Rapid Assay for the Determination of Residues of Amprolium and Ethopabate in Chicken Meat by HPLC

Abstract
A simple, rapid and sensitive HPLC method for the determination of amprolium and ethopabate in chicken meat, is presented. The samples were extracted with acetone, the organic layer then being separated and evaporated to dryness (ethopabate analyse). Employing traditional liquid-liquid extraction, a clean extract was obtained from the water phase (amprolium analyse). The limits of quantification were 5 and 1 ng/g for amprolium and ethopabate, respectively.