Determination of sulbactam in raw bovine milk by isotope dilution–ultra-high-performance liquid chromatography–tandem mass spectrometry

Abstract

We developed a sensitive and selective isotope dilution ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the determination of sulbactam residue in raw bovine milk. Sulbactam and internal standard, sulbactam-d 5 , were extracted from raw bovine milk via liquid-liquid extraction and enriched with strong anion exchange solid-phase extraction cartridges and finally analyzed by using UPLC-MS/MS with multiple reaction monitoring mode. The method was validated according to European regulations. The calibration curve showed good linearity, with a correlation coefficient of 0.9998. Decision limit and detection capability of sulbactam were determined by matrix calibration curve and were 0.0445 and 0.0517 μg/L, respectively. The recoveries of sulbactam in fortified raw bovine milk ranged from 72.1 to 91.5%, with the intra-and interday relative standard deviations ranging from 3.0 to 18.9%. Furthermore, the developed method was applied to analyzing real raw bovine milk samples collected from dairy farms in Beijing, China. Sulbactam was not determined in all samples. The proposed method could ultimately serve as a methodological foundation for the determination of sulbactam in different types of raw milk and dairy products.

A Comprehensive Study to Identify Major Metabolites of an Amoxicillin–Sulbactam Hybrid Molecule in Rats and Its Metabolic Pathway Using UPLC-Q-TOF-MS/MS

“…In the secondary mass spectrometry results, the main fragments are m / z 140, m / z 64, and m / z 90. It has been reported in the literature that for sulbactam in negative ion mode, the quantitative ion is m / z 140, and the qualitative ion is m / z 64 [ 46 , 47 , 48 ]. It could be seen that the retention time and the characteristic ion fragment for the metabolite are consistent with those of the sulbactam standard.…”

Establishment of dairy product risk rank model based on the perspective of time, space, and potential contaminants

“…Iran prohibits the use of additives in dairy products, and the maximum content of sorbate additives allowed in processed cheese is 1,000 mg/kg (Zamani Mazdeh et al, 2017). However, a small quantity of preservatives and sweeteners is not harmful to the human body, but excessive amounts may harm human organs (Li et al, 2016b). Dairy products are a common source of pesticide contamination and are considered a global health problem.…”