Modified Simultaneous Determination of Six Residual Penicillins Including Ampicillinin in Edible Animal Tissue Using Fluorescence HPLC

Abstract

A new pre-column labeled fluorescence HPLC was developed for simultaneous determination of six residualpenicillins (PCs: benzylpenicillin, oxacillin, cloxacillin, dicloxacillin, nafcillin and ampicillin) in muscle andkidney tissue in cattle and pigs. The modifications include pH and composition of the mobile phase for extendingthe retention time of ampicillin on HPLC, and the introduction of tCl8 solid-phase extraction cartridges.The recovery of ampicillin, benzylpenicillin, oxacillin, cloxacillin, dicloxacillin and nafcillin from edible animaltissue spiked at a level of 0.05, μg/g and at 0.20, μg/g and was in the ranges (%) of 80-98, 71-75, 65-71, 63-69, 60-63 and 61-66, respectively. The detection limits for benzylpenicillin and other penicillins were 5ng/g andl0ng/g, respectively in tissues. The method is considered to have application for every meat inspection office.Key words: Ampicillin, Benzylpenicillin, Edible animal tissue, Fluorescene derivatization, HPLC.