FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 275-278.doi: 10.7506/spkx1002-6630-201010060

• Analysis & Detection • Previous Articles     Next Articles

HPLC Determination of Nicarbazin Residue in Chicken Tissues

XIE Shou-xin1,LIN Hai-dan2,YAO Yang-xun2,SHAO Lin-zhi2,WU Ying-xuan2   

  1. 1. Guangzhou Entry-Exit Inspection and Quarantine Bureau, Guangzhou 510623, China;
    2. Food Testing Laboratory, Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China
  • Received:2009-09-03 Revised:2010-01-05 Online:2010-05-15 Published:2010-12-29
  • Contact: LIN Hai-dan


A high performance liquid chromatographic (HPLC) assay with UV detection of 4,4'- dinitrocarbanilide (DNC), the marker residue for nicarbazin, was developed for the determination of nicarbazin residue in chicken tissues. Samples were extracted with a 50% aqueous potassium hydroxide solution containing acetonitrile, and the resulting extract was then treated with n-hexane for the removal of lipids prior to HPLC analysis using a mobile phase composed of a mixture of acetonitrile and an 1% aqueous acetic acid solution at a flow rate of 1.0 mL/min with UV detection at the 350-nm wavelength. Average recoveries of 10 replicates for DNC in chicken meat, liver and eggs spiked at 3 levels (0.05, 0.20 mg/kg and 0.50 mg/kg) were within the range of 93.6%-102.0%, with a RSD ranging from 2.8% to 10.4%. The method detection limit was 0.05 mg/kg. This method, thanks its simplicity and high accuracy, is most suitable for the determination of nicrabazin residue 4,4'- dinitrocarbanilide in chicken tissues.

Key words: chicken tissues, nicarbazin residue, 4,4'- dinitrocarbanilide, high performance liquid chromatography (HPLC)

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