E. Brandsteterova et al., SPE AND MSPD AS PRE-SEPARATION TECHNIQUES FOR HPLC OF TETRACYCLINES IN MEAT, MILK AND CHEESE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(4), 1997, pp. 311-315
Solid phase extraction (SPE) and Matrix solid phase dispersion (MSPD)
have been tested as pre-separation procedures for high-performance liq
uid chromatography (HPLC) determination of tetracycline antibiotics in
milk, meat and cheese. The extraction recoveries ranged from 48% to 8
6% for SPE and from 89% to 93% for MSPD at concentration levels of the
maximal residual limits (MRL) recommended by the European Union to be
100 ng/g for the tetracyclines oxytetracycline (OTC), tetracycline (T
C) and chlortetracycline (CTC). The detection limits were 15-22 ng/g f
or SPE and 30 ng/g for MSPD. Following the relatively simple SPE proce
dure we used a Lichrosorb RP-18 column and a diode array detector for
HPLC. Results dealing with analysis of tetracyclines HPLC in cheese ar
e published for the first time.