title: Determination of thiabendazole residues in meat by HPLC using ultraviolet and fluorometric detection.
abstract: An HPLC method is described for the residue analysis of thiabendazole in meat. The recovery varies from 62 to 75%. Thiabendazole is extracted from the tissue using 3 mol HCl, eluted from the Extrelut-20 column with dichloromethane and then injected onto a C18 column. The optimum conditions for detection are described using ultraviolet and fluorescence spectroscopy. The sensitivity is such that thiabendazole can be determined at a level of 5 micrograms/kg meat. The absolute detection limit with fluorometry is 100 pg.
authors.affiliation: Ministère de la Santé Publique et de l'Environnement, Bruxelles, Belgium.
authors.forename: B
authors.initials: B
authors.lastname: Wyhowski de Bukanski
authors.forename: J M
authors.initials: JM
authors.lastname: Degroodt
authors.forename: H
authors.initials: H
authors.lastname: Beernaert
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D004350:Drug Residues / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification; D005470:Fluorometry; D008460:Meat / Q000032:analysis*; D015394:Molecular Structure; D013056:Spectrophotometry, Ultraviolet; D013827:Thiabendazole / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification
chemical_list: D013827:Thiabendazole