中国动物源性食品中抗生素残留的分类及检测方法  

Classification and detection methods of antibiotic residues in animal derived foods

作　　者：赵子佳 李晶峰[1] 姚梦杰[1] 孙佳明[1] 张辉[1] 

机构地区：[1]长春中医药大学,长春130117

出　　处：《吉林中医药》2016年第8期811-813,共3页Jilin Journal of Chinese Medicine

基　　金：国家支撑计划基于生物;化学;信息等多学科技术集成的中药现代化发展关键技术研究(2012BAI29B00);国家中医药行业专项名贵珍稀动物药及混伪品鉴定技术及规范应用研究(2015468002-2)

摘　　要：在动物饲养过程中,为预防疾病、促进生长常常使用抗生素。抗生素在动物源性食品中的残留不可避免。文章详细阐述了抗生素的分类,根据其化学结构不同通常分为:β-内酰胺类、四环素类、氨基糖苷类、大环内酯类、苯烃胺类等。并介绍对比了GC、HPLC、色谱联用技术等检测方法在分析动物源性食品中抗生素残留的应用,为抗生素残留监控提供了技术支持。In animal feeding process,the use of antibiotics for the prevention of disease and promote growth. Antibiotic residues in animal derived foods are unavoidable. This paper describes the classification of antibiotics,according to the different chemical structure is usually divided into： beta lactams,tetracyclines,aminoglycosides,macrocyclic lactones,benzene hydrocarbon amine etc. classes. And the application of GC,HPLC and chromatography combined with technology and other methods in the analysis of antibiotic residues in animal derived foods were introduced,which provided the technical support for the monitoring of antibiotic residues.

关 键 词：动物源性食品 抗生素残留 检测方法 

分 类 号：R282.74[医药卫生—中药学]