Determination of Tiamulin Residue in Pork and Chicken by Solid Phase Extraction and HPLC
HWI-CHANG CHEN1, SHOU-HSUN CHENG1, Yung-Hsiang Tsai2* and Deng-Fwu Hwang3
1. Southern Region Laboratory, Bureau of Food and Drug Analysis, Department of Health, Executive Yuan, Taiwan, R.O.C.
2. Department of Food Science and Technology, Tajen University, 20 Wei-Shin Rd., Yan-Puu Township, Pingtung County 907, Taiwan, R.O.C.
3. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C.
(Received: July 29, 2005; Accepted: November 16, 2005)
Abstract
A high performance liquid chromatography (HPLC) was developed for determining tiamulin residue in chicken and pork. Samples were extracted with acetonitrile, purified by liquid partition separation, and extracted with n-hexane at last. The n-hexane extract was concentrated and eluted through a Bond Elut C18 cartridge for HPLC analysis. The HPLC system was performed on a Lichrospher 100 RP-18 column (5 μm, 4.6 mm I.D. × 250 mm) using a mixture of 80% acetonitrile and 1% ammonia carbonate (90:10, v/v) as mobile phase, and detecting wavelength was set at 210 nm with an UV-Vis detector. The calibration curve (R2 = 0.9995) of tiamulin was highly linear at concentrations of 0.5~8.0 ppm, while the detection limit was 0.025 ppm. Recoveries of tiamulin spiked in chicken and pork samples ranged from 84.3~97.0% and 87.9~105.9%, respectively. Each 10 chicken and pork samples sold in retail markets were tested to detect tiamulin, while none of these samples contained tiamulin.
Key words: tiamulin, veterinary drug, high performance liquid chromatography (HPLC), pork, chicken