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Research Article | Open Access | Just Accepted

Identification of Eight in vivo Metabolites of Mequindox in Scophthalmus maximus by using UHPLC-MS/MS

Xin MaoaYifang HongaXinru LiaHaoxian AnaShuang Zhoub( )Huihui Liuc( )Bin QiudYanli Youa( )

a Department of Marine Product Quality and Safety Inspection Key Laboratory, Yantai University, Yantai 264005, P.R.China

b NHC Key Laboratorv of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100017, P.R.China

c Shandong Marine Resource and Environment Research Institute, Laboratory of Restoration for Marine Ecology, Yantai 264006, P.R.China

d Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, P.R.China

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Abstract

Mequindox (MEQ), a member of Quinoxaline 1, 4–di–N–oxides (QdNOs), has been applied in Scophthalmus maximus farming industry. Due to the severe toxic effects of QdNOs, the residue of MEQ and its metabolites in Scophthalmus maximus are food safety risk factors. In this work, metabolism of MEQ in Scophthalmus maximus in vivo was investigated. Eight metabolites were identified to be formed via hydrogenation reduction, desoxygenation, deacetylation, methyl mono–hydroxylation, and their combination reactions. Different from land farm animal with desoxygenation as major metabolic reaction, carbonyl reduction is the major metabolic reaction in Scophthalmus maximus. In addition, M8 (3–methylol–BDMEQ) was first discovered in aquatic organisms with methyl mono–hydroxylation as a novel metabolic reaction, and M7 (Deacetyl–4–DMEQ) was the first metabolite to be detected in an organism undergoing both N→O deoxygenation and deacetylation reactions. This work revealed metabolic reactions of MEQ in Scophthalmus maximus and provided the process to study this metabolism in other marine animals.

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Cite this article:
Mao X, Hong Y, Li X, et al. Identification of Eight in vivo Metabolites of Mequindox in Scophthalmus maximus by using UHPLC-MS/MS. Food Science and Human Wellness, 2025, https://doi.org/10.26599/FSHW.2025.9250667

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Received: 09 October 2024
Revised: 06 November 2024
Accepted: 07 April 2025
Available online: 11 July 2025

© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).