Determination of oxytetracycline in raw and cooked channel catfish by capillary electrophoresis

被引：40

作者：

Huang, TS ^{[1
]}

Du, WX ^{[1
]}

Marshall, MR ^{[1
]}

Wei, CI ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 07期

关键词：

oxytetracycline; capillary electrophoresis; catfish; cooking; frying; baking; smoking;

D O I：

10.1021/jf960820o

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Oxytetracycline (OTC) residues exceeding 0.1 ppm tolerance level were detected by capillary electrophoresis (CE) in catfish fillets 18 h after oral feeding with 37.5, 75.0, and 150.0 mg OTC/kg in medicated feed for 10 days. The CE migration time of OTC was 10.9 min using a 24 cm x 25 mu m capillary under 8 kV constant voltage. The mean OTC recovery rates in spiked catfish were 92.9% over the concentrations of 0.1-25 ppm, Cooking procedures (frying, baking, and smoking at 190 degrees C) could only reduce but not completely eliminate OTC residues in catfish fillets.

引用

页码：2602 / 2605

页数：4

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