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Journal of Analytical Chemistry

, Volume 74, Issue 6, pp 601–608 | Cite as

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

  • E. I. Polyanskikh
  • A. G. PolonevichEmail author
  • L. L. Belysheva
  • E. M. Rakhman’ko
  • S. M. Leshchev
ARTICLES
  • 32 Downloads

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%.

Keywords:

chloramphenicol HPLC mass spectrometric detection HPLC–MS/MS extraction food products of animal origin 

Notes

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Copyright information

© Pleiades Publishing, Ltd. 2019

Authors and Affiliations

  • E. I. Polyanskikh
    • 1
  • A. G. Polonevich
    • 1
    Email author
  • L. L. Belysheva
    • 1
  • E. M. Rakhman’ko
    • 2
  • S. M. Leshchev
    • 2
  1. 1.Scientific and Practical Center of HygieneMinskBelarus
  2. 2.Department of Chemistry, Belarusian State UniversityMinskBelarus

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