禽肉中氯霉素残留化学发光酶免疫分析方法的建立  

Development of Chemiluminescent Enzyme Immunoassay for the Determination of Chloramphenicol Residues in Poultry Meat

作　　者：顾华兵[1] 陈银辉 樊凌翰 雷江红 邢佑尚 苏丽芳 姚琳 吴小平 王文珺 王照鹏 

机构地区：[1]江苏省家禽科学研究所,江苏扬州225125 [2]北京维德维康生物技术有限公司,北京100095 [3]陕西省动物卫生监督所,陕西西安710016

出　　处：《中国家禽》2014年第23期25-28,共4页China Poultry

基　　金：国家科技支撑计划项目(2012BAK08B06);科技型中小企业技术创新资金项目(Z13010101440)

摘　　要：研究旨在建立检测禽肉中氯霉素残留的化学发光酶免疫分析方法（CLEIA）;通过方阵法确定包被抗体及酶标抗原的浓度,建立了氯霉素直接竞争性CLEIA的标准曲线,用CLEIA与液相色谱串联方法（LC-MS/MS）检测禽肉中氯霉素的含量.结果表明,建立的检测鸡肉和鸭肉中氯霉素残留的CLEIA法,检测限分别为13.4 pg/g和12.8 pg/g,CLEIA法的回收率为74.7％～107.8％,变异系数为4.5％～11.5％,CLEIA和LC-MS/MS两种方法分析结果无显著性差异（P＞0.05）.The aim of this paper was to develop a chemiluminescent enzyme immunoassay （CLEIA）for the determination of chloramphenicol （CAP） residues in poultry meat. The concentrations of coated antibody and HRP labelled antigen of CLEIA for CAP were determined with chessboard format and the standard curves of CAP were established. Poultry samples were spiked with CAP and the concentrations were detected with both CLEIA arid LC-MS/MS methods. The results showed that the detection limit of CLEIA for chicken and duck meat were 13.4 pg/g and 12.8 pg/g,respectively. The recoveries of CLEIA for poultry were 74.7% to 107.8%,and coefficients of variability were 4.5% to 11.5%. There were no distinct difference between the results of CLEIA and LC-MS/MS （P〉0.05）,which showed that CLEIA could be used for the detection of CAP in poultry meat.

关 键 词：氯霉素 化学发光酶免疫分析 禽肉 

分 类 号：S859.84[农业科学—临床兽医学]