Method for determining the concentration of natamycin in meat products by highperformance liquid chromatography with mass spectrometric detection

UDC 631.363
DOI: 10.36871/vet.zoo.bio.202303013

Authors

Irina I. Popova,
Alexander A. Deltsov,
Moscow State Academy of Veterinary Medicine and Biotechnology – MVA named after K. I. Scriabin, Russia, Moscow
Elena G. Shubina,
Anton L. Bairov,
Artem I. Grudev,
Federal Center for Animal Health, Moscow, Russia

Abstract

Natamycin is a promising preservative in the food industry due to the lack of taste and smell, as well as due to its pronounced fungicidal properties. However, exceeding the permissible concentration of this drug can negatively affect the health of consumers.
The article presents the results of the development of a method for the determination of natamycin in meat products (raw and semi-smoked sausages) using the method of high-performance liquid chromatography (HPLC) with a mass spectrometric detector (LC MS/MS).

Keywords

natamycin, preservative, sausage, meat products, HPLC MS/MS