Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods

Figure 2

Chromatogram of Amox pure standard (100 μg mL⁻¹) before heat treatment (a); the consequent chromatograms after boiling (b), showing the splitting of the standard peak due to heat treatment or cooking (5 min); the main peak depletion of Amox, and the resulted quantifiable new peaks appeared after boiling the compound at 100°C (15–30 min) (c, d), and the changes in the total peak area after heat treatment by boiling for 45 min (e).