A Study for Amoxicillin Residue Detection Technique

• Main Author: 蔡岳智
• Other Authors: 王渭賢
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/99523975317106931406

碩士 === 國立中興大學 === 獸醫學系 === 92 === The aim of this investigation is to develop a simple, rapid, and reliable high-performance liquid chromatography (HPLC) method for the determination of the amoxicillin residues in chicken, pork, beef, fish, and milk, respectively. The samples were extracted with 10 mM potassium phosphate buffer pH4.5, followed by trichloracetic acid (TCA) precipitation of proteins and solid-phase extraction column (SPE column, C18). The recoveries of the amoxicillin form chicken, pork, beef, fish meat, and milk were about 70%-80%. The cofficient of variation value (CV) is not over 6.25%. The HPLC separation was carried out on a C18 column (Cosmosil 5C18-MS column; 150 mm ×4.6 mm I.D.) with 5 mM potassium phosphate buffer pH6.5-methanol (90:10) as the mobile phase at a flow rate of 0.8 mL/min. The chemical was detected by UV detection which wavelength set at 210 nm. The retentsion time and the limit of detection of the developed method was 7min and 5 ppb (s/n≧3), respectively. The 45 samples from chicken, pork, beef, fish meat, and milk from different markets located in Taiwan area were surveyed by random for the residue of amoxicillin by the developed method. The results of the residue of amoxicillin in chicken, pork, beef, fish meat, and milk samples were below 5 ppb.