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ABSTRACT
Used heavily in food animal production, quinolones occur widely in food products of animal origin. Development of highly sensitive and selective analytical techniques for the detection of quinolone residues, often at trace levels, in food samples is necessary to ensure food safety and understand their public health risk. With complex matrices, food samples typically require a series of pre-treatment steps, such as powdering, homogenization, deproteinization, and filtration. This review summarizes the recent advances in extraction, concentration, and detection techniques for quinolones in food product samples, and briefly compares the advantages and limitations of major techniques. Recent development of quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction method and immunoassay- and biosensor-based detection methods for the determination of quinolones residues in food products is discussed in details. A perspective on the trends and needs of future research is also presented.
Abbreviations
| AMI | = | amifloxacin |
| BAL | = | balofloxacin |
| BEN | = | benofloxacin |
| CAD | = | caderofloxacin |
| CIN | = | cinoxacin |
| CIP | = | ciprofloxacin |
| CLI | = | clinafloxacin |
| DAN | = | danofloxacin |
| DIF | = | difloxacin |
| ENO | = | enoxacin |
| ENR | = | enrofloxacin |
| FLE | = | fleroxacin |
| FLU | = | flumequine |
| FRE | = | frefloxacin |
| GAR | = | garenoxacin |
| GAT | = | gatifloxacin |
| GEM | = | gemifloxacin |
| GRE | = | grepafloxacin |
| LEV | = | levofloxacin |
| LOM | = | lomefloxacin |
| MAR | = | marboflxacin |
| MOX | = | moxifloxacin |
| NA | = | nalidixic acid |
| NOR | = | norfloxacin |
| NOX | = | noxacin |
| OA | = | oxolinic acid |
| OFL | = | ofloxacin |
| ORB | = | orbifloxacin |
| PA | = | piromidinic acid |
| PAZ | = | pazufloxacin |
| PEF | = | pefloxacin |
| PIP | = | pipemidic acid |
| PRU | = | prulifloxacin |
| RUF | = | rufloxacin |
| SARA | = | sarafloxacin |
| SPA | = | sparfloxacin |
| TRO | = | trovafloxacin |
| TOS | = | tosufloxacin |
Acknowledgments
The authors are grateful to the anonymous reviewers for helpful comments and suggestions.
Funding
This work was supported in parts by the Natural Science Foundation of China (Grant Nos. 41322024 and 41472324) and the National Program for Support of Top-notch Young Professionals.