动物源食品中黄霉素A残留量测定的研究进展  

Research progress ondetermination of flavomycin A residues in animal derived food

作　　者：周迎春 华向美 刘少博 ZHOU Yingchun;HUA Xiangmei;LIU Shaobo

机构地区：[1]河南进口肉类指定口岸漯河查验区服务中心,河南漯河462300 [2]漯河海关,河南漯河462300 [3]大咖国际食品有限公司,河南焦作454850

出　　处：《肉类工业》2021年第4期52-54,共3页Meat Industry

基　　金：漯河海关科研项目(2021KY001)。

摘　　要：黄霉素中最重要的活性成分是黄霉素A,目前常用黄霉素A的残留量来监控动物源性食品中黄霉素的残留量。重点综述了黄霉素A的理化性质,并就目前国内外常用的测定动物源食品中黄霉素A残留量的方法进行了总结,分析了各种方法的优缺点,最后对动物源食品中黄霉素A残留量检测方法的研究方向进行了展望。The most important active ingredientin flavomycin was flavomycin A,and the flavomycin Aresidues was used to monitor the flavomycinresidues in animal derived food.The physicochemical properties of flavomycin A were mainly reviewed,and the commonly detection methods of flavomycin A residues which was widely used in animal derived food at home and abroad were summarized,and the advantages and disadvantages of each method were analyzed.Finally,the research direction of detection methods of flavomycin A residues in animal derived food was prospected.

关 键 词：动物源食品 黄霉素A 测定方法 液相色谱法 液相色谱-串联质谱法 

分 类 号：TS2[轻工技术与工程—食品科学与工程]