Determination of malachite green and crystal violet in processed fish products

Abstract

This paper presents analysis of malachite green (MG) and crystal violet (CV) residues in processed fish products. Samples were homogenized and extracted with ammonium acetate buffer and acetonitrile. The extracted residues were partitioned into dichloromethane, in situ oxidized to chromic forms with 2,3-dichloro-5,6-dicyano-1,4-benzoquinone, and cleaned up on neutral alumina and propylsulfonic acid cation-exchange solid-phase extraction (SPE) cartridges. MG and CV were determined at 618 and 588 nm using HPLC with a visible detector (LC–VIS) and confirmed by LC–electrospray ionization tandem mass spectrometry (LC–ESI–MS/MS). The recoveries were as follows: MG (74.8–83.8%), LMG (80.0–88.4%), CV (68.6–73.9%), and LCV (85.5–90.0%). The method modified in this study has been evaluated by application in-house to a survey of 253 processed fish products. As a result of monitoring, MG and CV were positive in one shrimp and one eel sample, respectively. Our results showed that regular monitoring of these antibiotic residues is recommended for protection of public health.

Keywords:

• malachite green
• leucomalachite green
• crystal violet
• leucocrystal violet
• LC–VIS
• LC–MS/MS

Acknowledgements

The authors thank Korea Food and Drug Administration (Project No. 07191-Food Safety-060) for financial support.