Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 1277-1284Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.11.029
Keywords
Flesh; Food safety; Micellar; Quinolones; Validation
Funding
- del Pla de Promocio de la Investigacio de la Universitat Jaume I (Spain) [P1.1B2012-36]
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A method was developed for the determination of oxolinic acid, danofloxacin, ciprofloxacin and enrofloxacin by micellar liquid chromatography - fluorescence detection in commercial porcine and bovine meat. The samples were ultrasonicated in a micellar solution, free of organic solvent, to extract the analytes, and the supernatant was directly injected. The quinolones were resolved in <22 min using a mobile phase of 0.05 M SDS - 7.5% 1-propanol - 0.5% triethylamine buffered at pH 3, running through a C18 column at 1 mL/min using isocratic mode. The method was validated by the in terms of: selectivity, calibration range (0.01-0.05 to 0.5 mg/kg), linearity (r(2) > 0.9998), trueness (89.3-105.1%), precision (<8.3%), decision limit (<12% over the maximum residue limit), detection capability (<21% over the maximum residue limit), ruggedness (<5.6%) and stability. The procedure was rapid, eco-friendly, safe and easy-to-handle. (C) 2016 Elsevier Ltd. All rights reserved.
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