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Penicillin G in Pork

Penicillin G in Pork
  • Waters Corporation
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Pigs eating in a meadow on farmland

This is an Application Brief and does not contain a detailed Experimental section.

Abstract

This method can be used to monitor Penicillin G in pork.

Introduction

World organizations are concerned about the overuse of antibiotics and antibacterials levels in foods due to possible bacteria resistances and health concerns.

Experimental

Pre-treatment

1. Homogenize 3 g of sample with 3 mL of 5% sodium tungstate, 3 mL of 0.17 M sulfuric acid and 30 mL of water.

2. Centrifuge 3100 rpm for 10 minutes.

3. Filter with glass fiber filter.

SPE Procedure

LC Conditions

System:

ACQUITY UPLC

Column:

ACQUITY UPLC BEH C18, 1.7 μm, 2.1 x 50 mm

Flow rate:

600 μL/min

Mobile phase A:

0.1% formic acid in water

Mobile phase B:

0.1% formic acid in acetonitrile

Gradient

MS Conditions

MS System:

Waters Quattro Premier XE

Ionization mode:

Positive electrospray (ESI+)

Multiple reaction monitoring

MRM transitions:

1: 335160

2:335176

Results and Discussion

Representative chromatogram
Representative chromatogram for 5 ppb penicillin spiked in pork muscle. 
Recovery results
Recovery results for 5 ppb penicillin spiked in pork muscle. 

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720002592, April 2008

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