PMID: 11339274May 8, 2001Paper

Validation of an analytical procedure for the determination of the fluoroquinolone ofloxacin in chicken tissues

Journal of Chromatography. B, Biomedical Sciences and Applications
C MaraschielloJ Vilageliu

Abstract

A novel analytical procedure was developed for the determination of the fluoroquinolone ofloxacin in chicken kidney, liver, muscle and fat plus skin tissues. The procedure involved a preliminary extraction with 0.15 M HCl followed by solid-phase extraction clean-up. The purification step was performed using a polymeric sorbent coated cartridge. Ofloxacin was analyzed by reversed-phase HPLC using UV detection at 295 nm. The mobile phase used was water-acetonitrile-triethylamine (83:14:0.45, v/v, pH 2.30). The use of triethylamine and the acidic pH modulated the retention of ofloxacin and avoided chemical tailing. The amine modifier and acetonitrile content of the mobile phase were optimized to provide the best selectivity. A flow-rate of 1 ml/min was used and ofloxacin eluted at approximately 5.1 min. HPLC analysis of the tissue samples was performed in 12 min. The procedure was validated according to the International Conference on Harmonisation guidelines across the concentration ranges (100 microg/kg-1.7 mg/kg for kidney and liver tissues and 50 microg/kg-1.0 mg/kg for muscle and fat plus skin tissues). The linearity, the intra- and inter-day accuracies and precisions were determined. The limits of quantification were 50 micr...Continue Reading

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Citations

Oct 18, 2002·Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences·Marilyn J Schneider, Dan J Donoghue
Feb 11, 2015·Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences·Huili WangXuedong Wang
Jan 25, 2012·Journal of Agricultural and Food Chemistry·Huifang LiJian Shang
Sep 1, 2005·Luminescence : the Journal of Biological and Chemical Luminescence·Xianhua ZhangHuichun Zhao
Jan 14, 2011·Journal of Agricultural and Food Chemistry·Guoying Chen, Yue Du

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