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Determination of Amoxicillin Stability in Chicken Meat by Liquid Chromatography–Tandem Mass Spectrometry

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Abstract

An amoxicillin stability study was performed under different pH (1, 3 and 5) and temperature (4 °C, 22 °C, 37 °C and 55 °C) conditions and for incurred samples stored at −20 °C with the goals of better understanding amoxicillin degradation and characterising its main degradation products (amoxicilloic acid and amoxicillin diketopiperazine). The analytical methodology used consisted of a simple extraction using phosphate buffer (pH 8) with sodium chloride followed by a sample clean-up using OASIS® HLB cartridges and a liquid chromatography–tandem mass spectrometric analysis. Amoxicillin was found to be greatly unstable at temperatures above 22 °C for all pH values studied, so it was recommended that biological samples should be frozen at temperatures below −70 °C until analysis of the amoxicillin residues.

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Acknowledgements

A special thanks to GlaxoSmithKline (UK) for providing the standards of amoxicillin’s degradation products.

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Authors and Affiliations

  1. INRB-LNIV, Laboratório Nacional de Investigação Veterinária, Estrada de Benfica, 701, 1549-011, Lisbon, Portugal

    Andreia Freitas & Jorge Barbosa

  2. CEF—Center for Pharmaceutical Studies, Pharmacy Faculty, University of Coimbra, Health Sciences Campus, Azinhaga de Santa Comba, 3000-548, Coimbra, Portugal

    Fernando Ramos

Authors
  1. Andreia Freitas
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  2. Jorge Barbosa
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  3. Fernando Ramos
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Correspondence to Fernando Ramos.

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Freitas, A., Barbosa, J. & Ramos, F. Determination of Amoxicillin Stability in Chicken Meat by Liquid Chromatography–Tandem Mass Spectrometry. Food Anal. Methods 5, 471–479 (2012). https://doi.org/10.1007/s12161-011-9267-4

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  • DOI: https://doi.org/10.1007/s12161-011-9267-4

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