Determination of oxolinic acid, danofloxacin, ciprofloxacin, and enrofloxacin in porcine and bovine meat by micellar liquid chromatography with fluorescence detection

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• 作者：David Terrado-Campos ; Khaled Tayeb-Cherif ; Juan Peris-Vicente ; ^{vicentej@uji.es} ; Samuel Carda-Broch ; Josep Esteve-Romero
• 关键词：Flesh ; Food safety ; Micellar ; Quinolones ; Validation
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1277-1284
• 全文大小：526 K
• 卷排序：221

文摘

We quantify four antibiotics in porcine and bovine meat. The sample pretreatment was a simple extraction in a micellar solution. Micellar liquid chromatography – fluorescence detection was used. The method was practical, easy-to-handle, inexpensive, and ecofriendly. It was validated by the guidelines of the EU Commission Decision 2002/657/EC.