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Investigation of monensin residues in chicken and beef by thin layer chromatography and bioautography method


Investigation of monensin residues in chicken and beef by thin layer chromatography and bioautography method



Journal of the Chinese Agricultural Chemical Society 32(5): 497-506



ISSN/ISBN: 0578-1736

Beef and chicken meat samples were homogenized with methanol, extracted with carbon tetrachloride, evaporated and collected with n-hexane, then dried, and dissolved in methanol, applied onto a thin-layer chromatography plate, developed by ethylacetate, and then tested by bioautography, using Bacillus subtilis ATCC 6633 as test organism and incubated at 37 degree C for 16-18 hours. The recovery rate of monensin was 68.1-84.996 for chicken and 66.6-78.4% for beef, respectively. The detection limit was 0.05ppm. In a seven-month survey (Dec. 1990 through Jun. 1991), fifty of each chicken and beef samples were collected from both traditional markets and supermarkets for the detection of monensin residue. The results showed that all were non-detectable.

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Accession: 008912912

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