摘要：A method was investigated for detection of chloramphenicol in foods by thin-layer chromatography. This method is composed of the following steps : Initial extraction of chloramphenicol from foods into suitable solvents, isolation of the compound from other interfering materials by alumina cleanup, and detection of chloramphenicol by thin-layer chromatography using silica gel. When the method was applied to milk, egg, and chicken to which the antibiotic had been added at levels of 0.1-1.0 ppm, the detection limits were 0.2, 1.0, and 0.5 ppm, respectively. It was moreover found that chlorinated pesticide residues in foods did not interfere with this detection.
