The aim of this study was to validate the method for detection and quantification of fipronil and fipronil sulphone in meat products and study the effects of these pollutants on meat nutritional quality. The determination coefficients (R²) of the analytes were 0.999, while intra‐laboratory CV% for repeatability and reproducibility ranged from 0.83% to 19.19%. Meat nutritional quality was assessed before and after the addition of analytes in meat samples. Both total and essential amino acids in meat decreased (P < 0.001) with increasing levels of added analytes, suggesting their detrimental effect on meat amino acid composition. The amino acid composition of meat did not show an univocal behaviour as consequence of fipronil and fipronil sulphone addition. In particular, aspartate, glutamate, arginine (P < 0.05), threonine, alanine, lysine and proline (P < 0.001) showed a significant decrease with increasing levels of added analytes, while serine (P < 0.001) evidenced an opposite trend.

中文翻译：

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氟虫腈和氟虫腈砜对肉类营养品质的影响研究以及验证性GC-MS / MS方法对其分析的验证

这项研究的目的是验证肉类产品中氟虫腈和氟虫腈砜的检测和定量方法，并研究这些污染物对肉类营养品质的影响。分析物的测定系数（R ²）为0.999，而实验室内CV％的可重复性和重现性介于0.83％至19.19％之间。在肉样品中添加分析物之前和之后，对肉的营养质量进行了评估。肉中的总氨基酸和必需氨基酸均下降（P <0.001），同时添加的分析物含量增加，表明它们对肉类氨基酸组成有不利影响。肉的氨基酸组成没有显示出明确的行为，因为添加了氟虫腈和氟虫腈砜。尤其是，天冬氨酸，谷氨酸，精氨酸（P  <0.05），苏氨酸，丙氨酸，赖氨酸和脯氨酸（P  <0.001）随添加的分析物含量的增加而显着降低，而丝氨酸（P  <0.001）则显示出相反的趋势。