Determination of Amoxicillin Residues in Animal Tissues by Solid-Phase Extraction and Liquid Chromatography with Fluorescence Detection

Author:

Luo Wenhong1,Ang Catharina Y W2

Affiliation:

1. U.S. Food and Drug Administration, National Center for Toxicological Research, 3900 NCTR Rd, Jefferson, AR 72079-9502; Shantou University Medical College, 12 Raoping Rd, Shantou, Guangdong, 515031, P.R. China

2. U.S. Food and Drug Administration, National Center for Toxicological Research, 3900 NCTR Rd, Jefferson, AR 72079-9502

Abstract

Abstract 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 μg/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%.

Publisher

Oxford University Press (OUP)

Subject

Pharmacology,Agronomy and Crop Science,Environmental Chemistry,Food Science,Analytical Chemistry

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