荧光-化学计量学法快速检测牛奶中磺胺甲基异恶唑残留  

Rapid analysis of sulfamethoxazole residue in milk based on fluorescence spectroscopy coupled with chemometrics

作　　者：张燕萍[1] 冯仕云[1] 周鹏[1] 刘小鸣[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2013年第14期71-76,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30901128)

摘　　要：食品中抗生素的残留威胁着消费者的健康。目前用于食品中抗生素残留的检测方法通常经过复杂的预处理、耗时繁琐,而荧光检测具有快速、灵敏度高的特点。本文旨在利用荧光-化学计量学方法建立牛奶中磺胺类抗生素残留的快速检测方法,应用所建立的校正模型对6个品牌共14种商业巴氏奶和UHT奶(包括全脂奶、脱脂奶、半脱脂、高钙)的未知样品进行预测,结果表明,偏最小二乘-判别法(PLS-DA)模型能准确地区分磺胺甲基异恶唑最大残留量上下的样品,假阴性的概率为3.12%,远小于欧盟规定的5%。偏最小二乘法(PLS)法对样品进行定量测定时,在0～210μg/L范围内有良好的线性关系,相关系数为0.9992,样品的回收率可达到87.9%～131.6%,方法的检测限(CCα)为2.54μg/L,定量限(CCβ)为5.07μg/L,平均相对标准偏差为3.24%。该方法可应用于液态乳中磺胺甲基异恶唑残留的快速检测。Antibiotic residues in animal tissues and products could bring risks to the health of consumers. The commonly employed methods for detecting antibiotic residues often involve time-consuming protocols, whereas the fluorescence method was characterized as rapid and sensitive. In this study,a method had been developed for rapid screening of sulfamethoxazole residues in milk with fluorescence spectroscopy and the chemometrics tools. The established model was applied to 6 brands of commercial milk including pasteurized and UHT milk（whole,skimmed,semi-skimmed,high calcium）. The results showed a significant discrimination by partial least squares discriminant analysis （PLS-DA） between the negative and positive milk samples with a 3.12% of false negative probability,which was below 5% required by the European Union. And quantification could be acquired by further analysis with partial least squares（PLS） with a recovery between 87.9%-131.6%. The correlation coefficient was 0.9992 in the linear range of 0-210μg/kg,and the detection capability（CCβ） and detection limit（CC were 2.54μg/L and 5.07μg/L,respectively. The average relative standard error of the prediction model was 3.24%. This method showed potential in rapid screening and analysis of sulfamethoxazole residues in milk.

关 键 词：荧光光谱 化学计量学 磺胺类抗生素 牛奶 

分 类 号：TS207.3[轻工技术与工程—食品科学]