Analytical and Bioanalytical Chemistry

, Volume 394, Issue 8, pp 2213–2221 | Cite as

Quantitation and identity confirmation of residues of quinolones in tilapia fillets by LC-ESI-MS-MS QToF

  • Jonas Augusto Rizzato Paschoal
  • Felix Guillermo Reyes Reyes
  • Susanne Rath
Original Paper


A method for simultaneous determination of flumequine (FLM), oxolinic acid (OXO), sarafloxacin (SAR), danofloxacin (DAN), enrofloxacin (ENR), and ciprofloxacin (CIP) in tilapia (Orechromis niloticus) fillets, using liquid chromatography-tandem mass spectrometry (LC-ESI-MS-MS QToF) is presented. The quinolones were extracted from the food matrix with a solution of 10% trichloroacetic acid-methanol (80:20 v/v) with ultrasonic assistance. Clean-up of the extract solution was performed by using polymeric solid-phase extraction cartridges. The LC separation was carried out on an octadecyl hybrid silica column (C18, 150 mm × 3 mm, 5 μm). The column temperature was set at 30 °C, and gradient elution (0.2 mL min−1) was performed using water and acetonitrile, both containing 0.1% of acetic acid, as mobile phase components. The analytes were ionized using electrospray in the positive polarity mode. The following analytical results were obtained: linearity was about 0.99 for all the quinolones; intra and inter-assay precision (RSD%) were lower than 12.7 and 20%, respectively; and recoveries were from 89 to 112%. The quantitation limits were below the maximum residue limits established for the analytes. The method is suitable for the determination of quinolone residues in fish fillets and the QToF technique made it possible to obtain m/z ratios with less than 10 ppm of error for each analyte.


Quinolones Fish Tilapia LC-MS-MS QToF 


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Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Jonas Augusto Rizzato Paschoal
    • 1
  • Felix Guillermo Reyes Reyes
    • 2
  • Susanne Rath
    • 1
  1. 1.Institute of Chemistry, Department of Analytical ChemistryUniversity of CampinasCampinasBrazil
  2. 2.School of Food Engineering, Department of Food ScienceUniversity of CampinasCampinasBrazil

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