Determination of Norfloxacin and Ciprofloxacin in Chicken Meat Based on Matrix Solid-Phase Dispersion Extraction and Capillary Zone Electrophoresis

This study describes an effective matrix solid-phase dispersion (MSPD) extraction method for determining norfloxacin (NOR) and ciprofloxacin (CIP) in chicken meat by capillary zone electrophoresis (CZE). The optimum conditions for separating NOR and CIP were as follows:60 cm×75 μm i.d. capillary, 40 mmol L−1borate buffer solution (pH 8.5), separation voltage at 16 kV, and detection wavelength at 280 nm. Before CZE determination, the chicken meat samples were purified and enriched by using an MSPD extraction step with a preconditioned C18cartridge and by eluting the compound with 3.0 mL of acetonitrile. A good linear fit curve with the concentration range of 0.10 μg g−1to 500 μg g−1for NOR and CIP was obtained, with regression coefficients of 0.9994 and 0.9986, respectively. The limits of detection of NOR and CIP were 0.04 and 0.03 μg g−1, respectively. The proposed method was successfully applied to determine NOR and CIP in chicken meat.