Analysis of quinolone antibiotics in eggs: preparation and characterization of a raw material for method validation and quality control.

Abstract

A quality control material for the analysis of quinolone residues in egg samples has been prepared. Homogenized fresh whole egg spiked with nine quinolones (marbofloxacin, norfloxacin, ciprofloxacin, danofloxacin, enrofloxacin, sarafloxacin, difloxacin, oxolinic acid and flumequine), at the concentration level of 500 μg kg(-1) was lyophilized and… (More)
DOI: 10.1016/j.foodchem.2012.03.084

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