Determination of p-Nitroaniline Residues in Chicken Meat by Salting-out Liquid-Liquid Extraction (SALLE) Followed by Derivatization and LC-MS/MS Analysis
摘要
When administering nicarbazin to broiler chickens, the component 4,4′-dinitrocarbanilide (DNC) is deposited in muscle tissues and organs. Some of the accumulated DNC undergoes degradation when chicken meat is subjected to traditional cooking methods, leading to the release of p-nitroaniline (p-NA). The method outlined in this protocol comprises p-NA extraction procedure from chicken breast, encompassing all stages of sample preparation until the determination of this analyte through LC-MS/MS.