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高通量微生物显色法快速检测动物源性食品中抗生素残留

范维 高晓月 李贺楠 李莹莹 郭文萍 陈淑敏

食品科学2017,Vol.38Issue(16):239-244,6.
食品科学2017,Vol.38Issue(16):239-244,6.DOI:10.7506/spkx1002-6630-201716038

高通量微生物显色法快速检测动物源性食品中抗生素残留

Rapid and High-Throughput Detection of Antibiotic Residues in Animal-Derived Food Samples by Microbial Chromotest

范维 1高晓月 1李贺楠 1李莹莹 1郭文萍 1陈淑敏1

作者信息

  • 1. 中国肉类食品综合研究中心,北京食品科学研究院,北京 100068
  • 折叠

摘要

Abstract

A new rapid and high-throughput microbial chromogenic assay was developed to analyze antibiotic residues in animal-derived food samples.The positive samples were further confirmed by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method.Bacillus sterothermophilus was used as an indicator strain to produce a 96-well microplate for detecting a variety of antibiotics simultaneously.The results showed that the microbial assay was simple and cheap,and gave easy-to-interpret results.After extraction with phosphate buffer at pH 7.4,muscle samples were detected using a chromogenic assay system consisting of the reactant solution (150 μL),bacterial suspension (50 μL) with an initial optimal density (OD600nm) of around 0.4,and the sample extract (100 μL).The limits of detection (LODs) of aminoglycosides,beta-lactam,macrolide,and tetracyclines antibiotics were 60,20-40,60-80,and 40-60 μg/kg,respectively,which reached the requirements for the determination of antibiotic residue levels in the country and abroad.Consistent results were obtained in examining antibiotic residue in 60 animal-derived food samples using the microbial chromogenic assay and HPLC-MS/MS,indicating that the proposed assay could be used to detect antibiotic residues in animal-derived food samples with reliable results.

关键词

高通量微生物显色法/抗生素残留/高效液相色谱-串联质谱/动物源性食品

Key words

high-throughput microbial chromogenic assay/antibiotic residues/high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS)/animal-derived food

分类

轻工纺织

引用本文复制引用

范维,高晓月,李贺楠,李莹莹,郭文萍,陈淑敏..高通量微生物显色法快速检测动物源性食品中抗生素残留[J].食品科学,2017,38(16):239-244,6.

基金项目

“十二五”国家科技支撑计划项目(2014BAD04B05) (2014BAD04B05)

食品科学

OA北大核心CSCDCSTPCD

1002-6630

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