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| Effects of Cooking Methods on Fipronil and Its Metabolites Residues in Eggs and Chicken |
| JIN Shaoming, NING Xiao, GAO Wenchao, CAO Jin* |
| Institute for Food Control, National Institutes for Food and Drug Control, Beijing 100050, China |
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Abstract A quantitative method for the determination of fipronil and its metabolite, flupronex sulfoxide and fipronil sulfoxide, in eggs and chicken was established by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS-MS). The protein in samples was precipitated with acetonitrile prior to QuEChERS extraction. The extract was analyzed by UPLC-MS-MS. The average recoveries of the 4 compounds from spiked samples were between 75.7% and 104.5%, with relative standard deviations (RSD) of 1.3% to 10.4%. The method was used to detect the contaminated samples at two different concentrations before and after cooking. The content of fluonitrile sulfoxide in the positive samples did not change greatly before and after cooking for 10 min in steaming pot, 5 min in flat bottomed pan at medium-to-small fire or 10 min in boiling water. Although the maximum change was observed in fluonitrile sulfoxide after frying, it was reduced only by 12.2% and 16.2% in the eggs and by 7.3% and 14.7% in the chicken. The results of this study showed that cooking does not changes in the contents of fipronil and its metabolites in eggs and chicken. Strengthening the control of contamination sources is the most effective method for supervision.
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2018, Vol. 32 
