Determination of salicylic acid in feed using LC-MS/MS

Abstract

IntroductionSalicylic acid is a derivative of benzoic acid and occurs in nature. The main target of this study was to develop the liquid chromatography coupled with tandem mass spectrometry technique as a method for determination of salicylic acid in feed materials and compound feed.Material and MethodsSalicylic acid was extracted from feed with 0.1% hydrochloric acid in methanol. Separation was achieved in 8 min in a gradient elution using 0.1% formic acid and acetonitrile. The analyte was detected using negative electrospray tandem mass spectrometry. The procedure was validated to the specifications of the European Commission Decision No. 2002/657/EC.ResultsThe validation results showed the repeatability of the method, which was evaluated at three levels (0.25, 0.5, and 1.0 mg/kg). Calibration curves for the working ranges were linear (R2 0.9911 to 0.9936), and recoveries ranged from 98.3% to 101%. The LOD and LOQ for compound feed were 0.02 and 0.05 mg/kg, respectively. Salicylic acid was found mostly in corn, and its concentrations differed depending on whether it was young or fully grown (5.30–12.8 mg/kg and 0.13–1.01 mg/kg, respectively).ConclusionsA sensitive and reliable method for the determination of salicylic acid in feed and compound feed using LC-MS/MS was developed.

Salicylic acid residues in products of animal origin

“…Several studies have also identified vegetables and fruits as a source of salicylic acid (Robertson and Kermode, 1981;Scotter et al, 2007;Keszycka et al, 2017;Protasiuk and Olejnik, 2018): soya (1.18 for leaves and 2.01 mg/kg for flowers), fresh butter beans (1.31 mg/kg), fresh cauliflower (5.44 mg/kg), fresh celery (2.85 mg/kg), raw lentil seeds (16.76 mg/kg), raw pea seeds (1.44 mg/kg), cooked potatoes (1.20 mg/kg), peanuts (0.22 mg/kg), fresh tomatoes (1.3 mg/kg), plums (1.77 mg/kg), strawberries (2.25 mg/kg) and watermelon (2.67 mg/kg). Although less relevant in the context of animal feed, it can be deduced from these studies that salicylic acid content decreases with heat treatment (cooking) and fruit ripening.…”

Ultrahigh-activity immune inducer from Endophytic Fungi induces tobacco resistance to virus by SA pathway and RNA silencing

“…The dry residues were reconstituted with 500 μL mobile phase. Finally, an aliquot of 500 μL of extracting solution was transferred to an EP tube after 0.22 μm filtration (0), [81]. SA extracting solution (10 μL) and SA standard were analyzed using HPLC by monitoring the absorbance at 306 nm.…”

Green-synthesized selenium nanoparticles using garlic extract and their application for rapid detection of salicylic acid in milk

“…There is a lot of toxicants added in milk as adulteration by using nanotechnology the recent research is emphasizing on, salicylic acid (C 7 H 6 O) which is known to be added in milk as a preservative in order to enhance shelf life and is associated with gastric irritation, bleeding, diarrhea, renal disease and even death in mammals (Nagraik et al, 2021). Traditional detection methods of salicylic acid (SA) include high-end advanced instruments that are LCMS (Liquid Chromatography-Mass Spectrometry) (Protasiuk & Olejnik, 2018), Gas Chromatography-Mass Spectroscopy (Božić Luburić et al, 2022) TLC, and High-Performance Liquid Chromatography (Pyka-Pająk et al, 2018).…”