Determination of Olaquindox Marker Residue in Animal Tissues by HPLC

doi:10.7506/spkx1002-6630-201024062

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 289-292.doi: 10.7506/spkx1002-6630-201024062

• Analysis & Detection • Previous Articles Next Articles

Determination of Olaquindox Marker Residue in Animal Tissues by HPLC

ZHANG Xiao-jun1,2，ZHENG Bin3,*，CHEN Xue-chang1，YU Hai-xia4，MEI Guang-ming1

1. Marine Fisheries Research Institute of Zhejiang, Zhoushan 316100, China； 2. College of Food Science and Biotechnology,
Zhejiang Gongshang University, Hangzhou 310035, China ；3. Zhejiang Marine Development Research Institute, Zhoushan
316000, China ；4. Zhoushan Ocean Research Institute, Zhejiang University, Zhoushan 316000, China

Received:2010-04-23 Online:2010-12-25 Published:2010-12-29
Contact: ZHENG Bin E-mail:6369958@163.com

Abstract

Abstract:

A high performance liquid chromatography (HPLC) method was developed to determine olaquindox marker, methyl- 3-quinoxaline-2-carboxylic acid (MQCA) residue in animal tissues. MQCA in muscle tissues were extracted by hydrochloric acid hydrolysis, purified by MAX SPE, and then quantitatively determined by HPLC. The recovery rate of spiked MQCA at the addition range of 4.0－200μg/kg was 82.1%－90.3% with the relative standard deviation (RSD) of less than 7%. The limit of detection (LOD) was 4.0μg/kg.

Key words: high performance liquid chromatography (HPLC), marker residue of olaquindox, methyl-3-quinoxaline-2-carboxylic acid (MQCA)

CLC Number:

TS251.7

ZHANG Xiao-jun1,2，ZHENG Bin3,*，CHEN Xue-chang1，YU Hai-xia4，MEI Guang-ming1. Determination of Olaquindox Marker Residue in Animal Tissues by HPLC[J]. FOOD SCIENCE, 2010, 31(24): 289-292.

[1]	WANG Shuhui, SONG Shasha, CAO Xueli. Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading [J]. FOOD SCIENCE, 2019, 40(8): 180-185.
[2]	ZHANG Zidong, FU Dongmei, ZHANG Weipeng, ZHANG Lin, ZU Yuangang. Simultaneous Determination of Five Phenylpropanoids in Eucommia ulmoides Oliv. from Different Ages and Parts by HPLC [J]. FOOD SCIENCE, 2019, 40(8): 186-191.
[3]	LI Jiaxiu, ZHANG Chunling, LIU Hui, CHEN Dalei, LIU Jiechao, JIAO Zhonggao. Fingerprinting of Organic Acids by High Performance Liquid Chromatography for Authentication of Sweet Cherry Juice [J]. FOOD SCIENCE, 2019, 40(16): 327-334.
[4]	DENG Junlin, ZHU Yongqing, XIA Chen, CHEN Jian, ZHAO Xuzhu, ZHANG Yingjiao, LI Huajia, DENG Haiyun, LI Juan. Phenolic Contents and Antioxidant Activity in Methanol Extracts from Gynostemma pentaphyllum (Thumb.) Makino [J]. FOOD SCIENCE, 2019, 40(14): 265-269.
[5]	XU Mingfang, SHEN Linyan, YANG Yunshu, FU Lijun, SUN Yong, WANG Yangyang, PENG Lu, HUANG Xiaojing, LI Yan. Comparison of HPLC-MS/MS and HPLC for the Synchronous Determination of Ergosterol and VD2 in White Hypsizygus marmoreus [J]. FOOD SCIENCE, 2019, 40(12): 237-244.
[6]	CHENG Lijuan, LIU Guishan, HE Jianguo, YANG Xiaoyu, WAN Guoling, ZHANG Chong, MA Chao. Nondestructive Detection of Sucrose Content of Lingwu Changzao Jujubes by Hyperspectral Imaging [J]. FOOD SCIENCE, 2019, 40(10): 285-291.
[7]	YANG Chunxiang, WANG Yifen, WANG Jing, LI Li, WEN Yihua, YANG Binghao. High Performance Liquid Chromatography Method for Rapid Detection of Carvacrol and Thymol in Active Food Packaging Film [J]. FOOD SCIENCE, 2018, 39(16): 317-320.
[8]	FAN Zirui, HU Jiafei, JIANG Ruini, YANG Xingling, JIN Huoxi. Evaluation of Cysteine Dioxygenase Activity in Marine Organisms by High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2018, 39(12): 174-178.
[9]	YANG Xiaohui, SHI Guangbo, BAI Xiaobin, ZHAO Chenxuan, LI Bosheng. Flavonoid Content and Antibacterial Activity of Xanthoceras sorbifolia Bunge Fruit Drop [J]. FOOD SCIENCE, 2018, 39(10): 53-58.
[10]	ZHANG Wei, ZHANG Yong, YIN Zhenhua, KANG Wenyi. Determination of the Active Ingredients in Cultured Cordyceps militaris by Ultrasound-Assisted Ionic Liquid Microextraction Coupled with Reversed Phase Liquid Chromatography [J]. FOOD SCIENCE, 2017, 38(8): 179-183.
[11]	CHEN Xia, WANG Bo, YE Rong, LI Min, ZHOU Jigen, ZHANG Bo, HAN Shunyu. Optimization of Solvent Induced Phase Transition Extraction of Patulin from Aqueous Matrix by Response Surface Methodology for HPLC Analysis [J]. FOOD SCIENCE, 2017, 38(6): 215-220.
[12]	DUAN Kaili, GAO Mingjing, LIU Yongquan, ZHANG Tingting, CHEN Li, ZHAO Sanzhong, LUO Liping. Phenolic Compounds and Essential Oil Compositions of Artemisia argyi Leaves from Two Growing Areas [J]. FOOD SCIENCE, 2017, 38(4): 204-210.
[13]	LAI Guoyin, LIN Jianzhong, ZENG Qi, LIN Liyi, DING Yinan, ZHANG Zhigang, XU Dunming. Simultaneous Determination of Sodium (or Calcium) Propionate and Sodium Diacetate in Oyster Sauce and Other Similar Seasonings by High Performance Liquid Chromatography Using Kjeldahl Distillation Apparatus [J]. FOOD SCIENCE, 2017, 38(4): 270-274.
[14]	Long Xiaoqin, Tang jie, Zhao Jingfang, Zeng Fankun. Ultrasonic-Assisted Enzymatic Extraction and HPLC Analysis of Flavonoids from Old Leaves of Toona sinensis [J]. FOOD SCIENCE, 2017, 38(22): 256-262.
[15]	LI Guijie, TAN Xiang, WANG Hua, WU Houjiu, Russell Rouseff. Simultaneous Determination of Twelve Compounds of Polymethoxyflavones, Coumarins and Furocoumarins in Citrus Juices by Using HPLC-DAD-FLD [J]. FOOD SCIENCE, 2017, 38(20): 112-118.

Determination of Olaquindox Marker Residue in Animal Tissues by HPLC

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments