雞肉及其內臟中羅苯嘧啶檢驗方法之探討及其殘留量之調查   全文下載

Studies on Analytical Methods of Robenidine Residues in Chicken Meat and Viscera

本研究發展出了一種利用高效液相層析法（High performance liquid chromatography, HPLC）檢測雞肉及其內臟中羅苯嘧啶（robenidine）的檢驗方法。檢體以醋酸乙酯萃取，再以Alumina B SEP PAK 及C 18 SEP PAK 管柱淨化，最後利用高效液相層析儀分析、定量。雞肉、雞肝、雞肫及雞皮脂樣品分別以0.05、0.25 及0.5ppm 的添加量進行回收試驗，結果回收率為80.0～92.3%，變異係數則介於0.5～7.0%之間，最低檢出量為0.025ppm。本研究並利用所發展出來的方法，檢驗市售雞肉、雞肝、雞肫及雞皮脂樣品各25件，結果發現均未檢出羅苯嘧啶殘留。"

A high performance liquid chromatographic (HPLC) method for the determination of robenidine residues in chicken meat and viscera has been developed. Samples were extracted with ethylacetate, cleaned up with Alumina B SEP PAK and C18 SEP PAK cartridges, and finally determined by HPLC. Recovery studies were performed using chicken meat, liver, gizzard and skin samples each fortified with robenidine at 0.05, 0.25 and 0.5 ppm separately. The recovery data were varied form 80.0～92.3%with coefficients of variation which ranged from 0.5～7.0%. The detection limit for the fortified samples was found to be 0.025 ppm. Twenty-five samples of chicken meat, liver, gizzards and skin taken from the market were analyzed. It was found that no robenidine residue was detected in these samples.