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Magnetic solid phase extraction of aminoglycosides residue in chicken egg samples using Fe 3 O 4 -GO-Agarose-Chitosan composite.

Authors :
Sajjad M
Almufarij R
Ali Z
Sajid M
Raza N
Manzoor S
Hayat M
Abdelrahman EA
Source :
Food chemistry [Food Chem] 2024 Jan 01; Vol. 430, pp. 137092. Date of Electronic Publication: 2023 Aug 02.
Publication Year :
2024

Abstract

Difficulties in identification of drug residues in food products arise due to their trace amounts in complex matrices. An eco-friendly and low-cost agarose-chitosan-magnetic graphene oxide based adsorbent was synthesized and employed for determination of aminoglycosides from chicken egg samples through HPLC. Synthesized adsorbent was characterized by SEM, FTIR, XRD, and VSM. Among two investigated aminoglycosides, streptomycin was derivatized with ninhydrin while gentamicin was detected without its derivatization. Impact of experimental variables such as adsorbent dose, extraction time, temperature, pH, and analyte concentration on extraction efficiency was investigated. Statistical analysis for determination of streptomycin and gentamicin demonstrated excellent linearity in the range of 0.2-1.6 µg kg <superscript>-1</superscript> , LOQ of 0.3 and 0.6 µg kg <superscript>-1</superscript> for streptomycin and gentamicin, respectively and LOD of 0.1 and 0.19 µg kg <superscript>-1</superscript> for streptomycin and gentamicin, respectively with RSD of 2.5% and recoveries up to 94%. Regeneration studies revealed that composite film can be used four times without considerable reduction in its extraction efficiency.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
430
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
37544153
Full Text :
https://doi.org/10.1016/j.foodchem.2023.137092