METHOD FOR BACITRACIN DETERMINATION IN MEAT AND MEAT PRODUCTS USING HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY

摘要

FIELD: chemistry.;SUBSTANCE: invention relates to analytical chemistry and represents a method for determining bacitracin in meat and meat products using high-performance liquid chromatography, involving sampling, extraction, centrifuging, filtering, adding the dissolved residue to a chromatograph using an eluent, processing analysis results, characterized by that a sample is taken of tissues or organs of animals weighing 5 g, extraction is carried out 5 ml of 1.5 mM aqueous solution of Trilon B and 5 ml of 1 % solution of trichloracetic acid for 15 minutes, solution is stirred for 20 minutes, centrifuged for 15 minutes, filtered, after filtration, the extract is purified by solid-phase extraction (SPE) on an Oasis HLB cartridge 3 cm³×60 mg, which is preliminarily before use is condensed with 3 ml of methanol and 3 ml of aqueous solution of trichloroacetic acid pH=4.0, obtained extract is passed at rate of 1 ml/min through the cartridge, then dried in a vacuum at pressure of 20 mm Hg and washed with 5 ml of bidistilled water, eluted with 2.5 ml of methanol 2 times, obtained eluate is evaporated under weak nitrogen flow at temperature of +25 °C up to 1 ml, obtained residue is dissolved in 4 ml of solution of mixture – 0.05M potassium mono-substituted, acetonitrile and methanol, taken in ratio of 40:15:45, respectively, and the chromatograph used is Agilent 1260 Infinity chromatograph with an ultraviolet detector and Reprosil ODS-AC 18 (250×4 mm) with particle size of 5 mcm.;EFFECT: method widens the range of use, simplifies the analysis process, shortens the analysis time while maintaining high sensitivity.;1 cl, 1 tbl, 2 dwg