Determination of tetracycline residues in pork meat products from a market in Dasmarinas City, Cavite using high-performance liquid chromatography
Date of Completion
Bachelor of Science in Pharmacy
tetracycline, Red meat, Meat Products, chromatography, high-performance liquid chromatography, Bacterial Proteins
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.
Sigfredo B. Mata, RPh
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 Dasmarinas City, Cavite using high-performance liquid chromatography. GreenPrints. https://greenprints.dlshsi.edu.ph/bsp/24/