动物源性食品中抗生素残留的分类及检测方法的研究进展  

Research progress on classification and detection methods of antibiotic residues in animal-derived foods

作　　者：吴长青[1] 冯俊[1] 沈浥[1] 张玉柱 WU Chang-Qing;FENG Jun;SHEN Yi;ZHANG Yu-Zhu(Shanghai Institute of Quality Inspection and Technical Research,Shanghai 200233,China)

机构地区：[1]上海市质量监督检验技术研究院

出　　处：《食品安全质量检测学报》2019年第21期7126-7132,共7页Journal of Food Safety and Quality

摘　　要：随着抗生素在动物饲养过程中的普遍应用,抗生素的不合理使用现象日益普遍,造成动物源性食品(牛奶、肉类、水产品、鸡蛋、蜂蜜等)中抗生素的残留,从而对人体健康造成潜在的危害,因此动物源性食品中抗生素残留检测是控制食品质量安全的重要环节.本文对动物源性食品中抗生素残留的现状,抗生素残留的种类及检测方法作了阐述,并对抗生素检测方法的应用前景进行了展望,以期为有关部门在检测动物源性食品中抗生素的残留的工作提供技术参考.With the widespread use of antibiotics in animal feeding, the unreasonable use of antibiotics is becoming more common, resulting in residues of antibiotics in animal-derived foods(milk, meat, aquatic products, eggs, honey, et al), which poses a potential hazard to human health. Therefore, the detection of antibiotic residues in animal-derived foods is an important link in controlling food quality and safety. This paper reviewed the current status of antibiotic residues in animal-derived foods, the types of antibiotic residues and their detection methods, and prospect for the application of antibiotic detection methods, in order to provide technical reference for the relevant departments to detect the residues of antibiotics in animal-derived foods.

关 键 词：动物源性食品 抗生素残留 检测方法 

分 类 号：TS2[轻工技术与工程—食品科学与工程]