Mikhail Vokuev, Artem Melekhin, Anastasia Frolova, Anton Bairov, Igor Rodin, Victor Tishchenko
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Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry.
Metronidazole (MNZ) is one of the most commonly used antibiotics in the food industry. High levels in food can lead to the development of antimicrobial resistance in humans, so it is important to monitor its levels in food. In the context of legal proceedings, it is frequently necessary to re-examine samples after an extended period of time. It is therefore crucial to ensure that the analytes in question do not degrade during the storage period. In this study, HPLC-MS/MS approach was validated and used to analyze levels of MNZ and its hydroxy metabolite in chicken eggs during storage in the refrigerator (+4 °C) and in the freezer (-20 °C) for 3 months. An analyte solution was administered to hens to obtain eggs containing MNZ and hydroxymetronidazole (MNZ-OH). The dependence of the analyte content in eggs as a function of time after sampling was also investigated.
期刊介绍：
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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