A Procedure for the Control of the Residual Chloramphenicol (Laevomycetin) in Food Products of Animal Origin

详细

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%.