Determination of Albendazole and Its Metabolites in Meat by Liquid Chromatography Tandem Mass Spectrometry

Abstract

Abstract: A liquid chromatography tandem mass spectrometric (LC-MS/MS) method was established for simultaneous determination of albendazole and its metabolites including albendazole sulfone, albendazole sulfoxide and albendazole-2-aminosulfone in meat. Samples were extracted with acetonitrile and cleaned by liquid-liquid extraction. The separation of analytes was performed on an XDB-C18 column with acetonitrile and 0.1% formic acid solution as the mobile phase. The external standard calibration curve was used for quantification. The LOD of albendazole and its metabolites was 0.010 mg/kg. A good linear relationship between peak area and concentration in the range of 0.010－0.050 mg/kg for albendazole and its metabolites was achieved with a correlation coefficient of more than 0.99. The spiked recovery rates and relative standard deviations (RSDs) were 82.3%－97.6% and 4.9%－12.9%, respectively. The method was simple, fast, accurate, convenient, and applicable for qualitative and quantitative determination of albendazole and its metabolites.

Key words: albendazole, metabolites, LC-MS/MS, meat

CLC Number:

TS272.7

References

[1] Zimei Wu, Natalie J. Medlicott, et al. Development and optimization of a rapid HPLC methoc for analysis of ricobendazole and albendazole sulfone in sheep plasma[J]. Journal of Pharmaceutical and biomedical analysis. 2005(39):225-232.
[2] Katia Roberta A, Belaz, Quezia B,et al. Determination of albendazole metabolites by direct injection of boving plasma and multidimensional achiral-chiral high performance liquid chromatography[J]. Talanta, 2008(76):146-153.
[3] Pierna Sueli Bonato, Anderson Rodrigo Moraes de Oliveira, Fernando Jose Malagueno de Ssntana, et al. Simultaneous determination of albendazole metabolites, praziquantel and its metabolite in plasma by high-performance liquid chromatography-electrospray mass spectromety[J]. Journal of Pharmaceutical and biomedical analysis. 2007(44):558-563.
[4] Milan Nobilis, Zuzana Vybiralove, Veronika Krizova, et al. Sensitive chiral high-performance liquid chromatographic determination of anthelmitic flubendazole and its phase I metabolites in blood plasma using UV photodiode-array and fluorescence detection application to pharmacokinetic studies in sheep[J]. Journal of chromatography B. 2008(876):89-96.
[5] Piotr Jedziniak, Teresa Szprengier-Juszkiewicz, Malgorzata Olejnik. Determination of benzimidazoles and levamisole residues in milk by liquid chromatography-mass spectrometry: Screening method development and validation[J].Journal of Chromatography A. 2009(1216):8165-8172.
[6] Dimitrios J. Fletouris, Elias P. Papapanagiotou, Dimitrios S. Nakos, et al. Highly sensitive ion paris liquid chromatography determination of albendazole marker residue in animal tissues[J] Journal of agriculture and food chemistry. 2005(53):893-898.
[7] Badar Shaikh, Nathan Rummel, Charles Gieseker, et al. Residue depletion of albendazole and its metabolites in the muscle tissue of large mouth and hybrid striped bass after oral administration[J]. Journal of chramatography A. 2009(1216):8173-876.
[8] 于慧娟,惠芸华,黄冬梅,等.反相离子对液相色谱法测定欧洲鳗鲡体中丙硫咪唑及其代谢物的残留量[J].分析科学学报,2008,24(6):673-676.
[9] Badar Shaikh, Nathan Rummel, Renate Reimschuessel. Determination of albendazole and its major metabolites in the muscle tissues of Altantic salmon, tilapia, and rainbow trout by high performance liquid chromatography with fluorometric detection[J]. Journal of Agiricultural and food chemistry. 2003(51):3254-3259.
[10] SN 0207-93 出口肉中丙硫咪唑残留量检验方法[S]

