Nifursol (3,5-dinitrosalicylic acid (5-nitrofurfurylidene) hydrazide) is mainly used as a feed additive for the prevention of blackhead disease in turkeys. The objective of the present work was to establish information on nifursol residues in turkey and chicken meat. The analytical method was based on conversion of nifursol and its metabolites with an intact 3,5-dinitrosalicylic acid hydrazide (DNSH) side chain to the 2-nitrophenyl analogue of nifursol (NPDNSH) by treatment with dilute hydrochloric acid and 2-nitrobenzaldehyde. Nifuroxazide (salicylic acid (5-nitrofurfurylidene) hydrazide) added as an internal standard was converted to the 2-nitrophenyl analogue NPSH. After the addition of ammonia, proteins were precipitated with acetonitrile. Chromatographic separation was achieved on a C18 column and negative-ion electrospray ionization mass spectrometry was employed using m/z 183 and 226 (daughter ions of the NPDNSH phenolate ion m/z 374) for quantification and m/z 93 ( daughter ion of the NPSH phenolate ion m/z 284) as a retention time reference. The decision limit (CCalpha) and detection capability (CCbeta) of the analytical method were 0.05 and 0.08 mu g kg(-1), respectively. In the range 0.5-1 mu g kg(-1), the repeatability, within-laboratory reproducibility and trueness were 8, 11 and -1%, respectively. A total of 37 samples of turkey meat and 16 samples of chicken meat were purchased at retail outlets in early spring, summer and winter 2003, and analysed for nifursol residues. No residues were found in the chicken samples, but nine of 18 samples of turkey meat collected in the spring had between 0.05 and 0.6 mu g kg(-1) (average 0.25 mu g kg(-1)) nifursol residues.
Gabrielsen, M. V. (2005). Analysis of nifursol residues in turkey and chicken meat using liquid chromatography-tandem mass spectrometry. Food Additives and Contaminants, 22(2), 120-127. https://doi.org/10.1080/02652030500037670