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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27198

Title: Determination of tiamulin residue in pork and chicken by solid phase extraction and HPLC
Authors: HWI-CHANG CHEN;SHOU-HSUN CHENG;Yung-Hsiang Tsai;Deng-Fwu Hwang
Contributors: NTOU:Department of Food Science
Keywords: tiamulin;veterinary drug;high performance liquid chromatography (HPLC);pork;chicken
Date: 2006
Issue Date: 2011-10-21T02:23:55Z
Publisher: Journal of Food and Drug Analysis
Abstract: Abstract:A high performance liquid chromatography (HPLC) was developed for determining tiamulin residue in chicken and pork. Samples were extracted with acetonitrile, purified by liquid partition separation, and extracted with n-hexane at last. The n-hexane extract was concentrated and eluted through a Bond Elut C18 cartridge for HPLC analysis. The HPLC system was performed on a Lichrospher 100 RP-18 column (5 μm, 4.6 mm I.D. × 250 mm) using a mixture of 80% acetonitrile and 1% ammonia carbonate (90:10, v/v) as mobile phase, and detecting wavelength was set at 210 nm with an UV-Vis detector. The calibration curve (R2 = 0.9995) of tiamulin was highly linear at concentrations of 0.5~8.0 ppm, while the detection limit was 0.025 ppm. Recoveries of tiamulin spiked in chicken and pork samples ranged from 84.3~97.0% and 87.9~105.9%, respectively. Each 10 chicken and pork samples sold in retail markets were tested to detect tiamulin, while none of these samples contained tiamulin.
Relation: 14(1), 80-83
URI: http://ntour.ntou.edu.tw/handle/987654321/27198
Appears in Collections:[食品科學系] 期刊論文

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