Simultaneous determination of salinomycin and monensin in chicken meat by HPLC

A method for simultaneous determination of salinomycin and monensin in chicken meat by HPLC with a fluorescence detector was developed. Salinomycin and monensin were extracted with MeCN from a meat sample. The extract was partitioned between ethyl acetate and water, and the ethyl acetate layer was cleaned up with a Sep-pak Silica cartridge. Salinomycin and monensin were reacted with 1-bromoacetylpyrene to form fluorescent derivatives. After clean-up with a Sep-pak Florisil cartridge, the derivatives were determined by HPLC with a fluorescence detector. The recoveries of salinomycin and monensin from chicken meat spiked at the levels of 0.1ppm and 1ppm were 66.2-96.2%. The detection limits were 0.05ppm for the two antibiotics.