title: Improvement of chemical analysis of antibiotics. XVII. Application of an amino cartridge to the determination of residual sulphonamide antibacterials in meat, fish and egg.
abstract: A simple, rapid and reliable method for the determination of residual sulphonamide antibacterials (SAs) (sulphathiazole, sulphisozole, sulphamethoxazole, sulphadiazine, sulphamerazine, sulphadimidine, sulphamonomethoxine, sulphadimethoxine, sulphamethoxypyridazine and sulphaquinoxaline) in meat, fish and egg was developed using a combination of high-performance liquid chromatography (HPLC) and clean-up with an amino-type prepacked cartridge. SAs were extracted with ethyl acetate and applied to a Baker 10 amino cartridge. After elution from the cartridge, SAs were determined by HPLC. The recoveries at the level of 0.5 ppm were 73.7-99.1% and the detection limits were 0.05 ppm. The analysis time per sample was about 45 min.
authors.affiliation: Aichi Prefectural Institute of Public Health, Nagoya, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Ikai
authors.forename: H
authors.initials: H
authors.lastname: Oka
authors.forename: N
authors.initials: N
authors.lastname: Kawamura
authors.forename: J
authors.initials: J
authors.lastname: Hayakawa
authors.forename: M
authors.initials: M
authors.lastname: Yamada
authors.forename: K
authors.initials: K
authors.lastname: Harada
authors.forename: M
authors.initials: M
authors.lastname: Suzuki
authors.forename: H
authors.initials: H
authors.lastname: Nakazawa
mesh_terms: D000900:Anti-Bacterial Agents / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D004531:Eggs / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet
chemical_list: D000900:Anti-Bacterial Agents