| Determination of tylosin in edible meats by high-performance liquid chromatography |
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Gon-sup Kim, Sun-hye Shin, Jong-su Kim, Do-kyung Ra |
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College of Veterinary Medicine and Institute of Animal Science, Gyeongsang National University |
| HPLC를 이용한 식육내 타이로신의 잔류분석법 |
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김곤섭, 신선혜, 김종수, 라도경 |
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경상대학교 수의과대학 (동물의학연구소) |
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| Abstract |
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A simple and rapid analytical method for the determination of tylosin in chicken, pork and muscle was established by High-Performance Liquid Chromatography(HPLC). Chicken, pork and beef muscle(5 g) were fortified by adding the $0.2{mu}g/ml$ of standard tylosin and the drug was extracted from meats with 70% acetonitrile(ACN) and followed by liquid-liquid partition for clean-up procedure. Then $20{mu}l$ portion of ACN elution was directly analyzed by HPLC with spectra 100 variable wavelength detector, and unfortified blank control were treated similarly. The average recovery rate of tylosin added to chicken, pork and beef muscle were $83{pm}2.3$, $96{pm}3.3$ and $92{pm}1.6$(%) at the level 0.2 ppm, respectively. No tylosin residues in marketing meats. These results suggested that HPLC methodology could be acceptable for the extraction, determination and screening of tylosin residues in edible meats. |
| Key Words:
tylosin, muscle, HPLC, 70% ACN |
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