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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-00
filingDate 2010-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2011-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d90dabff3f57506430ad524312fa1452
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_426180b51afbe28aa312f92f1a7fefb0
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publicationDate 2011-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2431829-C1
titleOfInvention Method for determination of chloramphenicol content in food products and sorbent for its implementation
abstract FIELD: food industry. n SUBSTANCE: chloramphenicol is extracted from specimen with acetonitrile, a solution containing the antibiotic is separated in a centrifuge, a sorbent represented by vermiculite is added to the centrifugate at a ratio of vermiculite taken in an amount of 0.1 g of the sorbent per 1 g of lipid in the specimen and shaking is done for 30 minutes, then the solution is separated and passed through the sorbents mixture represented by activated carbon and vermiculite taken in an amount of 1:1 and washed with distilled water; chloramphenicol is eluated with ethanol, the eluate is evaporated up to dryness in water bath and cooled to a room temperature, then the remainder is dissolved in a mobile phase (acetonitrile:water, 70:30 volume per volume), the chloramphenicol solution is removed with a doser into dry vials and chloramphenicol is quantified by RP HELC method with UV detection at wave length 278 nm; the antibiotic content is calculated using an analytical curve. n EFFECT: enhancement of analysis accuracy and safety. n 2 cl, 1 tbl, 4 dwg
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