http://scholars.ntou.edu.tw/handle/123456789/9838
DC Field | Value | Language |
---|---|---|
dc.contributor.author | HWI-CHANG CHEN | en_US |
dc.contributor.author | SHOU-HSUN CHENG | en_US |
dc.contributor.author | Yung-Hsiang Ts | en_US |
dc.contributor.author | Deng-Fwu Hwang | en_US |
dc.date.accessioned | 2020-11-21T02:40:52Z | - |
dc.date.available | 2020-11-21T02:40:52Z | - |
dc.date.issued | 2006-03 | - |
dc.identifier.issn | 1021-9498 | - |
dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/9838 | - |
dc.description.abstract | A high performance liquid chromatography (HPLC) was developed for determining tiamulin residue in chicken and pork. Samples were extracted with acetonitrile, purified by liquid partition separation, and extracted with n-hexane at last. The n-hexane extract was concentrated and eluted through a Bond Elut C18 cartridge for HPLC analysis. The HPLC system was performed on a Lichrospher 100 RP-18 column (5 μm, 4.6 mm I.D. × 250 mm) using a mixture of 80% acetonitrile and 1% ammonia carbonate (90:10, v/v) as mobile phase, and detecting wavelength was set at 210 nm with an UV-Vis detector. The calibration curve (R2 = 0.9995) of tiamulin was highly linear at concentrations of 0.5-8.0 ppm, while the detection limit was 0.025 ppm. Recoveries of tiamulin spiked in chicken and pork samples ranged from 84.3-97.0% and 87.9-105.9%, respectively. Each 10 chicken and pork samples sold in retail markets were tested to detect tiamulin, while none of these samples contained tiamulin. | en_US |
dc.language.iso | en | en_US |
dc.relation.ispartof | Journal of Food and Drug Analysis | en_US |
dc.subject | tiamulin | en_US |
dc.subject | veterinary drug | en_US |
dc.subject | high performance liquid chromatography (HPLC) | en_US |
dc.subject | pork | en_US |
dc.subject | chicken | en_US |
dc.title | Determination of tiamulin residue in pork and chicken by solid phase extraction and HPLC | en_US |
dc.type | journal article | en_US |
dc.identifier.doi | 10.38212/2224-6614.2497 | - |
dc.relation.journalvolume | 14 | en_US |
dc.relation.journalissue | 1 | en_US |
dc.relation.pages | 80-83 | en_US |
item.languageiso639-1 | en | - |
item.grantfulltext | none | - |
item.fulltext | no fulltext | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
crisitem.author.dept | College of Life Sciences | - |
crisitem.author.dept | Department of Food Science | - |
crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | College of Life Sciences | - |
Appears in Collections: | 食品科學系 |
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