猪牛羊肉中激素残留的检测与分析  

Detection and Analysis of Hormone Residues in Pork,Beef,and Mutton

作　　者：徐丽佳 XU Lijia(Liaoning Inspection and Testing Certification Center,Shenyang 110016,China)

机构地区：[1]辽宁省检验检测认证中心,辽宁沈阳110016

出　　处：《现代食品》2024年第8期49-51,共3页Modern Food

基　　金：辽宁省自然科学基金联合基金(面上资助计划项目)(2023-MSLH-106)。

摘　　要：本文探讨了猪牛羊肉中激素残留的检测与控制,通过分析激素残留的来源、分类及检测技术,比较了气相色谱、液相色谱和免疫分析法的优劣,提出了规范用药、加工管控和产品检测等措施,旨在降低猪牛羊中的激素残留风险。This article explores the detection and control of hormone residues in pig,beef,and mutton meat.By analyzing the sources,classifications,and detection techniques of hormone residues,the advantages and disadvantages of gas chromatography,liquid chromatography,and immunoassay methods are compared.Measures such as standardized medication,processing control,and product testing are proposed to reduce the risk of hormone residues in pigs,beef,and mutton.

关 键 词：激素残留 猪牛羊肉 检测技术 

分 类 号：TS207.5[轻工技术与工程—食品科学]