Liquid chromatographic determination of the antibiotic fumagillin in fish meat samples.
A procedure for the determination of fumagillin, an antibiotic of Aspergillus fumigatus in fish meat samples, using reversed-phase high-performance liquid chromatography is described. Liquid chromatography was performed on an octadecylsilane column using acetonitrile-water-phosphoric acid solution as mobile phase, with detection at 350 nm. Two different types of sample preparation were developed, clean-up and enrichment, and the limits of quantification were 100 ng/g and 5 ng/g, respectively, in fish meat. The recovery was 75 +/- 3% in the concentration range 100-500 ng/g. To introduce the methodology and demonstrate its usefulness, a practical experiment was performed. Trouts fed with fumagillin were examined for elimination of fumagillin. After 24 h, the concentration was shown to decrease to below 100 ng/g.
Fekete
J
J
Institute of General and Analytical Chemistry, Technical University of Budapest, Hungary.
Romvári
Z
Z
Szepesi
I
I
Morovján
G
G
D000818:Animals; D000900:Anti-Bacterial Agents / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003510:Cyclohexanes; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005399:Fishes; D005504:Food Analysis; D015203:Reproducibility of Results; D012717:Sesquiterpenes; D013056:Spectrophotometry, Ultraviolet
D000900:Anti-Bacterial Agents; D003510:Cyclohexanes; D005231:Fatty Acids, Unsaturated; D012717:Sesquiterpenes; C026211:fumagillin