title: [Determination of zeranol in meat (author's transl)].
abstract: A qualitative and quantitative method for the determination of zeranol in meat and liver is described. The analysis procedure includes methanol extraction, enzymatic hydrolysis of possibly existing conjugates, and liquid-liquid partition, followed by two-dimensional thin layer chromatography. Zeranol is selectively made visible as a red-violet spot with Fast Blue B salt. The  detection limit in meat is found to be 10 ppb. For the quantitative determination zeranol is eluted from the TLC plates and reacted with Fast Blue B salt. A quantitative determination can be performed with a concentration of 0.4 ppm. The application of this method demonstrated the presence of zeranol in 2 out of 18 commercially obtained samples.
mesh_terms: D055598:Chemical Phenomena; D002621:Chemistry; D002855:Chromatography, Thin Layer; D008460:Meat / Q000032:analysis*; D008722:Methods; D012118:Resorcinols / Q000032:analysis*; D015029:Zeranol / Q000032:analysis*
chemical_list: D012118:Resorcinols; D015029:Zeranol
vernacular_title: Eine chemische Bestimmungsmethode für Zeranol im Fleisch