METHOD FOR DETERMINATION OF CHLORAMPHENICOL CONTENT IN FOOD PRODUCTS AND SORBENT FOR ITS IMPLEMENTATION Russian patent published in 2011 - IPC G01N33/02 G01N30/00 

FIELD: food industry.

SUBSTANCE: chloramphenicol is extracted from specimen with acetonitrile, a solution containing the antibiotic is separated in a centrifuge, a sorbent represented by vermiculite is added to the centrifugate at a ratio of vermiculite taken in an amount of 0.1 g of the sorbent per 1 g of lipid in the specimen and shaking is done for 30 minutes, then the solution is separated and passed through the sorbents mixture represented by activated carbon and vermiculite taken in an amount of 1:1 and washed with distilled water; chloramphenicol is eluated with ethanol, the eluate is evaporated up to dryness in water bath and cooled to a room temperature, then the remainder is dissolved in a mobile phase (acetonitrile:water, 70:30 volume per volume), the chloramphenicol solution is removed with a doser into dry vials and chloramphenicol is quantified by RP HELC method with UV detection at wave length 278 nm; the antibiotic content is calculated using an analytical curve.

EFFECT: enhancement of analysis accuracy and safety.

2 cl, 1 tbl, 4 dwg