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

Source Publication (e.g., journal title)

JOURNAL OF CHROMATOGRAPHIC SCIENCE

Authors

Sherry Cox, University of Tennessee, KnoxvilleFollow
Marcy Souza, University of Tennessee, KnoxvilleFollow
Joan Bailey, University of Tennessee, KnoxvilleFollow
Molly White, University of Tennessee, KnoxvilleFollow
Krissten Gordon, University of Tennessee, KnoxvilleFollow

Document Type

Article

Publication Date

2017

DOI

10.1093/chromsci/bmx014

Abstract

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%.

Recommended Citation

Cox, Sherry; Souza, Marcy; Bailey, Joan; White, Molly; and Gordon, Krissten, "Determination of Meloxicam in Egg Whites and Yolks Using Reverse Phase Chromatography" (2017). Faculty Publications and Other Works -- Biomedical and Diagnostic Sciences.
https://trace.tennessee.edu/utk_compmedpubs/115

Submission Type

Post-print