辽宁省熟肉制品中氯霉素残留检测结果分析  

Investigation on the residue of chloramphenicol in cooked meat products in Liaoning province

作　　者：董宇[1] 马殿君[1] 那海秋[1] 黄丽娜[1] 周兆梅[1] 

机构地区：[1]辽宁省食品药品检验所,辽宁沈阳110023

出　　处：《中国食品卫生杂志》2012年第5期471-473,共3页Chinese Journal of Food Hygiene

摘　　要：目的了解2011年辽宁省餐饮业熟肉制品中氯霉素残留状况,为监管部门提供科学的理论数据。方法采用多阶段分层随机抽样的方法在辽宁省五个城市中抽取熟肉制品162份。按照检测标准要求采用液相色谱-串联质谱法,以间位氯霉素为内标物进行测定。检出率的比较采用χ2检验分析,P<0.05为差异有统计学意义。结果 162批样品中,有40批检测出氯霉素残留,检出率为24.7%。不同城市和不同品种间检出率存在统计学差异。结论辽宁省熟食制品中氯霉素残留情况比较严重,应该引起监管部门的关注。Objective To investigate the residue of chloramphenicol in cooked meat products in Liaoning province and provide scientific data for regulatory authorities. Methods 162 samples were collected using stratified random sampling from 5 cities from Liaoning province. LC-MS-MS method was used according to the inspection standard with m- chloramphenicol as the internal standard. The detection rates were compared by x2analysis and P 〈 0. 05 was considered as statistical different. Results Chloramphenicol was detected in 40 out of 162 samples, and the detection rate was 24.7%. Detection rate was statistical difference among cites and food categories. Conclusion The situation of chloramphenicol residue in cooked meat products is serious and should arouse concerns of regulatory authorities.

关 键 词：熟肉制品 氯霉素 兽药残留 食品污染物 食品安全 

分 类 号：R155.5[医药卫生—营养与食品卫生学]