Studies on the residues of Nicarbazin in commercial chickens.
10.2185/jjrm.34.104
- VernacularTitle:市販鶏肉における合成抗菌剤ＮＩＣＡＲＢＡＺＩＮの残留について
- Author:
Fumi MANDA
;
Toshio MATSUSHITA
;
Atsushi UEDA
;
Mitsuki YOSHIOKA
;
Kohji AOYAMA
- Publication Type:Journal Article
- Keywords:
nicarbazin;
commercial chicken;
residue;
antibacterials;
feed additives
- From:Journal of the Japanese Association of Rural Medicine
1985;34(2):104-109
- CountryJapan
- Language:Japanese
-
Abstract:
A simple and sensitive method for the determination of residual Nicarbazin (NCZ) by high performance liquid chromatography (HPLC) was examined to apply to livestock products. And the detection of residual NCZ in commercial chickens was also investigated.
1. The method that the acetonitrile extracts of meat homogenate were injected directly into HPLC was able to apply to determine the residual NCZ by adding process of degreasing and dehydration of the extracts. The average recovery of NCZ added to the chicken muscle (0.4 μg/g) were 89.13±6.61%(N =5) and detection limit in this analytical procedure was 0.02μg/g.
2. Using the above method for the analysis of NCZ in commercial samples, the frequency of detection was 13.0% and the range of concentration was 0.03-0.30μg/g in samples collected from Kagoshima city (N =131). The residual NCZ in commercial chickens showed a tendency to increase in summer season. The similar levels of frequency (12.5%) and concentrations (0.03-0.43μg/g) were found in samples collected from other prefectures (N=40).
