Schnelle fluorimetrische Bestimmung von Chlortetracyclin in Fleisch und Knochen

Abstract

Antibiotics in biological materials, including tetracyclines, are determined usually be means of microbiological methods. Because of the low specificity and the time consuming procedure of the microbiological assays, we developed a fluorimetric method, which enables us to determine specifically the tetracyclines and to reduce the time for the assay down to 4 hours. Our method is based on the determination of tetracyclines published by Kohn (1961), which we modified for the determination of chlortetracycline in meat and bone. Tetracyclines are fluorescent compounds, whose quantum yields are very much enhanced in most cases by forming a complex with Ca2+ ions and by extracting it into an organic solvent. This transfer into acetic acid ethylester separates the chlortetracycline from interfering substances. The yield of chlortetracycline with the described method was about 80%, the sensitivity of the detection was about 0.5 ppm.

An Improved Electrophoretic Method for Identifying Antibiotics with Special Reference to Animal Tissues and Animal Feeding Stuffs

“…Identification of specific compounds has been achieved by various chemical means; for example, chlortetracycline by fluorimetry (Honikel & Hambloch 1976), total nitrofurans by gas chromatography (Ryan et al 1975), sulfadimethoxine by spectrophotometry (Fellig & Westheimer 1968), sulphonamides by thin-layer chromatography it.1.c. (Cieri 1976)l and other antibiotics by a combined method involving t.l.c., gas chromatography and mass spectrometry (Hamann et al 1976).…”

Influence of crossing Polish and foreign pig breeds on physicochemical traits of longissimus lumborum muscle

“…Van Oeckel et al (21) claimed, in turn, that meat with DFD failure is characterized by color lightness L* lower than 43.0, and PSE with L* lower than 50.0. It may be supposed, accepting the results of the studies conducted by Van Oeckel et al and Honikel (21,22), that the longissimus lumborum muscle of fatteners from group III would have been characterized by PSE failure. The data contained in Table 2 demonstrate that the lowest contribution of redness a* was characteristic for the meat of fatteners from group II.…”

Effect of Lighting Methods on the Production, Behavior and Meat Quality Parameters of Broiler Chickens

“…The Lukács [37] visual perceptibility scale was used to assess the total color difference (ΔE*), where ΔE* less than 1.5-not perceptible; ΔE* from 1.5 to 3-perceptible; ΔE* from 3 to 6-well perceptible; ΔE* more than 6-great perceptibility.…”

“…Water-holding capacity was determined using breast, with the Honikel Test [37]. After cutting, a sample of around 100 g was placed in a 4 o C space on plastic hooks to hang by their own weight, excluding any external influence (except gravity).…”