食品中链霉素残留检测技术研究进展

Research progressof detection methods for streptomycin residue in food

中文关键词:  链霉素  残留  食品  检测

英文关键词:streptomycin  residue  food  detection

中文摘要:

      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。

英文摘要:

      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 detection of streptomycin in food. This paper provided a comprehensive overview of the research status of streptomycin detection technologies in food, and focused on the microbiological assay, immunoassay, chromatography, and spectrophotometric method for the detection of streptomycin. The advantages and disadvantages of these detection methods were also analyzed as well as the development trend.