Comparison of Microwave Assisted Extraction with Conventional (Homogenization, Vortexing) for the Determination of Incurred Salinomycin in Chicken Eggs and Tissues

Abstract

Incurred and fortified salinomycin residues were extracted from chicken tissues and eggs by homogenization, vortexing and by microwave assisted extraction. The salinomycin residues were quantitated by liquid chromatography following postcolumn derivatization with either vanillin or 4-dimethylamino-benzaldehyde and detected at 520 or 592 nm, respectively. Comparison of residue data indicated that microwave assisted extraction performed as well as the vortexing technique in extracting salinomycin residues in the tissues of laying chickens that were fed meal containing drugs at various level. In the present study, extracts from homogenizing could not be analyzed directly without clean up. Therefore, microwave assisted extraction appears to be a reliable, reproducible, and economical substitute for routinely used homogenization and vortexing extraction techniques.

Keywords:

• Microwave assisted extraction
• Salinomycin
• Tissues
• Eggs
• Analysis

Acknowledgments

Author acknowledges the support of Pfizer Canada Inc for providing premix Coxistac and analytical grade sodium salinomycin. He also gratefully acknowledges the technical assistance and support of Khaled Abou ElSooud, Louise Croteau, Yang Nam OH, and poultry staff, Greenbelt Farm.