Table 2.
Comparison of the effects of the extraction method on the recoveries of 50 μg/kg spectinomycin and lincomycin in poultry eggs (%) (n = 6). Liquid–liquid extraction, LLE; solid-phase extraction, SPE.
| Analyte | Matrix | Sample Preparation Method | |
|---|---|---|---|
| LLE-SPE | ASE-SPE | ||
| Spectinomycin | Hen whole egg | 80.5 ± 1.6 | 86.0 ± 1.5 |
| Albumen | 81.4 ± 1.4 | 86.6 ± 2.0 | |
| Yolk | 81.2 ± 1.7 | 86.6 ± 2.1 | |
| Duck whole egg | 80.9 ± 3.4 | 86.1 ± 2.7 | |
| Albumen | 74.4 ± 1.4 | 85.7 ± 2.2 | |
| Yolk | 82.1 ± 3.4 | 87.1 ± 1.3 | |
| Goose whole egg | 79.2 ± 2.2 | 87.7 ± 1.7 | |
| Albumen | 81.1 ± 1.6 | 83.4 ± 1.4 | |
| Yolk | 80.9 ± 3.7 | 85.9 ± 1.2 | |
| Pigeon whole egg | 80.5 ± 2.7 | 87.7 ± 2.2 | |
| Quail whole egg | 79.0 ± 3.2 | 87.2 ± 1.9 | |
| Lincomycin | Hen whole egg | 79.4 ± 1.6 | 84.8 ± 1.6 |
| Albumen | 78.7 ± 2.7 | 85.8 ± 2.2 | |
| Yolk | 81.3 ± 3.3 | 84.8 ± 2.0 | |
| Duck whole egg | 75.4 ± 1.7 | 85.4 ± 2.6 | |
| Albumen | 76.0 ± 2.4 | 93.4 ± 2.3 | |
| Yolk | 83.5 ± 1.6 | 87.9 ± 2.1 | |
| Goose whole egg | 82.3 ± 3.7 | 87.9 ± 1.1 | |
| Albumen | 75.7 ± 2.0 | 89.1 ± 1.1 | |
| Yolk | 76.6 ± 2.2 | 84.6 ± 2.5 | |
| Pigeon whole egg | 83.2 ± 3.6 | 86.2 ± 2.2 | |
| Quail whole egg | 79.3 ± 1.2 | 86.4 ± 1.5 | |