| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542790 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠The stability of erythromycin A (EA) in honey was studied. ⺠EA degraded rapidly in honey stored at hive temperature (35 °C) or room temperature. ⺠The half-life of EA was less than one day at 35 °C and less than three days at 22 °C. ⺠The major degradation product was anhydroerythromycin A. ⺠The parent drug EA is itself not a suitable marker residue for food safety testing.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Thomas S. Thompson, Johan P. van den Heever,