应用酶联免疫法检测鱼肉、蜂蜜中氯霉素的残留量  

Detection the Residues of Chloramphenicol in Fish Meat and Honey Using Enzyme-linked Immunosorbent Assay

作　　者：彭运平[1,2] 齐维 唐海波 刘晓云[1,2] 

机构地区：[1]广州万孚生物技术有限公司,广东广州510530 [2]华南理工大学轻工与食品学院,广东广州510641

出　　处：《现代食品科技》2010年第12期1415-1417,1414,共4页Modern Food Science and Technology

摘　　要：检测鱼、蜂蜜中氯霉素残留,以评价试剂盒性能为目的。用间接竞争酶联免疫分析法(ELISA法)对鱼肉、蜂蜜中的氯霉素残留量进行了测定。结果表明,标准曲线的R2为0.9943,线性方程y=-0.3668x+0.4353,IC50为0.71μg/L,线性范围为0.05～4.05 ng/mL。鱼肉和蜂蜜中的检测限分别为0.126μg/kg和0.081μg/kg。鱼肉和蜂蜜的添加回收率分别大于88.1%和85.5%,批内变异系数分别小于15.8%、13.6%,批间变异系数小于15.5%、12.3%。与氯霉素琥珀酸钠的交叉反应率为152.63%,与其他药物的交叉反应率均小于0.01%。该法测定氯霉素灵敏准确,重复性好,特异性高,适合用于检测鱼肉、蜂蜜中的氯霉素残留。A indirect competitive enzyme-linked immunosorbent assay（ELISA） was used to detect the residues of chloramphenicol in fish meat and honey.The results showed that R2 of the standard curve was 0.9943,and the linear equation was： y=-0.3668x＋0.4353,IC50=0.71 μg/L.Quantitation of chloramphenicol was linear from 0.05 ng/ml to 4.05 ng/ml.The limits of detection were 0.126 μg/kg in fish meat and 0.081 μg/kg in honey,respectively.The recovery rates in fish meat and honey were more than 88.1% and 85.5%,respectively,inter-assay coefficient variations were below 15.8% 13.6%,and intra-assay coefficient variations were 15.5% and 12.3%,respectively.The cross-reactivity towards chloramphenicol succinate sodium was 152.63%.As for other drugs,the cross-reactivity was below 0.01%.The sensitivity,accuracy,repeatability and specificity of the method were satisfactory and could meet the need of detecting the residues of chloramphenicol in fish meat and honey.

关 键 词：氯霉素 酶联免疫法 鱼肉 蜂蜜 

分 类 号：TS207.53[轻工技术与工程—食品科学]