액체크로마토그라피에 의한 쇠고기, 돼지고기 및 닭고기중 클로람페니콜 殘留量 分析에 關한 硏究

A study on the determination of chloramphenicol residues in beef, pork and chicken by high performance liquid chromatography

A method for the determination of chloramphenicol in beef, pork and chicken by high performance liquid chromatograpy was presented. The chloramphenicol in the spiked sample was extracted with ethylacetate, evaporated under the stream of N₂. After the residue was mixed with chloroform-hexane and distilled water, after standing for 5 to 10 minutes, the top layer of the solution was used for the injection into HPLC. The results were as follows : 1. The calibration curve of chloramphenicol showed constantly linear(r=0.9992) in the range of 25-100ng/ml. 2. The average of recovery rate of chloramphenicol from the spiked beef, pork and chicken sample was 76.76-97.63%, 81.78-84.55 and 84.54-87.64, respectively. 3. The coefficients of variation were 0.91-10.76%. 4. The lowest detectable level of chloramphenicol in this study was 2ppb.