A Procedure for the Control of the Residual Chloramphenicol (Laevomycetin) in Food Products of Animal Origin
- Authors: Polyanskikh E.I.1, Polonevich A.G.1, Belysheva L.L.1, Rakhman’ko E.M.2, Leshchev S.M.2
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Affiliations:
- Scientific and Practical Center of Hygiene
- Department of Chemistry, Belarusian State University
- Issue: Vol 74, No 6 (2019)
- Pages: 601-608
- Section: Articles
- URL: https://journals.rcsi.science/1061-9348/article/view/183237
- DOI: https://doi.org/10.1134/S1061934819060108
- ID: 183237
Cite item
Abstract
A standardized procedure is developed for the determination of chloramphenicol in food products of animal origin of different groups using HPLC with tandem mass spectrometric detection with a limit of detection of 0.2 µg/kg. The extraction of chloramphenicol from aqueous solutions with organic solvents was studied. Optimized procedures for the extraction of chloramphenicol, purification of the extracts, and preconcentration of the analyte and the use of the deuterated form of chloramphenicol ensure quantitative determination using an external calibration method with an internal standard with the maximum expanded uncertainty of the results 18.4%.
About the authors
E. I. Polyanskikh
Scientific and Practical Center of Hygiene
Email: gannapalanevich@gmail.com
Belarus, Minsk, 220012
A. G. Polonevich
Scientific and Practical Center of Hygiene
Author for correspondence.
Email: gannapalanevich@gmail.com
Belarus, Minsk, 220012
L. L. Belysheva
Scientific and Practical Center of Hygiene
Email: gannapalanevich@gmail.com
Belarus, Minsk, 220012
E. M. Rakhman’ko
Department of Chemistry, Belarusian State University
Email: gannapalanevich@gmail.com
Belarus, Minsk, 220030
S. M. Leshchev
Department of Chemistry, Belarusian State University
Email: gannapalanevich@gmail.com
Belarus, Minsk, 220030
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