冷鲜肉中氯霉素的快速检测方法的研究

• 作 者: 鲍会梅
• 机 构: 江苏食品药品职业技术学院食品与营养工程学院,
• 出 处: 食品工业
• 发表日期: 2014年09期
• 关键词: 氯霉素 酶联免疫法 快速检测 酶联免疫分析法 变异系数 乙酸乙酯提取 添加回收率 抗原抗体反应 乙酸乙酯 氯霉素残留

采用酶联免疫分析法对冷鲜肉中氯霉素的残留量检测进行了研究。测定的基础是抗原抗体反应。选用乙酸乙酯提取法,分两次提取,每次各加乙酸乙酯25 mL,提取时间都为15 min。测定结果为,残留量0.02μg/kg,添加回收率83.3%~95.5%,板内变异系数2.2%~4.8%,板间变异系数1.2%~6.6%。结果符合目前国际上氯霉素残留检测的要求,并通过特异性试验发现其他抗生素与氯霉素均无交叉反应。

Enzyme-linked immunosorbent assay was used to detect the residual amount of chloramphenicol in chilled fresh meat. The basis of the assay is the antigen-antibody reaction. Ethyl acetate extraction method was selected in two extraction, each with ethyl acetate 25 mL, extraction time was 15 min. As a result, the residual amount was 0.02 μg / kg, recoveries were 83.3% to 95.5%, intraplate variation coefficients were 2.2% to 4.8%, and intraplate variation coefficients were between 1.2% and 6.6%. The results are consistent with the current international requirements of detection of chloramphenicol residues, and found by specific tests that no other antibiotics and chloramphenicol cross-reaction.