Determination of amoxicillin residues in animal tissues by solid-phase extraction and liquid chromatography with fluorescence detection.
Trace levels of amoxicillin residues were determined in animal tissues by liquid chromatography (LC) with fluorescence detection. An improved solid-phase extraction (SPE) procedure requiring less flammable solvent (diethyl ether) was developed for sample preparation. Muscle samples of beef, pork, chicken, and tilapia were extracted with a phosphate buffer followed by the modified SPE procedure for cleanup and concentration prior to the LC-fluorescence analysis. Average recoveries of fortified amoxicillin at 5, 10, and 20 micrograms/kg ranged from 83.9 to 85.8% in beef, 86.1 to 88.1% in pork, 81.7 to 82.9% in chicken, and 92.5 to 95.4% in tilapia. Relative standard deviations were < 4%.
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U.S. Food and Drug Administration, National Center for Toxicological Research, Jefferson, AR 72079-9502, USA.
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D000658:Amoxicillin / Q000032:analysis*; D000818:Animals; D002417:Cattle; D002645:Chickens; D002853:Chromatography, Liquid / Q000379:methods*; D004350:Drug Residues / Q000032:analysis*; D005506:Food Contamination; D008460:Meat / Q000032:analysis*; D009132:Muscles / Q000737:chemistry; D010406:Penicillins / Q000032:analysis*; D012680:Sensitivity and Specificity; D013050:Spectrometry, Fluorescence; D013552:Swine; D017210:Tilapia
D010406:Penicillins; D000658:Amoxicillin