Simultaneous Determination of Amoxicillin and Ampicillin in Bovine Milk by HPLC with Fluorescence Detection

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• 作者：Wenhong Luo ; Eugene B. Hansen ; Jr. ; Catharina Y. W. Ang ; Joanna Deck ; James P. Freeman ; and Harold C. Thompson ; Jr.
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1997
• 出版时间：April 1997
• 年：1997
• 卷：45
• 期：4
• 页码：1264 - 1268
• 全文大小：122K
• 年卷期：v.45,no.4(April 1997)
• ISSN：1520-5118

文摘

A sensitive liquid chromatographic analytical method using fluorescencedetection was developedfor the simultaneous determination of amoxicillin and ampicillinresidues in raw and processedbovine milk. Aliquots of raw or processed milk (5 mL) were dilutedto 40 mL with 0.01 M KH₂PO₄(pH 4.5) buffer, and the soluble proteins were precipitated with theaddition of sodium tungstateand sulfuric acid followed by centrifugation. The drug residueswere concentrated by passing thesupernatant through a C₁₈ solid phase extraction cartridge.Amoxicillin and ampicillin were elutedfrom the cartridge and reacted with salicylaldehyde to form fluorescentderivatives, which werethen analyzed with liquid chromatography and fluorescence detection.Average recoveries of spikedamoxicillin and ampicillin at 5, 10, and 20 ng/mL were >80%, withcoefficients of variation (CV)<5%. The limit of detection (LOD) and limit of quantitation(LOQ) for amoxicillin were 1.1 and 2.4ng/mL, respectively. The LOD and LOQ for ampicillin were 1.0 and1.7 ng/mL, respectively.Keywords: Amoxicillin; ampicillin; antibiotics; milk; HPLC