水产品中链霉素提取的工艺研究

Research on Extraction of Streptomycin in Aquatic Products

为了给水产品中的链霉素检测创造最佳的提取条件,以鲫鱼为原料,利用高氯酸对水产品中链霉素进行溶剂提取。讨论高氯酸浓度,振荡转速,提取次数与提取时间对鲫鱼中链霉素提取量的影响。研究发现提取次数和高氯酸浓度对链霉素提取量的影响较大。最终确定最佳提取条件为高氯酸浓度3%,添加15mL,175r/min振荡5min,提取3次,提取30min。最优组合测得鱼肉中的链霉素含量为0.204mg/g。

The best extraction condition for testing streptomycin in aquatic products is presented. With using carp as raw material and HCIO4, solvent extraction of streptomycin in aquatic, products is carried out. The effects of HCIO4 concentration, oscillation rotate speed, extraction frequency and time on the streptomycin extraction amount are discussed. It is found that the extraction frequency and HCI04 concentration has great effect on the extraction amount of streptomycin. The optimum extraction conditions are obtained as follows： the HCIO4 dosage and concentration is 15mL and 3% respectively, the oscillating speed and time is 175r/min and 5min respectively, and the extraction frequency and time is 3times anti 30mins respectively. Under these conditions, the content of streptomycin in fish is determined which is 0.204mg/g.