LIQUID-CHROMATOGRAPHIC DETERMINATION OF THE ANTIBIOTIC FUMAGILLIN IN FISH MEAT SAMPLES

A procedure for the determination of fumagillin, an antibiotic of Aspe rgillus fumigatus in fish meat samples, using reversed-phase high-perf ormance liquid chromatography is described. Liquid chromatography was performed on an octadecylsilane column using acetonitrile-water-phosph oric acid solution as mobile phase, with detection at 350 nm. Two diff erent types of sample preparation were developed, clean-up and enrichm ent, and the limits of quantification were 100 ng/g and 5 ng/g, respec tively, in fish meat. The recovery was 75+/-3% in the concentration ra nge 100-500 ng/g. To introduce the methodology and demonstrate its use fulness, a practical experiment was performed. Trouts fed with fumagil lin were examined for elimination of fumagillin. After 24 h, the conce ntration was shown to decrease to below 100 ng/g.