[1]	ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, CHEN Wenhua. Effect of Microwave Reheating Time on Warmed-Over Flavor, Lipid Oxidation and Water Distribution in Precooked Pork Patties [J]. FOOD SCIENCE, 2020, 41(9): 50-56.
[2]	YOU Liqin, LUO Ruiming, YUAN Yudong, LI Zixin. Changes in Flavor Precursors during Postmortem Ageing of Tan Sheep Meat as Determined by Ultra-high Performance Liquid Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(8): 171-176.
[3]	LIANG Xiumei, ZHANG Weiyi, ZHANG Wei, XIE Shibing, HE Ruyi, XU Jing, SU Laijin, SUN Bolun, ZHANG Jing. Simultaneous Determination of Residues of 38 Pesticides in Fruits by QuEChERS Combined with High Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(8): 288-296.
[4]	ZHANG Hailu, HUANG Xiang, YANG Ran, AN Fengping, AI Mingyan, HUANG Qun. Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton Batters [J]. FOOD SCIENCE, 2020, 41(8): 8-13.
[5]	HAN Hedan, SHE Yongxin, HE Yongjuan, HE Yahui, WANG Mengqiang, WANG Miao, WANG Shanshan, ZHENG Lufei, CAO Zhen, SHAO Hua, JIN Maojun, JIN Fen, WANG Jing, GAO Liping. Simultaneous Determination of Pinoxaden and Clodinafop-Propargyl and Cloquintocet-Mexyl Residues in Barley by High Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(6): 292-297.
[6]	MA Mengbin, LUO Ruiming, LI Yalei. Discrimination of Different Geographical Origins of Tan Sheep Meat Based on Mineral Element Fingerprints [J]. FOOD SCIENCE, 2020, 41(6): 316-321.
[7]	WU Shuang, WANG Lei, YANG Xiaoyin, LUO Xin, LI Hang, ZHU Lixian, ZHANG Yimin. Understanding the Formation Mechanism of Dark Cutting Beef Based on Sarcoplasmic Proteomics [J]. FOOD SCIENCE, 2020, 41(5): 1-7.
[8]	GAI Shengmei, ZHANG Zhonghui, YOU Jiawei, ZOU Yufeng, LIU Dengyong. Qualitative and Quantitative Detection of Water-Injected Pork Using Low-Field Nuclear Magnetic Resonance Combined with Chemometrics [J]. FOOD SCIENCE, 2020, 41(4): 243-247.
[9]	MA Junmei, SUN Lei, CAO Meirong, LIU Zhuo, LI Qiang, FAN Sufang. Determination of Nine Macrolide Antibiotics in Pork Samples by Ultra-high Performance Liquid Chromatography Quadrupole/Orbitrap High Resolution Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(4): 273-279.
[10]	GONG Lei, HAN Zhi, CHENG Hui, LIU Jie, PENG Qingzhi. Determination and Contamination Pattern of Deoxynivalenol and Derivatives in Cereals and Their Products [J]. FOOD SCIENCE, 2020, 41(4): 307-312.
[11]	CAO Xueqin, YANG Fei, CHEN Guotong, MAO Qiongling, LI Fang, YANG Zhong. Determination of 10 Preservative Residues in Fruits by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(4): 319-324.
[12]	PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu. Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing [J]. FOOD SCIENCE, 2020, 41(4): 7-14.
[13]	JI Hongfang, LI Shasha, ZHANG Lingwen, WANG Xuefei, KANG Zhuangli, CHEN Fusheng, MA Hanjun. Effect of Pea Protein on Quality Properties and Microstructure of Heat-Induced Gel of Chicken Batter [J]. FOOD SCIENCE, 2020, 41(4): 74-79.
[14]	KONG Xiao, LUO Xin, ZHU Lixian, SONG Enliang, ZHANG Wenhua, ZHANG Yimin. Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH [J]. FOOD SCIENCE, 2020, 41(3): 260-265.
[15]	SUN Jinlong, SHI Xixiong, HUANG Feng, HAN Ling, CHEN Cheng, YUE Jianwei. Effect of Heat Shock Protein 27 on Myofibrillar Proteins and Apoptotic Enzymes in Tibetan Sheep Meat during Postmortem Aging [J]. FOOD SCIENCE, 2020, 41(3): 24-29.