Chromatographic analysis of tetracycline antibiotics in foods

Abstract

Tetracycline antibiotics (TCs), such as oxytetracycline, tetracycline, chlortetracycline, and doxycycline, have for decades continued to play an important role in veterinary medicine and feed additives because of the broad spectrum antibiotics and their economical advantages. Many analysis methods of TCs, therefore, have been reported to monitor their residues in foods. We review the recent developments in chromatographic analysis methods for TCs in foods. This review involves the following techniques: thin layer chromatography, capillary electrophoresis, high-performance liquid chromatography, and sample preparation including extraction and clean up procedures.