Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Online ISSN : 1882-1006
Print ISSN : 0015-6426
ISSN-L : 0015-6426
Originals
Rapid Determination of Residues of 4 Tetracyclines in Meat by a Microbiological Screening, HPLC and LC/MS/MS
Maki KANDATomoko KUSANOTaka OSANAIKeiko USHIYAMAKazue TAKEBAMiho SAKAMOTOHiroshi HAYASHIKyoko IGUSAAkihiro IBEToshihiro NAGAYAMA
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2008 Volume 49 Issue 1 Pages 37-44

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Abstract
A rapid and precise determination residues of 4 tetracyclines (TCs) (oxytetracycline (OTC), tetracycline (TC), chlortetracycline (CTC) and doxycycline (DOXY)) in meat was developed by employing three analyses; a microbiological screening, HPLC and LC/MS/MS. TCs were extracted with pH 4.0 McIlvaine buffer containing 0.01 mol/L EDTA from a meat sample, and then purified using a mixed mode, reversed-phase and cation-exchange cartridge. The mean recoveries (n=5) of 0.2 μg/g OTC, TC and CTC, 0.05 μg/g DOXY spiked in meat samples were 76.6-99.0% (C.V. 1.6-5.4%). In 13 meat samples in which the microbiological screening indicated the presence of TCs, CTC (9 samples) and DOXY (4 samples) were identified with HPLC and LC/MS/MS.
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© 2008 Japanese Society for Food Hygiene and Safety
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