Premium
Residue depletion of ampicillin in eggs
Author(s) -
Zhao M.,
Xie K.Z.,
Guo H.S.,
Li A.H.,
Xie X.,
Zhang G.X.,
Dai G.J.,
Wang J.Y.
Publication year - 2015
Publication title -
journal of veterinary pharmacology and therapeutics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.527
H-Index - 60
eISSN - 1365-2885
pISSN - 0140-7783
DOI - 10.1111/jvp.12211
Subject(s) - residue (chemistry) , ampicillin , chemistry , food science , mathematics , zoology , biology , biochemistry , antibiotics
A residue depletion study of ampicillin ( AMP ) was performed after oral dosing (60.0 mg/kg and 120.0 mg/kg body weight once a day for 5 days) to laying hens, through the use of reversed‐phase high‐performance liquid chromatography with fluorescence detection ( RP ‐ HPLC ‐ FLD ) to achieve detection of ampicillin residue in eggs. Limit of detection was 0.5 ng/g, and limit of quantitation was 1.2 ng/g for ampicillin. Extraction recoveries of ampicillin from samples fortified at 5.0–125.0 ng/g levels ranged from 77.5% to 84.6% in albumen, 77.9% to 87.5% in yolk, and 77.9% to 88.6% in whole egg, with coefficients of variation ≤9.3%. The maximum concentrations of ampicillin in albumen, yolk, and whole egg were detected at 1, 2, and 1 day after the last administration of ampicillin, respectively. Ampicillin was not detectable in albumen at day 9 of withdrawal time, at day 10 and 11 in yolk, and day 9 and 11 in whole egg at each of those 2 dose levels. The theoretical withdrawal time of AMP in whole egg was 6.730 and 7.296 days for 60 and 120 mg/kg oral dosage, respectively. This method also proved to be suitable as a rapid and reliable method for the determination of ampicillin in other poultry eggs.