High Performance Liquid Chromatographic Determination of Cyromazine and Its Derivative Melamine in Poultry Meats and Eggs
SHIN-SHOU CHOU1, DENG-FWU HWANG2* AND HUI-FANG LEE1,2
1. Bureau of Food and Drug Analysis, Department of Health, Executive Yuan, 161-2 Kunyang St., Nangang District, Taipei City 115, Taiwan (R.O.C.)
2. Department of Food Science, National Taiwan Ocean University, 2 Beining Rd., Jhongjheng District, Keelung City 202, Taiwan (R.O.C.)
Bureau of Food and Drug Analysis, Department of Health, Executive Yuan, 161-2 Kunyang St., Nangang District, Taipei City 115, Taiwan (R.O.C.)Bureau of Food and Drug Analysis, Department of Health, Executive Yuan, 161-2 Kunyang St., Nangang District, Taipei City 115, Taiwan (R.O.C.)Bureau of Food and Drug Analysis, Department of Health, Executive Yuan, 161-2 Kunyang St., Nangang District, Taipei City 115, Taiwan (R.O.C.)
(Received: March 4, 2002; Accepted: July 22, 2003)
ABSTRACT
A high performance liquid chromatography (HPLC) with NH2 column and 75% acetonitrile eluate to determine the insecticide cyromazine residues in poultry meats and eggs was developed. Samples were treated with NaOH, extracted with acetonitrile containing 20% concentrated NH4OH, and cleaned up through C18 Sep-Pak cartridge. The peaks of cyromazine and its metabolite melamine were successfully separated within 12 min and cleanly differentiated from interfering peaks of the samples. The detection limit of both compounds was 0.02 ppm. Recoveries of cyromazine and melamine ranged from 92.8-97.3% and 91.0-96.1% at fortified levels of 0.2-0.7 ppm, respectively. Each reaction coefficient of linear standard curve of cyromazine and melamine was better than 0.999. Using this HPLC determination, only one beef sample from 46 tested samples was detected to contain 0.04 ppm cyromazine. This was further confirmed by gas chromatography-mass spectroscopy.
Key words: cyromazine, melamine, insecticide, poultry meats