Date of Completion
5-2018
Document Type
Thesis
Degree Name
Bachelor of Science in Pharmacy
Keywords
tetracycline, Red meat, Meat Products, chromatography, high-performance liquid chromatography, Bacterial Proteins
Abstract
In this study, pork belly and pork shoulder muscle samples were obtained from the wet market of Dasmarinas City, Cavite. A total of 24 samples was extracted using liquid-liquid extraction and high-performance liquid chromatography (HPLC) was used to determine the tetracycline residue levels. The mean amount of total tetracycline residues found in pork belly and pork shoulder muscles were 0.58 ug/kg and 0.93 ug/kg with R2 values of 0.9836 and 0.9534. the meat samples tested passed the maximum residue level (MRL) of tetracyline, 200 ug/kg. This study showed that pork meat products in the market contained minute levels of tetracyline. However, the tetracyline residue levels detected from the mean samples cannot guarantee the effectiveness of the method. Percentage recovery procedure and method validation should be performed to prove the efficiency of the procedure and the reproducibility of the HPLC method.
First Advisor
Sigfredo B. Mata
APA Citation
Amparo, V. D., Columbano, D. E., Fajardo, J. P., & Urgena, G. H. (2018, May). Determination of tetracycline residues in pork meat products from a market in Dasmariñas City, Cavite using high-performance liquid chromatography. [Bachelor's thesis, De La Salle Medical and Health Sciences Institute]. GreenPrints. https://greenprints.dlshsi.edu.ph/bsp/24/