Non-targeted study of the thermal degradation of tylosin in honey, water and water:honey mixtures

Abstract

ABSTRACTTylosin A is a macrolide antibiotic used in beekeeping. The aim of the study was to characterise the behaviour of tylosin A in honey after heating and during storage, and to identify its degradation products using a non-targeted approach. In addition, the possibility of a semi-quantification of tylosin B using tylosin A was assessed as a case study for the semi-quantification of degradation products using the parent compounds. The results showed significant degradation of tylosin A in aqueous solution (~96%) as well as in spiked and incurred honey dissolved in water (~50% and ~29%, respectively) after heating at 100°C for 90 min. However, at a lower heating temperature of 70°C, degradation was only observed in water (~31%). When stored at room temperature (27°C) for one year, tylosin A degraded significantly (~47%) in an incurred honey sample. Tylosin B, the only reported degradation product of tylosin A in honey so far, increased significantly in aqueous solution under all treatments, but it only increased in spiked water-honey mixture after heating at 100°C. Two new degradation products, namely 5-O-mycaminosyltylonolide (OMT) and lactenocin, were tentatively identified in water and spiked honey after heating at 100°C. The results of the present study reinforce the conclusion that relying only on the water model or spiked food matrix is not sufficient to understand the thermal degradation of antibiotics in food matrices. Finally, a semi-quantification of tylosin B with a relative error of 20% in an incurred honey sample was possible using the response factor of tylosin A, its parent compound. The results of this study prove that a semi-quantification using the parent compound to quantify its degradation compound can provide satisfactory results, but this will be analyte-dependent.