High-Performance Liquid Chromatographic Determination of Oxytetracycline Residue in Cured Meat Products

نویسنده

  • Hamide ŞENYUVA
چکیده

The development of a sensitive automated method for residue control of oxytetracycline (OTC) in cured meat (soudjouk) is described. The principle steps involve the extraction of OTC from cured meat in the presence of citric acid with nitric acid, methanol and de-ionized water, and then the determination by HPLC. In HPLC, Hypersil BDC C18 column was used and OTC was separated at 24◦C using a mobile phase of H2O (pH=2.10 with H2SO4): ACN (85:15, v/v) at a flow rate of 1.5 ml/min. A variable wavelength detector was set at 360 nm. The detection limit of the method was calculated at 8 ng/g and

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تاریخ انتشار 2002