Development of A Novel Aqueous Two-Phase Extraction Method For The
Enrichment of Tetracyclines Before Chromatographic Determination
Mine Antep1, Taşkın Mumcu2, Serap Seyhan Bozkurt1, Melek Merdivan1
Eylul University, Faculty of Science, Department of Chemistry, Tinaztepe Campus, Buca 35160,
Izmir, Turkey
2The Graduate School of Natural and Applied Sciences, Chemistry Department, Tinaztepe Campus,
Buca 35160, Izmir, Turkey,
mine.kurtbay@deu.edu.tr
1Dokuz
Tetracyclines are a group of antibiotics used for bacteriostatic and antibiotic drugs
in medical and veterinary applications [1]. These compounds may cause an increased
bacterial resistance and direct toxic effects on organisms. Thus, the several analytical
methods are developed for the determination of antibiotic residues. Analysis of tetracycline
residues in several food samples such as honey, milk, egg are carried out using
spectroscopic and chromatographic techniques [2-4].
In this study, we developed a novel rapid ionic liquid based ultrasonic assisted aqueous
two-phase system for enrichment before determination of tetracycline (oxytetracycline,
tetracycline, chlortetracycline, minocycline, metacycline and doxycycline) residues by high
performance liquid chromatography.
In aqueous two-phase system, 1-butyl-3-methylimidazolium bromide and 1-butyl-3methylimidazolium tetrafluoroborate were used as extraction solvent (Figure 1). Several
parameters affecting the extraction efficiency such as sample pH, type and amount of
surfactant, amount of ionic liquid, type and amount of salt, time of sonication and
centrifugation were studied with both ionic liquids.
Figure 1. Structure of ionic liquids
References
[1] J.E. Riviere, J.W. Spoo, Tetracycline antibiotics, in: Veterinary pharmacology and therapeutics, R.H.
Adams, Ames, 1995, Iowa, Iowa State University Press, 785-796.
[2] G. Alfredsson, C. Branzell, K. Granelli, A. Lundström, Analytica Chimica Acta 2005, 529, 47-51.
[3] M.C.V. Mamani, F.G.R. Reyes, S. Rath, Food Chemistry 2009, 117, 545–552.
G.T. Peres, S. Rath, F.G. Reyes, Food Control 2010, 21, 620-325.