Determination of nitrofuran residues in poultry muscle tissues and eggs by liquid chromatography

A liquid chromatographic (LC) method was developed and statistically validated for the determination of nitrofurazone, furazolidone, and furaltadone residues in poultry and porcine muscle tissues. The antimicrobial residues were extracted with a mixture of dichloromethane and ethyl acetate by using ultrasonication followed by solid-phase extraction cleanup and LC analysis with UV detection. A modification of the method incorporating acetonitrile extraction and solvent partition cleanup was developed for analysis of poultry eggs. The limits of detection were 1 microgram/kg ofr nitrofurazone and furazolidone and 2 micrograms/kg for furaltadone in both muscle tissues and eggs. Average recoveries for spike levels of 1, 2, and 5 micrograms/kg ranged from 84 to 128%, and coefficients of variation were between 1.1 and 12.1%. A field trial with these methods was conducted in conjunction with the Western Australian Department of Agriculture to determine the stability of furaltadone in both poultry tissue and eggs. Results of this study show that the concentration of furaltadone in muscle tissue diminished rapidly even when stored at -18 degrees C. Furaltadone was considerably more stable in eggs.