Chloramphenicol Residues in Food Samples: Their Analysis and Stability During Storage

Abstract

In this study, two methods for the determination of chloramphenicol (CAP) residues in chicken muscle and milk, are proposed. Chromatographic determination was carried out by reversed phase HPLC with a UV photodiode array detector. Confirmation of CAP was performed by comparison of UV spectra. Limit of detection was 0.4 ng g⁻¹ in milk and 2 ng g⁻¹ in muscle samples. The methods were validated and the mean recovery was 78.9% with CV of 9.36% for milk samples, and 86.8% with CV of 7.87% for chicken muscle. Furthermore, the effects of different storage temperatures on the stability of CAP were tested. The results showed a high stability in muscle during refrigeration and freezing storage conditions, but milk freezing produced significant losses of CAP.

Keywords:

• Chloramphenicol
• Residues
• Stability

Acknowledgment

This research was supplied by the Spanish Health Research Foundation 97/0797.