摘要
目的研究温度和氯霉素初始浓度对小龙虾中氯霉素降解的影响。方法将氯霉素初始添加浓度为0.5、5.0、50μg/kg的小龙虾阳性模拟样品放置在-18、4、25和37℃恒温条件下,分别在2、4、6、12、24、36、48h时测定其氯霉素残留量。结果温度对小龙虾中氯霉素降解影响较为显著(P<0.01),本质在于微生物降解作用,而氯霉素初始浓度对其影响不显著。结论小龙虾基体氯霉素阳性降解主要是微生物作用,小龙虾等水产品在进行氯霉素检测采样过程以及阳性样品复检过程中,应确保全程冷链运输,并且阳性样品应尽快完成复检。
Objective To study the effect of temperature and initial concentration of chloramphenicol on the degradation of chloramphenicol in crayfish. Methods The crayfish positive mock samples with initial concentrations of chloramphenicol of 0.5, 5.0 and 50 μg/kg were placed under constant temperature of-18, 4, 25 and 37 ℃, respectively, and the residual amount of chloramphenicol was determined at 2, 4, 6, 12, 24, 36, and 48 hours. Results Temperature had a significant effect on the degradation of chloramphenicol in crayfish(P<0.01), and the reason was microbial degradation, while the initial concentration of chloramphenicol had no significant effect on it. Conclusion The degradation of chloramphenicol in crayfish positive matrix is mainly caused by microorganisms. During the process of chloramphenicol testing and retesting of positive samples for crayfish and other aquatic products, cold chain transportation should be ensured, and positive samples should be retested as soon as possible.
作者
左二伟
张玉磊
吴海平
ZUO Er-Wei;ZHANG Yu-Lei;WU Hai-Ping(Shanghai Gratech Standard.Co.,Ltd,shanghai 201318,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第2期721-726,共6页
Journal of Food Safety and Quality
关键词
氯霉素
残留
温度
小龙虾
降解因素
chloramphenicol
residue
temperature
crayfish
degradation factors
