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Abstract
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As a medium spectrum macrolide antibiotic, erythromycin is widely utilized in veterinary medicine to treat a wide range of infections. A coacervative extraction method was designed and optimized for the extraction of erythromycin residues prior to their liquid chromatographic analysis. The proposed approach was based on a water-induced coacervative extraction. Erythromycin was reacted with β-cyclodextrin to form a complex. The ERY-β-CD complex improved the stability of erythromycin in acidic environment. Capric acid in THF as a surfactant molecule was responsible for vesicle formation. Also, a Central Composite Design as a chemometric method was applied to perform a multivariate optimization of the impacts of five different parameters on the extraction efficiency of the proposed approach. After optimizing the method, the parameters were successfully used to determine erythromycin residues in edible meat. The linear range and limit of detection were 60-480 µg Kg-1 and 27.20 µg Kg-1, respectively and the RSD was lower than 5.4 %.
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