Liquid chromatographic determination of lincomycin in fermentation beers

Determination of lincomycin and tylosin residues in honey by liquid chromatography/tandem mass spectrometry

“…In order to selectively increase the retention of lincomycin, the use of ion‐pairing reagents was investigated. Ion‐pairing reversed‐phase HPLC separations have previously been applied by other groups for the determination of lincomycin in fermentation beers,22 pharmaceutical formulations,23, 24 and salmon tissues 25. All of these reported applications employed alkylsulfonate salts which due to their involatility are not generally recommended for use with LC/MS.…”

Preparation of core–shell molecular imprinting polymer for lincomycin A and its application in chromatographic column

“…In the process of production of lincomycin, there are several analogues such as lincomycin A, B, C and D. Lincomycin A is the main interesting product, while the others are impurities. Lincomycin C is very little and has the same pharmacological effects with lincomycin A. Lincomycin B is the typical impurity component with lower activity and higher toxicity than lincomycin A [3,4]. Thus its content in the product must be strictly restricted.…”

HPLC determination of lincomycin in premixes and feedstuffs with solid-phase extraction on HLB OASIS and LC–MS/MS confirmation

“…Lincomycin has only a weak UV absorbance in the low wavelength range (210 nm), and with a few exceptions [17][18][19], HPLC with photometric detection does not allow the sensitive determination of lincomycin in complicated matrix. Determination of lincomycin in fermentation beers using ion-pair reversed-phase LC on octylsilica gel with UV detection at 214 nm was reported too [20]. Sulfur-containing antibiotics that do not contain fully oxidized sulfur can be detected electrochemically.…”