Determination of Meloxicam in Egg Whites and Yolks Using Reverse Phase Chromatography

A new method of analysis has been developed and validated for the determination of meloxicam in egg whites and yolks. Following a liquid extraction for the whites and a solid phase extraction for the yolks, samples were separated on an XBridge C₁₈ column and quantified using UV detection at 360 nm. The mobile phase was a mixture of water with glacial acetic acid and acetonitrile, with a flow rate of 1 mL/min. The procedure produced a linear curve over the concentration range 5 – 1500 ng/mL with a lower limit of quantification of 5 ng/mL. Intra- and inter-assay variability was 10% or less for both the whites and yolks. The average recovery for whites was 96% and the average recovery in yolks was 97%.