High-Performance Liquid Chromatographic Determination of Oxytetracycline Residue in Cured Meat Products

Authors : Hamide ŞENYUVA, Tuncel ÖZDEN, Deniz Yurtsever SARICA

Pages : 395-400

View : 12 | Download : 5

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The development of a sensitive automated method for residue control of oxytetracycline insert ignore into journalissuearticles values(OTC); in cured meat insert ignore into journalissuearticles values(soudjouk); is described. The principle steps involve the extraction of OTC from cured meat in the presence of citric acid with nitric acid, methanol and de-ionized water, and then the determination by HPLC. In HPLC, Hypersil BDC C18 column was used and OTC was separated at 24 oC using a mobile phase of H2O insert ignore into journalissuearticles values(pH=2.10 with H2SO4);: ACN insert ignore into journalissuearticles values(85:15, v/v); at a flow rate of 1.5 ml/min. A variable wavelength detector was set at 360 nm. The detection limit of the method was calculated at 8 ng/g and the minimum detectable quantity was found as to be 40 mg/ml. The statistical evaluation demonstrated high absolute recoveries of from 78 to 100% for OTC. The method was also used with 10 different cured meat samples marketed in Turkey, and in 7 of them the OTC residue was found to be higher than the tolerance levels accepted by the EU, FDA and Turkish Ministry of Agriculture.
Keywords : Oxytetracycline, HPLC, soudjouk, cured meat