HPLC method for simultaneous detection of β-lactam in eggs.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “HPLC method for simultaneous detection of β-lactam in eggs.”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Antibiotic (Antibacterial):
Antibiotics are crucial in the treatment and prevention of bacterial infections. In the context of this study, β-lactam antibiotics like amoxicillin, ampicillin, and oxacillin are analyzed for residue levels in eggs. Understanding their presence helps establish safety protocols, ensuring that products derived from animals do not adversely affect consumer health.

2) Water:
Water is a fundamental solvent used throughout the research for making solutions, extracting compounds, and facilitating various chemical reactions. In this study, distilled water was utilized to prepare standards, buffers for HPLC analysis, and during sample extraction. Its purity is vital for achieving accurate experimental results.

3) Cina (Cīna, Cīnā, Ciṉa, Ciṉā, Cīṉā, Cinā):
China is highlighted as the location for the study, with specific reference to regulations regarding antibiotic residues in food products. The prominence of Chinese agricultural practices and regulations in the analysis brings attention to food safety and public health measures in the context of antibiotic use in animal husbandry.

4) Purification:
Purification refers to the process of removing impurities and unwanted substances. In this study, C18 solid-phase extraction cartridges were utilized to clean-up egg extract samples before HPLC analysis. This purification step improves the accuracy of the results by minimizing interference from co-extracted substances.

5) Drug:
Drugs, particularly β-lactam antibiotics, are analyzed in this research for their occurrence as residues in eggs. The study addresses potential adverse effects these drugs can have on consumers, emphasizing the need for monitoring and regulations regarding pharmaceutical residues in food products to ensure public health.

6) Fortification:
Fortification pertains to the addition of specific compounds to food products, in this case referring to spiking egg samples with known quantities of antibiotics to assess the method's recovery rates. This practice is essential in method validation, allowing researchers to evaluate the effectiveness of the analytical techniques employed.

7) Milk:
Milk is referenced as a relevant food product in which β-lactam antibiotic residues are regulated. The study draws parallels between the necessity for monitoring antibiotic residues in eggs and similar existing regulations for milk in various countries, highlighting the broader context of food safety and consumer health.

8) Agriculture:
Agriculture is the primary context for the application of antibiotics in animal husbandry. This research sheds light on agricultural practices that can lead to antibiotic residues in food products like eggs. Understanding these practices is critical for formulating guidelines that keep food products safe for consumers.

9) Discussion:
Discussion in scientific research encompasses the analysis and interpretation of results obtained from experiments. This section critically evaluates the implications of findings related to antibiotic residues, methodologies, and how these affect public health. It serves as a bridge between experimental data and its relevance in real-world applications.

10) Science (Scientific):
Scientific principles underpin the study's methodology, analysis, and validation of results. The research aims to contribute to the scientific understanding of antibiotic residues, employing rigorous protocols to ensure data reliability. This focus on scientific rigor is essential for credible research outcomes in the field of food safety.

11) Knowledge:
Knowledge is the foundation upon which this research is built, encompassing aspects of pharmaceuticals, food safety regulations, and analytical chemistry. The study aims to expand knowledge regarding the detection of antibiotic residues in food products, fostering awareness of public health concerns linked to agricultural practices.

12) Substance:
Substance refers to the various chemical compounds being analyzed, notably β-lactam antibiotics and solvent materials used in the study. Understanding the properties and behavior of these substances during analytical processes is crucial for achieving accurate results and ensuring that food products are safe for consumption.

13) Vomiting:
Vomiting is listed among the potential adverse drug reactions associated with antibiotic residues in food products. Recognizing the health risks posed by consuming food contaminated with these residues underscores the significance of the study, aiming to ensure consumer safety through stringent monitoring and regulation.

14) Nausea:
Nausea is another adverse effect related to the consumption of contaminated food, specifically linked to the presence of antibiotic residues. This consideration is crucial for consumer health, and the study aims to create awareness and promote necessary measures to reduce the presence of such harmful residues in food.

15) Glass:
Glass is referenced in the context of laboratory equipment, specifically for centrifuge tubes utilized in sample preparation during extraction processes. The choice of glassware is important for chemical reactions and analyses, as it typically does not react with the substances being studied, ensuring reliable results.

16) Salt (Salty):
Salt, in this research, references sodium salts of antibiotics like amoxicillin, ampicillin, and oxacillin that were analyzed for residue detection. The presence of these salts in pharmaceutical formulations impacts how the substances behave during extraction, purification, and detection, making them important for both analysis and formulation.