肉类产品中磺胺喹噁啉的提取及检测  

Extract and determination of sulfaquinoxaline in meat products

作　　者：徐龙权[1] 李丹[1] 田晶[1] 于玲[1] 王继红[1] 

机构地区：[1]大连轻工业学院现代教育技术部,辽宁大连116034

出　　处：《大连轻工业学院学报》2006年第1期30-32,共3页Journal of Dalian Institute of Light Industry

摘　　要：报道了关于肉类产品检测的实验研究。以出口鸡肉、鱼肉、虾等为原料,提取了肉中残留的磺胺喹噁啉,并用高效液相色谱检测提取结果,考察了均质时间、提取剂用量及均质次数对磺胺喹噁啉提取效果的影响,在其他10种磺胺检测的基础上,通过改进提取条件及紫外吸收波长等测定参数,新建了肉类产品中磺胺喹噁啉的提取及检测方法。This paper reports the experimental study on the inspection of meat or fish products, extracting the sulfaquinoxaline residuals in chicken or fish products for export by using HPLC. Different pe riods of time for homogenization, volume extraction, and times for homogenization are exprimented. The optimum condition is determined as follows： the homogenization period of time, four minutes, the volume of extraction, 22 mL. The sulfaquinoxaline extraction and inspection method for meat and fish products is proposed.

关 键 词：食品 磺胺喹噁啉 检测 

分 类 号：TS201.6[轻工技术与工程—食品科学]