J. Fekete et al., LIQUID-CHROMATOGRAPHIC DETERMINATION OF THE ANTIBIOTIC FUMAGILLIN IN FISH MEAT SAMPLES, Journal of chromatography, 712(2), 1995, pp. 378-381
Citations number
11
Categorie Soggetti
Chemistry Analytical","Biochemical Research Methods
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.