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, RPh

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