Liquid chromatographic determination of the antibiotic fumagillin in fish meat samples

Jenö Fekete, Zsuzsanna Romvári, Ildikó Szepesi, György Morovján

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

A procedure for the determination of fumagillin, an antibiotic of Aspergillus fumigatus in fish meat samples, using reversed-phase high-performance liquid chromatography is described. Liquid chromatography was performed on an octadecylsilane column using acetonitrile-water-phosphoric acid solution as mobile phase, with detection at 350 nm. Two different types of sample preparation were developed, clean-up and enrichment, and the limits of quantification were 100 ng/g and 5 ng/g, respectively, in fish meat. The recovery was 75±3% in the concentration range 100-500 ng/g. To introduce the methodology and demonstrate its usefulness, a practical experiment was performed. Trouts fed with fumagillin were examined for elimination of fumagillin. After 24 h, the concentration was shown to decrease to below 100 ng/g.

Original languageEnglish
Pages (from-to)378-381
Number of pages4
JournalJournal of Chromatography A
Volume712
Issue number2
DOIs
Publication statusPublished - Oct 13 1995

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

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