Analysis of quinolone antibiotics in eggs: Preparation and characterization of a raw material for method validation and quality control

A quality control material for the analysis of quinolone residues in egg samples has been prepared. Homogenized fresh whole egg spiked with nine quinolones (marbofloxacin, norfloxacin, ciprofloxacin, danofloxacin, enrofloxacin, sarafloxacin, difloxacin, oxolinic acid and flumequine), at the concentration level of 500 μg kg−1 was lyophilized and homogenized to obtain the reference material. The homogeneity of both the bulk and the packed material was verified. Two different strategies, classical and isochronous, were used for the stability study. Conclusions obtained with the classical and isochronous approaches were similar, but the variability of the isochronous results was lower and this led to lower material uncertainty. The reference material was found to be stable for at least 1 year when stored at either room temperature, 4 °C or −20 °C; −80 °C was taken as reference temperature in all cases. termination of quinolones in eggs was carried out by a previously developed and validated method making use of a pressurized liquid extraction followed by liquid chromatography with fluorescence detection. itability of the material prepared was demonstrated by using a lyophilized egg material spiked with nine quinolones as sample in a proficiency test.