Rapid determination of nosiheptide in meat and egg by liquid chromatography with fluorescence detection

A procedure was developed to determine nosiheptide residues in marketed meat and egg. Acetonitrile was used for the extraction, and the extract was partitioned with hexane to remove fat. The lower layer was reconstructed and quantitated by liquid chromatography using fluorescence detection at 357 nm excitation and 500 nm emission. The mobile phase consisted of 0.025% phosphoric acid-acetonitrile (50 + 50, v/v). Recoveries of nosiheptide from fortified samples ranged from 91.3 to 95.2% for swine muscle, 88.6 to 92.7% for chicken muscle, and 86.3 to 86.8% for egg. The method was used to monitor swine and chicken muscle and egg (20 samples each) in the market. Nosiheptide was not determined in all 60 samples.