Abstract
The existing method for analysis of chloramphenicol (CAP) residues in animal tissues was optimized to extract spiked-labelled and unlabelled chloramphenicol from freeze-dried egg albumen and yolks. Although recoveries of CAP were essentially the same for both albumen and yolk, the standard deviation was narrow for albumen compared to yolk. There was no statistical difference in recoveries of spiked CAP from whole liquid or freeze-dried (powdered) eggs. The method was validated with eggs of chickens given CAP in drinking water. No loss of CAP occurred during freeze-drying. The method has the potential of being used routinely for monitoring CAP in eggs and egg products.
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