Abstract
A method for detecting residual bacitracin (BC) in pork and chicken by high performance liquid chromatography (HPLC) was developed. Fluorescence of BC was used for this detection. BC was extracted from samples with 33% pyridine solution, and the extracted solution was deproteinized with methanol. The deproteinized solution was evaporated to 3 ml, and then injected into an Inertsil ODS-2 (6mm I. D.×125 mm) HPLC column. BC was separated with a solution containing 40% methanol as a mobile phase and measured with a fluorescence detector (EX 270 nm, EM 350 nm). The recoveries of BC added to pork and chicken at 0.5u/g were 84% and 81%, respectively. The limit of detection was 0.0375u/ml.
This method is applicable to monitoring of residual BC in pork and chicken inspection.
