HPLC determination of trimethoprim in meat and milk with an SPE preseparation procedure

An HPLC method in combination with solid-phase extraction and dual wavelength detection has been developed in order to monitor trimethoprim residues in meat and milk. The extraction recoveries for the maximal residual limit concentration in food (50 ng/g) were 86 +/- 5% for meat and 73 +/- 6% for milk samples, The limits of determination of trimethoprim were 5 ng/g at 229 nm and about 15 ng/g at 280 nm. The method has been developed in response to specific needs of food control laboratories. This publication introduces the assay for milk and meat samples.