Analysis of Non-steroidal Anti-inflammatory Drugs in Food Matrices by means of HPLC-MS/MS

摘要

Non-steroidal anti-inflammatory drugs (NSAIDs) are a class of medications that provide analgesic and antipyretic (fever-reducing) effects, and, in higher doses, anti-inflammatory effects. The widespread use of NSAIDs has meant that the adverse effects of these drugs have become increasingly prevalent. The two main adverse drug reactions associated with NSAIDs relate to the gastrointestinal (GI) and renal effects of NSAIDs. These effects are dosedependent, and in many cases severe enough to pose the risk of ulcer perforation, upper gastrointestinal bleeding, and death, limiting the use of NSAID therapy. NSAIDs, like all drugs, may interact with other medications. For example, concurrent use of NSAIDs and quinolenes may increase the risk of quinolones' adverse central nervous system effects, including seizure. Most NSAIDs act as nonselective inhibitors of the enzyme cyclooxygenase (COX), inhibiting both the cyclooxygenase-1 (COX-1) and cyclooxygenase-2 (COX-2) isoenzymes. This inhibition is competitively reversible (albeit at varying degrees of reversibility), as opposed to the mechanism of aspirin, which is irreversible inhibition. COX catalyzes the formation of prostaglandins and thromboxane from arachidonic acid (itself derived from the cellular phospholipid bilayer by phospholipase A2). Prostaglandins act (among other things) as messenger molecules in the process of inflammation. Due to such a danger the necessity for the development of highly sensitive and selective analytical methods for detection of NSAIDs has been appeared. MRLs for NSAIDs are set in EC directives. Here we present the LC-MS method for quantification of NSAID residues in food matrices at the level of 1 ppb.