Akademik Veri Yönetim Sistemi
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, cilt.25, sa.11, ss.1313-1317, 2008 (SCI-Expanded)
Honey samples, collected from the Southern Marmara region of Turkey, were analysed for erythromycin residues by liquid chromatography-mass spectrometry using electrospray ionization in the positive ion mode (LC-ESI-MS). Fifty samples, comprising chestnut, pine, linden and multi-flower honeys, were collected directly from hives and analyzed. The limit of detection and quantification were 6 and 20 ng g-1, respectively, and recovery ranged from 85 to 89%. Four of the honey samples (8%) were found to be contaminated with erythromycin residues at concentrations ranging from 50 to 1776 ng g-1. An erythromycin-fortified cake feeding assay was also performed in a defined hive to test the transfer of erythromycin residue to the honey matrix. In this test hive, the residue level in the honey, 3 months after dosing, was approximately 28 ng g-1.