Establishment of a method to detect sulfonamide residues in chicken meat and eggs by high-performance liquid chromatography

Food Control ◽  
2017 ◽  
Vol 72 ◽  
pp. 276-282 ◽  
Author(s):  
J.M.K.J.K. Premarathne ◽  
D.A. Satharasinghe ◽  
A.R.C. Gunasena ◽  
D.M.S. Munasinghe ◽  
P. Abeynayake
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Chicken Meat ◽  
Sulfonamide Residues ◽  
Meat And Eggs

scholarly journals Analysis of Amoxicillin and Tetracycline Residues in Chicken Meat Using High Performance Liquid Chromatography-Mass Spectrometry

2018 ◽  
Vol 1 (2) ◽  
pp. 14-20
Author(s):  
Mustika Furi ◽  
Siti Morin Sinaga ◽  
Effendy De Lux Putra
Keyword(s):  
Mass Spectrometry ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Acid Solution ◽  
Formic Acid ◽  
High Performance ◽  
Chicken Meat ◽  
Antibiotic Residues ◽  
Liquid Chromatography Mass Spectrometry ◽  
Formic Acid Solution

Antibiotics are commonly used as food additives in broiler farms and their use tends to be excessive regardless and incorrect that can leave some antibiotic residues in chicken meat. The aimed of this study was to analyze on  antibiotic residues level amoxicillin and tetracycline in chicken meat sold in Medan. The antibiotic residues analysis was conducted by extracting the antibiotic from chicken meat with water and acetonitrile (2:8, v/v) and detected by high performance liquid chromatography-mass spectrometry detector using C-18 column (4.6 mm i.d., length 30 mm, particle size 1.8 µm) at 35 oC, with the mobile phases,  0.1 % formic acid solution in water and 0.1 % formic acid solution in methanol with gradient elution technique at a flow rate of  0.5 ml/minute. The result exhibited that the chicken meat that were collected from five  markets  in Medan apparently contained antibiotic residues  tetracycline . The level of  tetracyclin residue in chicken meat was  0.1157-1.4436 µg/g, which exceed the maximum level  for tetracyclin residue allowed in foodstuffs of animal origin which is 0.1 ug/g.   Keywords: residue, antibiotic, amoxicillin, tetracycline, chicken meat

scholarly journals Determination of Butylated Hydroxytoluene in Food Samples by High-Performance Liquid Chromatography with Ultraviolet Detection and Gas Chromatography/Mass Spectrometry

2007 ◽  
Vol 90 (1) ◽  
pp. 277-283 ◽  
Author(s):  
Ana Sanches-Silva ◽  
José M Cruz ◽  
Raquel Sendón-Garcĺa ◽  
Perfecto Paseiro-Losada
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Hplc Method ◽  
Chicken Meat ◽  
Butylated Hydroxytoluene ◽  
Gas Chromatography Mass Spectrometry ◽  
Gouda Cheese

Abstract A reversed-phase high-performance liquid chromatography (RP-HPLC) method was developed and compared with a gas chromatography/mass spectrometry (GC/MS) method for determining butylated hydroxytoluene (BHT) in foodstuffs as a result of migration from plastic packaging. Similar extraction procedures were used in both methods. BHT was quantitated using an external standard in the HPLC method and an internal standard in the GC/MS method. Both methods presented good linearity (r2 ≥ 0.9917) and low detection limits. Recoveries obtained with the HPLC method (chicken meat, 95.8%, and Gouda cheese, 83.9%) were better than with the GC/MS method (chicken meat, 85.6%, and Gouda cheese, 71.3%).

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