Abstract
Abstract A high-performance liquid chromatography method for the determination of enrofloxacin in milk and meat is presented. After homogenization of the milk/tissue, the fat was separated by extraction with organic solvents and the aqueous phase analysed by HPLC. The method is simple and robust, having a limit of quantification of 3 ng/ml and 5 ng/g enrofloxacin in milk and meat respectively. The recovery rate was 86–87% from milk and 89–93% from meat.
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