Update: 30 September, 2023
This article introduces a liquid chromatography-atmospheric pressure photoionization-mass spectrometry method (LC-APPI-MS) for the determination of chloramphenicol antibiotics in fish meat. The method involves extraction of the samples with ethyl acetate, followed by liquid-liquid distribution with acetonitrile and n-hexane for cleanup. Recoveries of chloramphenicol from young yellowtail meat and flatfish meat spiked at 0.1-2 ng/g were 89.3%-102.5% and 87.4%-94.8%, respectively. The limit of detection (signal-to-noise = 3) of the young yellowtail meat and the flatfish meat were 0.27 and 0.10 ng/g.
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Publication date: 12 June, 2012
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