[Determination of zeranol in meat (author's transl)].

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Ingerowski GH, Hellmann E, Stan HJ

[Determination of zeranol in meat (author's transl)].

Z Lebensm Unters Forsch. 1975 Apr 7;157(4):189-95.

PubMed ID
1229710 [ View in PubMed
]
Abstract

A qualitative and quantitative method for the determination of zeranol in meat and liver is described. The analysis procedure includes methanol extraction, enzymatic hydrolysis of possibly existing conjugates, and liquid-liquid partition, followed by two-dimensional thin layer chromatography. Zeranol is selectively made visible as a red-violet spot with Fast Blue B salt. The detection limit in meat is found to be 10 ppb. For the quantitative determination zeranol is eluted from the TLC plates and reacted with Fast Blue B salt. A quantitative determination can be performed with a concentration of 0.4 ppm. The application of this method demonstrated the presence of zeranol in 2 out of 18 commercially obtained samples.

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