Analysis of Aminoglycoside Antibiotics: A Challenge in Food Control

Abstract

Aminoglycosides are a widely used group of antibiotics in veterinary medicine. However, misuse and abuse of these drugs can lead to residues in the edible tissues of animals. Due to the toxicity of aminoglycosides and the exposure of consumers to the emergence of drug resistance, new methods are being sought to determine aminoglycosides in food. The method presented in this manuscript describes the determination of twelve aminoglycosides (streptomycin, dihydrostreptomycin, spectinomycin, neomycin, gentamicin, hygromycin, paromomycin, kanamycin, tobramycin, amikacin, apramycin, and sisomycin) in thirteen matrices (muscle, kidney, liver, fat, sausages, shrimps, fish honey, milk, eggs, whey powder, sour cream, and curd). Aminoglycosides were isolated from samples with extraction buffer (10 mM NH₄OOCH₃, 0.4 mM Na₂EDTA, 1% NaCl, 2% TCA). For the clean-up purpose, HLB cartridges were used. Analysis was performed using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) with a Poroshell analytical column and a mobile phase of acetonitrile and heptafluorobutyric acid. The method was validated according to Commission Regulation (EU) 2021/808 requirements. Good performance characteristics were obtained for recovery, linearity, precision, specificity, and decision limits (CCα). This simple and high-sensitivity method can determine multi-aminoglycosides in various food samples for confirmatory analysis.

Keywords: UHPLC-MS/MS; aminoglycoside antibiotics; analysis; food; residues.

Figure 1

Chromatogram of a standard sample of 12 aminoglycosides at a 0.2 µg/mL concentration.

Figure 2

The effect of different extraction mixtures: a—10 mM ammonium acetate/0.4 mM EDTA/1% NaCl/2% TCA with 0.2 µL 0.3 M HFBA; b—10 mM ammonium acetate/0.4 mM EDTA/1% NaCl/2% TCA with 0.5 µL 0.3 M HFBA; c—150 mM EDTA + 15% TCA; d—150 mM EDTA + 5% TCA.

Figure 3

The effect of different pH values: a—pH = 5.5; b—pH = 6.5; c—pH = 8.0, in the liver.

Figure 4

The effect of different pH values: a—pH = 5.5; b—pH = 6.5; c—pH = 8.0, in honey.

Figure 5

Chromatograms of a shrimp sample fortified with 13 aminoglycosides at 100 µg/kg (2 VL).