Direct determination of ampicillin and amoxicillin residues in food samples after aqueous SDS extraction by micellar liquid chromatography with UV detection

Abstract

A simple, sensitive and rapid micellar HPLC method was optimized and validated for the analysis of amoxicillin and ampicillin residues in food samples. Analytical separation was performed in less than 7 min using a RP C18 column with UV detection at 220 nm and a micellar solution of 0.05 M sodium dodecyl sulphate, 5% 1-propanol and 0.3% triethylamine in 0.02 M phosphoric acid buffered at pH 5 as the mobile phase. The flow rate was 1 mL min−1 and the effluent was monitored at 220 nm. The micellar method was successfully applied to quantitatively determine amoxicillin and ampicillin residues in spiked chicken muscles, chicken liver, bovine muscles, liver, kidney and eggs. The method was fully validated in accordance with ICH guidelines. Linearity was in the range 0.4–20 μg mL−1 for each drug and the percentage recoveries of both drugs ranged from 95.5 to 102.3% for amoxicillin and 95.6 to 101.7% for ampicillin. High extraction efficiency of amoxicillin and ampicillin was obtained without matrix interference in the extraction process and in the subsequent chromatographic determination. An aqueous solution of SDS surfactant only was used in extraction. No organic solvent was used during the pretreatment step. Hence, it is considered an interesting technique for “green” chemistry.