수산물 중 penicillin계열 항생제의 분석

A simple, rapid method for determining amoxicillin (AMO) and ampicillin (AMP) in aquatic products (flatfish, salmon, shrimp, tilapia, and yellow croaker) was evaluated. For quantification, the AMO and AMP ions at m/z 348.9 and 105.9, respectively, were selected. The limit of detection (LOD) and limit of quantification (LOQ) for detecting AMO were 0.09 and 0.25 ug/L, respectively. The respective values for AMP were 0.02 and 0.05 ug/L. After 100 ug/L AMO treatment, the level decreased 10% after 7 days at 5℃, while it decreased 20% at 25℃. After 7 days, 94.9-100% of 100 ug/L AMP remained after storage at 5℃, while 62.3-100% remained after storage at 25℃. Using the food code method, the recovery of AMO ranged from 64.1-92.0% and that of AMP from 44.8-86.2%. With a protein centrifugation method, the recovery of AMO ranged from 39.8-87.9% and that of AMP from 78.0-98.1%. With liquid-liquid extraction, the recovery of AMO ranged from 36.5-88.3% and that of AMP from 31.8-75.1%.