奶糖中氯霉素残留的分析  

Analysis of chloramphenicol residue in milk candy

作　　者：袁耀武[1] 锁然[1] 李森[1] 明若阳 李聪[1] YUAN Yao-wu;SUO Ran;LI Sen;MING Ruo-yang;LI Cong(College of Food Science ＆ Technical, Agricultural University of Hebei, Baoding 071001)

机构地区：[1]河北农业大学食品科技学院,保定071001

出　　处：《食品科技》2018年第4期337-340,共4页Food Science and Technology

摘　　要：为了探查以乳作为辅料的食品是否存在抗生素残留现象,对市场中15种奶糖样品进行氯霉素检测。在检测方法上,分别采用了微生物测定法、免疫测定法及液质联用测定法,并对检测结果进行分析。结果显示:经微生物测定法检测,15种样品均为氯霉素阴性。而采用免疫测定法检测,氯霉素含量大于0.025μg/kg的样品数为12种,占样品总数的80%。根据免疫测定法的测定结果,选取其中3种氯霉素含量较高的样品,进一步采用液质联用测定法进行验证,测定结果与免疫测定法相比基本符合。结果表明:通过对氯霉素的检测,证实了一些奶糖中存在抗生素残留现象,揭示了其可能的健康安全隐患,检测结果还可以为相关食品检测标准的完善提供参考依据。In order to explore residual antibiotic phenomenon in food that uses milk as a supplement, we carried out the detection of chloramphenicol on 15 kinds of milk candy samples from the market. In the detection methods, microbiological assay, immunoassay and liquid chromatography-mass spectrometry were used, and the results were analyzed. The results showed that 15 samples were chloramphenicol negative by microbiological assay. However, there were 12 samples with chloramphenicol content greater than 0.025 μg/kg by immunoassay, which account for 80% of the total sample. According to the result of immunoassay, we selected 3 samples with higher chloramphenicol content and verified them by liquid chromatography-mass spectrometry, the result of determination was basically consistent with immunoassay. Through the detection of chloramphenicol, confirmed the presence of antibiotic residues in some milk candy, and revealed the possible health risks. The test results could also provide reference for the improvement of relevant food testing standards.

关 键 词：奶糖 氯霉素 残留 检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]