addition of RAC+AA did not affect crude protein and water content of loins but tended to reduce ether extract (P=0.08). Drip loss, pH, and cooking loss in pork were not different. Shear force tended (P=0.092) to be higher in RAC+AA. No differences in L* and b* color coordinates were found but a* values were lower in RAC+AA. Hue angle and chroma did not differ. Confidence limits at 90% were determined for residues in muscle and liver, obtaining values from -2.7 to 3.4 μg kg -1 and -6.7 to 10.6 μg kg -1 , respectively, both below the limits established by Codex Alimentarius. Dietary inclusion of RAC+AA at 10 mg RAC kg -1 in the diet of finishing pigs improved growth performance and produced heavier carcasses and commercial cuts, had minimal effects in pork characteristics and produced pork and liver with RAC residues below limits from Codex Alimentarius.

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“…However, due to their potential roles in reducing animal fat levels and increasing the amount of muscling in livestock, β-agonists were used in animals as growth promoters to increase the daily weight gain (Shishani et al, 2003). β-agonists compounds can be easily stored in human tissues after meat consumption, and result in many serious health problems with symptoms such as palpitations, tremors and tachipnoea (Brambilla et al, 2000).…”

Section: Introductionmentioning

confidence: 99%