鸡蛋中新霉素残留的微生物学检测方法  

Determination of Neomycin Residues in Eggs by Microbiological Method

作　　者：王苏华[1] 周杨[1] 

机构地区：[1]江苏省兽药监察所,江苏南京210024

出　　处：《中国兽药杂志》2003年第2期16-19,共4页Chinese Journal of Veterinary Drug

摘　　要：以表皮葡萄球菌 2 60 69型 (Staphylococcusepidermidis,ATCC 1 2 2 2 8)为测试菌 ,用琼脂扩散法测定新霉素在鸡蛋中的残留。本方法的最低检测限为 0 .0 75 μg/mL ,标准曲线线性范围0 .1 5～ 2 .4μg/mL ,相关系数为 0 .99997。鸡蛋中的最低检出限为 0 .2 5 μg/g ,可靠检出限0 .5 μg/g。在鸡蛋中添加新霉素 0 .5和 1 .0 μg/g的回收率分别为 78.6%和 80 .5 %。本方法灵敏度和回收率高 ,操作简便 ,不需特殊设备 ,样品用量少 ,易于推广 ,适用于新霉素残留的定量分析。A method for the determination of neomycin residue in eggs was developed using cylinder plate assay of microbiological method, taking Staphylococcus Epidermidis ATCC 12228 as the test microorganism.The sensitivity of the method was 0.075 μg/mL, and the calibration curve was linear within the range of 0.15～2.4 μg/mL ( r = 0.999 9). The lowest limit of determination of neomycin in eggs was 0.25 μg/g. The average recoveries for eggs fortified neamycin at two levels of 0.5 and 1.0μg/g were 78.6% and 83.6% respectively. The method is accurate, precise, simple and useful for the determination of neomycin residue in the eggs.

关 键 词：鸡蛋 新霉素 残留检测 琼脂扩散法 

分 类 号：TS207.53[轻工技术与工程—食品科学] S831[轻工技术与工程—食品科学与工程]