FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 333-337.doi: 10.7506/spkx1002-6630-201311070

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Research Progress in Detection Methods of Chloramphenicol Residues in Aquatic Products

TANG Yi-wei,LI Jian-rong*,MENG Liang-yu,ZHONG Ke-li,XU Yong-xia   

  1. Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute of Bohai University, College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou 121013, China
  • Received:2012-06-19 Revised:2013-05-03 Online:2013-06-15 Published:2013-06-03

Abstract:

Chloramphenicol (CAP) belongs to amphenicol antibiotics, which has been banned in aquiculture. It is a broadspectrum
fungicide, but the residues of CAP in aquatic products are very harmful to human health. In the present study,
detection methods and sample pretreatment techniques are summarized and analyzed. We hope it will provide technical
supports to promote more effective CAP residual detection and supervision of aquatic products.

Key words: chloramphenicol, aquatic products, sample pretreatment, detection methods

CLC Number: