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  • Title: Extraction of incurred sulphamethazine in swine tissue by microwave assisted extraction and quantification without clean up by high performance liquid chromatography following derivatization with dimethylaminobenzaldehyde.
    Author: Akhtar MH, Wong M, Crooks SR, Sauve A.
    Journal: Food Addit Contam; 1998 Jul; 15(5):542-9. PubMed ID: 9829038.
    Abstract:
    A rapid and reliable method using microwave energy is described for the extraction of spiked and incurred (freeze-dried and fresh) sulphamethazine residues from swine tissues/organs (muscle, liver and kidney). Incurred tissues were obtained from an abattoir and freeze-dried pig tissue reference materials were produced as part of a reference material study for the Community Bureau of References, European Communities. The extraction was achieved by irradiating the sample in methanol for 25 s in a household microwave oven, commonly referred to as microwave-assisted extraction (MAE). The extracts were analysed without clean-up by high performance liquid chromatography (HPLC) using a C18 column and detected at 450 nm after derivatization with 4-dimethylaminobenzaldehyde (DMABA) in a heated rector at 40 degrees C. The limit of quantitation was 2.5 micrograms kg-1 of wet tissues. A comparison of MAE with an homogenization technique indicated that MAE worked extremely well for freeze-dried samples, while it showed significant variation for wet tissues. No sulphamethazine was detected in retail pork meat and liver samples when analysed by the MAE technique.
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