摘要
抗生素是由动物、植物或放线菌属、真菌、细菌等微生物代谢产生的具有抑制或杀灭其他微生物一类次级代谢产物。除了生物合成,也可以通过化学合成和半合成来制备抗生素。抗生素可以随着食物链的传递不断累积,达到一定浓度后严重危害人体健康。随着人民生活水平的不断提高,人们越来越重视滥用抗生素而导致的食品安全问题。近年来我国食品安全问题不断被曝光,动摇了国民对食品安全的信心。因此,需要通过不断优化食品中抗生素的分析检测技术来为食品安全提供支撑、为国民吃得放心提供保障。本文分析了食品中抗生素的常见检测技术,例如高效液相色谱法、液相色谱串联质谱法、气相色谱法、微生物法、免疫分析法、高效毛细管电泳法以及其他方法,并总结了各种方法的优缺点,以期为食品中抗生素的检测方法选择提供相关理论参考。
Antibiotics are secondary metabolites produced by the metabolism of animals, plants or microorganisms such as actinomyces, fungi, bacteria, etc, which can inhibit or kill other microorganisms. In addition to biosynthesis, antibiotics can also be prepared through chemical synthesis and semi-synthesis. Antibiotics can accumulate as they pass through the food chain, and when they reach a certain concentration, they will seriously endanger human health. With the continuous improvement of people’s living standards, people pay more and more attention to food safety problems caused by the abuse of antibiotics. In recent years, my country’s food safety issues have been continuously exposed, which has shaken the people’s confidence in food safety. Therefore, it is necessary to continuously optimize the analysis and detection technology of antibiotics in food to provide support for food safety and provide guarantees for people to eat at ease. This article analyzed the common detection techniques for antibiotics in food such as high performance liquid chromatography, liquid chromatography tandem mass spectrometry, gas chromatography, microbiology, immunoassay, high performance capillary electrophoresis and other methods, compared the various methods, and summarized the advantages and disadvantages of various methods, in order to provide theoretical reference for the selection of detection methods of antibiotics in food.
作者
郑景娇
ZHENG Jing-Jiao(Zhanjiang Institute of Supervision&Test on Quality&Measure,Zhanjiang 524096,China)
出处
《食品安全质量检测学报》
CAS
2020年第21期7884-7889,共6页
Journal of Food Safety and Quality
关键词
抗生素
残留
检测技术
antibiotics
residue
detection technology
