禽肉中二氯二甲吡啶酚残留量的快速检验

Fast Detection of Clopidol Residual Amount in Poultry Meat

本文介绍一种禽肉中二氯二甲吡啶酚残留量的快速检验方法。即先用甲醇提取肉样中的二氯二甲吡啶酚,经氧化铝柱净化,除去脂肪和色素,以乙酸酐反应,转化成相应的酯,最后用气相色谱仪测定。在这次实验中我们共采集了15个鸡肉样,结果显示:此法只需6～8小时,就可得出检验结果,同时将结果与常规方法(乙酰化气相色谱法)所得的结果进行比较,两种方法无显著性差异。

In this paper, introduced a fast detection method of Clopidol residual amount in poultry meat. At first, the Clopidol residue in meat sample was extracted by methyl alcohol, removed fat and pigment after through the puirfying of aluminum oxide column, used acetic oxide reaction to Change into relavent ester. At last,using Gas Chromatography Analysis(GCA). We collected 15 Samples of Chicken meat, the result showed, this method was needed 6 ~ 8h to get final detection result, the results of GCA and conventional method (Acetylation GCA ) were compared, there’s not remarkable difference between two methods.