冷鲜肉中氯霉素的快速检测方法的研究

Study of Cold Fresh Meat in Chloramphenicol Detection Method

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。

Analysis of chloramphenicol residues in chilled meat detection was studied by elisa. Determination is the foundation of the antigen antibody reaction. The ethyl acetate exlraction used, extraction two times, each time with ethyl acetate 25 mL, extraction time is 15 min, and the determination results was 0.02 μg/kg. The add rate of recovery was 83.3%-95.5%; the plate variation coefficient was 2.2%--4.8%; the board the coefficient of variation was 1.2%--6.6%. The results conformed to the present requirements of chloramphenicol detection, through specific tests, found other antibiotics chloramphenicol and no cross reaction.