食品中多种抗生素残留的微生物筛检方法研究

食品科学 ›› 2007, Vol. 28 ›› Issue (8): 418-421.

食品中多种抗生素残留的微生物筛检方法研究

黄晓蓉, 郑晶, 吴谦, 陈彬, 汤敏英

福建出入境检验检疫局；福建出入境检验检疫局福建福州350001；福建福州350001；

出版日期:2007-08-15 发布日期:2011-10-24

Study on MIA Method for Determination of Antibiotics Residues in Food

HUANG Xiao-Rong, ZHENG Jing, WU Qian, CHEN Bin, TANG Min-Ying

Fujian Province Entry-Exit Inspection and Quarantine Bureau, Fuzhou 350001, China

Online:2007-08-15 Published:2011-10-24

摘要/Abstract

摘要： 本文介绍了一种同时使用藤黄微球菌ATCC9341、枯草芽胞杆菌ATCC6633、蜡样芽胞杆菌蕈状变种ATCC11778为敏感菌,一次操作可同时检测在肉类、水产品及蛋中的四大类抗生素残留的微生物抑制方法,该方法的测定低限为β-内酰胺类0.05mg/kg,四环素类0.1mg/kg,大环内酯类0.05mg/kg,氨基糖苷类0.5mg/kg。

关键词: 藤黄微球菌, 枯草芽胞杆菌, 蜡样芽胞杆菌蕈状变种抗生素残留检测

Abstract: A microbial inhibition assay (MIA) method for the detection of antibiotics residues, is introduced with Micrococcus luteus, Bacillus subtilis, Bacillus cereus Var. mycoides as sensitive bacteria. Above four species antibiotics residues in the meat,seafood and egg samples, can be determined stimltaneously. The lower detection limits of the method are as follows:β-lactams 0.05 mg/kg, tetracyclines0.1 mg/kg, macrolides0.05 mg/kg, aminoglycosides 0.5 mg/kg.

Key words: Micrococcus luteus, Bacillus subtilis, Bacillus cereus Var. mycoides, detection of antibiotics residues

黄晓蓉, 郑晶, 吴谦, 陈彬, 汤敏英. 食品中多种抗生素残留的微生物筛检方法研究[J]. 食品科学, 2007, 28(8): 418-421.

HUANG Xiao-Rong, ZHENG Jing, WU Qian, CHEN Bin, TANG Min-Ying. Study on MIA Method for Determination of Antibiotics Residues in Food[J]. FOOD SCIENCE, 2007, 28(8): 418-421.