数字农科院2.0

New Matrix Certified Reference Material For Accurate Measurement Of Ciprofloxacin Residue In Egg

文献类型: 外文期刊

作者: Yang, MR; Liu, F; Wang, M; Zhou, J; Wei, RC; Wang, R; Zhang, LY; Jian, LB; Wang, TT

作者机构:

关键词: Matrix certified reference material; Ciprofloxacin in whole liquid egg; Characterization; Homogeneity testing; Stability study; Uncertainty evaluation

期刊名称: ANALYTICAL AND BIOANALYTICAL CHEMISTRY

ISSN: 1618-2642

年卷期: 2020 年 412 卷 3 期

页码:

收录情况: JCR(2021版) ; EI(2021版)

摘要: Matrix certified reference materials (CRMs) are an indispensable part of method validation and have played an important role in ensuring reliable analytical results. To retain similarity to real samples, a new matrix CRM for the mass fraction of ciprofloxacin in whole liquid egg was developed by use of incurred materials with a target value corresponding to residue levels in real sample. The source materials were collected from laying hens following oral administration of ciprofloxacin. An optimized homogenization method and a strict bottling process were applied to bulk whole egg materials to prepare the CRM candidate. The mass fraction of ciprofloxacin in whole liquid egg was certified by a collaborative characterization program with eight accredited participating laboratories. Liquid chromatography coupled with isotope dilution mass spectrometry was studied as a reliable reference method for value assignment and was used by all participating laboratories. The certified value and expanded uncertainty (k = 2, at a confidence level of 95%) was 39.7 +/- 5.2 mu g/kg for ciprofloxacin in whole liquid egg. Homogeneity, long-term stability at -70 degrees C for 12 months, and short-term stability at -18 degrees C, 4 degrees C, and room temperature were assessed for 9 days. Additionally, uncertainties arising from inhomogeneity, instability, and characterization were analyzed in detail and fully estimated. This CRM would be a useful tool for validation of analytical methods and proficiency testing in ciprofloxacin residue analysis of egg.

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