不同脂肪含量对牛奶中氯霉素残留检测影响的探究

Study on the Effect of Different Fat Content on the Detection of Chloramphenicol Residues in Milk

选取市售7种类型的21份牛奶产品,进行氯霉素残留检验,通过基质加标试验,探究不同牛奶基质对检验结果的影响。结果表明,在市售的21份牛奶中脂肪指标是影响氯霉素检测回收率的主要因素,该研究通过尝试3种不同的方式降低在提取过程中脂肪与乙酸乙酯的乳化反应,最终确定低温高速离心的方式能够在不降低检验工作效率的基础上较为有效的提升高脂肪含量牛奶基质中氯霉素检测的回收率。方法优化结果显示,高脂肪牛奶平均回收率由65%提升至93%,批间相对标准偏差为6%,说明前处理提取方法优化后,牛奶基质中脂肪对检测结果的影响下降,方法准确度高,能够用于牛奶中氯霉素残留的检验。

Select 21 milk products of 7 types available on the market for chloramphenicol residue detection,through matrix spiking tests,exploring the impact of different milk matrices on test results.The results showed that fat index was the main factor affecting the recovery rate of chloramphenicol detection in the 21 milk products sold on the market.This study attempted three different methods to reduce the emulsification reaction between fat and ethyl acetate during the extraction process.Finally,it was determined that the low-temperature high-speed centrifugation method can effectively improve the recovery rate of chloramphenicol detection in high fat milk matrix without reducing the efficiency of the inspection work.The method optimization results showed that the average recovery rate of high fat milk increased from 65%to 93%,with an inter batch standard deviation of 6%.This indicates that after the optimization of the pre-treatment extraction method,the impact of fat in the milk matrix on the results decreased,and the method accuracy is high.It can be used for the detection of chloramphenicol residues in milk.