Determination and confirmation of chloramphenicol residues in swine muscle and liver

被引：52

作者：

Li, TL ^{[1
]}

Chung-Wang, YJ ^{[1
]}

Shih, YC ^{[1
]}

机构：

[1] Natl Labs Foods & Drugs, Div Food Microbiol, Taipei 115, Taiwan

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 01期

关键词：

chloramphenicol; swine muscle; swine liver; HPLC;

D O I：

10.1111/j.1365-2621.2002.tb11352.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Average high-performance liquid chromatography (HPLC) recoveries of chloramphenicol (CAP) in swine muscle and liver ranged from 91.3 to 94.2% and 93.1 to 103.7%, respectively, with coefficients of variation ranging from 1.4 to 4.3% and 1.1 to 11.2% for each tissue sample. The method described was repeatable and reproducible in swine muscle and liver, with a limit of quantification of 15 ng/mL and a limit of detection estimated at 5 ng/mL. The limit of identification of CAP was 25 ng/mL, 5 ng/mL, and 20 ng/mL for HPLC/PDA, GC/MS selected ion monitoring (SIM), and LC/MS analysis, respectively.

引用

页码：21 / 28

页数：8