Differential heat stability of amphenicols characterized by structural degradation, mass spectrometry and antimicrobial activity

Heat stability of amphenicols and the relationship between structural degradation and antimicrobial activity after heating has not been well investigated. Florfenicol (FF), thiamphenicol (TAP), and chloramphenicol (CAP) were heated at 100 degrees C in water, salt water, soybean sauce and chicken meat for up to 2 h. Degradation and antimicrobial activity of the compounds was evaluated using capillary electrophoresis (CE) with UV-DAD spectrometry, minimum inhibitory concentration (MIC) assay, and gas chromatography with electron impact ionization mass spectrometry (GC-EI-MS). Heat stability of amphenicols in matrices was ranked as water >= salt water > soybean sauce > meat, suggesting that heat degradation of amphenicols was accelerated in soybean sauce and was not protected in meat. Heat stability by drug and matrices was ranked as FF > TAP = CAP in water, FF = TAP > CAP in salt water, TAP >= FF = CAP in soybean sauce, and TAP >= FF = CAP in meat, indicating differential heat stability of amphenicols among the 3 drugs and in different matrices. In accordance with the less than 20% degradation, the MIC against Escherichia colt and Staphylococcus aureus did not change after 2 h heating in water. A 5-min heating of amphenicols in water by microwave oven generated comparable percentage degradation to boiling in water bath for 30 min to 1 h. Both CE and GC-MS analysis showed that heating of FF produced TAP but not FF amine as one of its breakdown products. In conclusion, despite close similarity in structure; amphenicols exhibited differential behavior toward heating degradation in solutions and protein matrices. Although higher degradations of amphenicols were observed in soybean sauce and meat, heating treatment may generate product with antimicrobial activity (FF to TAP), therefore, heating of amphenicol residues in food cannot always be assumed safe. (C) 2010 Elsevier B.V. All rights reserve

Electrochemical profiling using copper nanoparticle-plated electrode for identification of ostrich meat and evaluation of meat grades

Electrochemical (EC) profiling employing copper nanoparticle-plated screen-printed electrode (Cu(n)-SPE) exhibited specific selectivity and sensitivity to peptides that could efficiently differentiate ostrich meat from pork, beef and chicken, and to evaluate grades and freshness of ostrich meat. The four meats were differentiated in 5 min by characteristic chromatographic profiles consisting only four major peaks. Peak identification by LC/MS/MS suggested that while lysine and glutamine were shown as common components, anserine were the avian-specific and carnosine was the ostrich-missing peptide in the EC profile. Statistical analysis (ROC curve) demonstrated that peak ratios could be used to evaluate ostrich meat grades with high sensitivity (up to 95%) and specificity (up to 100%). The effects of storage temperature and time were studied for potential use of Cu(n)-SPE to evaluate meat freshness. This HPLC-EC method appeared to be superior to UV detection in terms of profile simplicity and devoid of derivatisation process or complex sample extraction procedures, rendering it a suitable method for routine rapid differentiation of ostrich meat from common meat species with the ability to simultaneously differentiate ostrich meat grades. (C) 2010 Elsevier Ltd. All rights reserved