Liquid chromatographic determination of tetracycline residues in meat and fish

A simple and rapid method was developed for quantitative determination of common tetracyclines, such as oxytetracycline (OTC), tetracycline (TC), and chlortetracycline (CTC), in meat and fish. Tetracyclines were extracted with aqueous HCl, and then centrifuged. The supernate was applied to an Amberlite XAD-2 column, which was washed with water and eluted with methanol. The eluate was concentrated to about 0.5 mL under vacuum at 35 degrees C, and then measured by liquid chromatography and UV detection. Two analytical columns were used for confirmation. The average recoveries of OTC, TC, and CTC from meat and fish fortified at 1, 1, and 3 ppm were 82.6, 81.5, and 67.0% respectively.