The LC-MS/MS methods for the determination of specific antibiotics residues in food matrices.

This chapter describes the LC-MS/MS methods for the determination of antibiotics residues in food matrices. The types of antibiotics include β-lactam antibiotics, sulfonamides, tetracyclines, fluoroquinolones, nitrofurans, and chloramphenicol (CAP). The food matrices are mainly from animal origin, such as animal tissues, fishes (marine products), eggs, milk, honey, and so on. The methods and procedures are covered, including three parts: (1) Liquid chromatographic conditions, (2) mass spectrometer conditions, including ionization source, analyzer, and acquisition, and (3) extraction and clean-up methods. In each case, the standard operating procedures (SOPs) for analysis are given with sensitivity, linearity, precision, and recovery. Some criteria of maximum residue limits (MRLs) from the legislation are listed.