食品中链霉素残留检测技术研究进展.PDFVIP

第 7卷 第 12期 食品安全质量检测学报 Vol. 7 No. 12 2016年 12月 Journal of Food Safety and Quality Dec. , 2016 基金项目: 2013年杭州市重大科技创新项目05) Fund: Supported by the Hangzhou Major Scientific and Technological Innovation Project in 2013 05) *通讯作者: 胡叶军, 助理工程师, 主要研究方向为食品安全检测。E-mail: hyj664@163.com *Corresponding author: HU Ye-Jun, Assistant Engineer, Hangzhou Nankai Biotech Co., Ltd., Hangzhou 310051, China. E-mail: hyj664@ 163.com 食品中链霉素残留检测技术研究进展 陈笑笑 1, 赵 芸 2, 柳爱春 2, 陈飞东 2, 胡叶军 1*, 叶聪莹 1 (1. 杭州南开日新生物技术有限公司, 杭州 310051; 2. 杭州市农业科学研究院, 杭州 310024) 摘 要: 链霉素是一种氨基糖苷类广谱抗生素, 因其抗菌效果好、价格低廉, 常被作为饲料添加剂、治疗剂、 果蔬病害防治剂等广泛应用于畜牧业、养蜂业、水产业及农业上。随着链霉素在农业、畜牧业中的大量使用, 动 植物体内的链霉素药物大量滞留和蓄积, 并以食物链方式进入人体, 危害人类健康。许多国家对食品中链霉素 残留高度重视, 并相继制定颁发了链霉素残留限量标准。鉴于链霉素残留引起的诸多食品安全问题, 建立食品 中链霉素的检测方法具有重要的意义。本文对食品中链霉素检测技术的研究现状进行了综述, 并重点介绍了微 生物法、免疫分析法、色谱分析法、分光光度法等方法在链霉素检测中的应用, 对各方法的优缺点及链霉素检 测方法的发展趋势进行了分析。 关键词: 链霉素; 残留; 食品; 检测 Research progressof detection methods for streptomycin residue in food CHEN Xiao-Xiao1, ZHAO Yun2, LIU Ai-Chun2, CHEN Fei-Dong2, HU Ye-Jun1*, YE Cong-Ying1 (1. Hangzhou Nankai Biotech Co., Ltd., Hangzhou 310051, China; 2. Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, China) ABSTRACT: Streptomycin is a kind of broad-spectrum aminoglycoside antibiotics. Because of its good antibacterial effect and low price, it is often used as a feed additive, treatment agent, fruit and vegetable disease control agent which are usually used in animal husbandry, apiculture, aquaculture and agriculture. The streptomycin residue in animals and plants increases by the extensive use of streptomycin in agriculture and animal husbandry. Then the streptomycin residue enters human body by the food chain and causes great harm to human health. Many countries have paid great attention to streptomycin residue in food, and set up streptomycin residue limit standards. Considering food safety, it is of great significance to establish a method for the detectio