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Chemical classification of antibiotics in meat by the disc method and by thin layer chromatography bioautography

Chemical classification of antibiotics in meat by the disc method and by thin layer chromatography bioautography

Journal of the Food Hygienic Society of Japan 22(4): 299-306

For the purpose of chemical classification of the residual antibiotics in meat, 4 test solutions were prepared. Test solutions A and B were prepared by extraction with water, followed by column chromatography on Amberlite XAD-2 and extraction with chloroform:ethyl acetate (2:1). Test solutions C and D were prepared by extraction with 1 N HCl, followed by column chromatography on XAD-2 and column chromatography on activated C. Test solutions A, B C and D were analyzed by the disc method and by TLC-bioautography using Bacillus subtilis ATCC 6633 and Sarcina lutea ATCC 9341 simultaneously. The limits of detection were < 0.0625 ppm for PC [penicillin], ABPC [ampicillin], PC-PR [procaine penicillin] and EM [erythromycin], 0.25 ppm for TC [tetracycline], OTC [oxytetracycline], CTC [chlortetracycline], KT [kitasamycin] and OM [oleandomycin], 1 ppm for KM [kanamycin], SM [streptomycin], DH-SM [dihydrostreptomycin], FM [fradiomycin], TS [tylosin] and CP [chloramphenicol], 4 ppm for HM [hygromycin] and 16 ppm for DM [destomycin] and SP [spiromycin].

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