Validation of analytical method for tetracyclines antibiotic residues in broiler chicken meat by high performance liquid chromatography.
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Tetracyline (TC), oxytetracycline (OTC), and chlortetracycline (CTC) are antibiotics that have been widely used by poultryman to prevent diseases in dairy broiler chicken. Overuse of these antibiotics may lead to the presence of its residues in animal products including meat. Clinic implication which are caused by the consumption of animal products contains antibiotic residues are allergy, intoxication, and spesific of antibiotic resistance. Tetracyclines residue in broiler chicken meat can be analyzed with high performance liquid chromatography (HPLC) simultaneously with photodiode array detector on wavelength of 355 and 368 nm. The meat was extracted with McIlvaine-EDTA buffer solution and trichloroacetic acid to separate its proteins then purified in SPE C18. Tetracyclines residues was further analyzed with HPLC by using C18 Bondapak column and oxalic acid 0,0025 M-acetonitrile (4:1) with flow rate 1 ml/min. The linearity test presented a correlation coefficient of 0.99969 for OTC, 0.99947 for TC, and 0.99934 for CTC. Recovery was 48-116% according to standard addition method with acceptable limit 80-120%. The limit of detection for OTC, TC, and CTC were 5.28, 5.09, and 10.52 ppb and limit of quantitation for OTC, TC, and CTC were 5.93, 5.3, and 13.52 ppb, respectively. The analysis of broiler chicken meat from Jakarta, Bekasi, and Depok showed the amount of tetracyclines residue were from 5 to 68 ppb. According to the maximum residue limit stipulated by SNI 01-6066-2000 (100 ppb), therefore, these broiler chicken meat samples were relatively safe to be consumed.
- UT - Chemistry