Iranian Chemical Science and Technologies Association International Journal of New Chemistry 2645-7237 12 5 2025 04 01 β-Cyclodextrin Induced Coacervative Extraction of Erythromycin in Chicken Tissue Samples followed by HPLC Determination and Experimental Design for Optimization 950 971 722263 10.22034/ijnc.2025.2055703.1442 EN Kamal Alizadeh Faculty of Chemistry, Lorestan University, Khorramabad, Iran 0000-0001-6346-4468 Mohammad Hassannejad Faculty of Chemistry, Lorestan University, Khorramabad Iran Mahboob Nemati Department of Pharmacology, Tabriz University of Medical Sciences, Tabriz 1476651664, Iran Amir Abbas Matin Department of Chemistry, Faculty of Sciences, Azarbaijan Shahid Madani University, Tabriz, Iran Roya Pourmohammad Department of Pathology, Tabriz University of Medical Sciences, Tabriz, Iran Journal Article 2025 03 11 As a medium spectrum macrolide antibiotic, erythromycin is widely utilized in veterinary medicine to treat a wide range of infections. A coacervative extraction method was designed and optimized for the extraction of erythromycin residues prior to their liquid chromatographic analysis. The proposed approach was based on a water-induced coacervative extraction. Erythromycin was reacted with β-cyclodextrin to form a complex. The ERY-β-CD complex improved the stability of erythromycin in acidic environment. Capric acid in THF as a surfactant molecule was responsible for vesicle formation. Also, a Central Composite Design as a chemometric method was applied to perform a multivariate optimization of the impacts of five different parameters on the extraction efficiency of the proposed approach. After optimizing the method, the parameters were successfully used to determine erythromycin residues in edible meat. The linear range and limit of detection were 60-480 µg Kg-1 and 27.20 µg Kg-1, respectively and the RSD was lower than 5.4 %. https://www.ijnc.ir/article_722263_fa2f0bd5093b2921e278f9bb5806acab.pdf