HPLC determination of amoxicillin residue in milk and effect of pasteurization

In the present study, determination of amoxicillin residue was done by using high performance liquid chromatography (HPLC). The aim of this study was to observe the effect of pasteurization on amoxicillin residue in milk. All 12 cows treated with amoxicillin showed significant level of residues concentration of amoxicillin on day-1. However, similar animals did not show residue concentration of amoxicillin in milk samples collected on day-3 and day-5. The effect of pasteurization (LTLT) at 65 0c for 30 min on amoxicillin residue in milk was also evaluated. No significant (p>0.05) reduction of amoxicillin residue in milk was found on pasteurization.