Investigation of tylosin and tilmicosin residues in meats by high performance liquid chromatography (HPLC) method

Investigation of Tylosin and Tilmicosin Residues in Meats by High Performance Liquid Chromatography (HPLC) Method In this study, the presence and level of macrolide antibiotics (tylosin and tilmicosin) were analyzed by High Performance Liquid Chromatography (HPLC) method in a total of 126 raw meat samples, 42 of which are chicken and 84 of which are beef, offered for consumption in Burdur. The correlation coefficient (R2) values for the system results were all 0.999 for the linear regression equations in the concentration ranges (0.10 - 10 μg/mL) tested. The recoveries were 97.15–98.21% and 96.9–97.50% for tylosin and tilmicosin, respectively. The intra-day and inter-day precisions were 2.33 and 2.71% for tylosin, and 3.23 and 3.75% for tilmicosin. Limit of detection (LOD) value was 47.25 µg/kg for tylosin and 48.10 µg/kg for tilmicosin; limit of detection (LOQ) value was calculated as 155.93 µg/kg for tylosin and 158.73 µg/kg for tilmicosin. In general, tylosin 8-256 μg/kg, tilmicosin 30-447 μg/kg in chicken meat samples; In beef, tylosin was detected in the range of 36-1209 μg/kg, and tilmicosin in the range of 30-1102 μg/kg. Mean tylosin 104.3 µg/kg and mean tilmicosin 172.9 µg/kg in analyzed chicken meat; mean tylosin 382.3 μg/kg and tilmicosin 236.3 μg/kg in beef. When the data obtained were evaluated, it was determined that the presence and level of tylosin and tilmicosin in chicken and beef offered for consumption were higher than the acceptable levels specified in the regulations. This situation creates serious problems in terms of ecosystem, food technology and public health and causes significant economic losses. Keywords: HPLC, Meat, Tilmicosin, Tylosin