摘要
黄霉素中最重要的活性成分是黄霉素A,目前常用黄霉素A的残留量来监控动物源性食品中黄霉素的残留量。重点综述了黄霉素A的理化性质,并就目前国内外常用的测定动物源食品中黄霉素A残留量的方法进行了总结,分析了各种方法的优缺点,最后对动物源食品中黄霉素A残留量检测方法的研究方向进行了展望。
The most important active ingredientin flavomycin was flavomycin A,and the flavomycin Aresidues was used to monitor the flavomycinresidues in animal derived food.The physicochemical properties of flavomycin A were mainly reviewed,and the commonly detection methods of flavomycin A residues which was widely used in animal derived food at home and abroad were summarized,and the advantages and disadvantages of each method were analyzed.Finally,the research direction of detection methods of flavomycin A residues in animal derived food was prospected.
作者
周迎春
华向美
刘少博
ZHOU Yingchun;HUA Xiangmei;LIU Shaobo
出处
《肉类工业》
2021年第4期52-54,共3页
Meat Industry
基金
漯河海关科研项目(2021KY001)。
关键词
动物源食品
黄霉素A
测定方法
液相色谱法
液相色谱-串联质谱法
nimal derived food
flavomycin A
determination method
liquid chromatography
liquid chromatography-tandem mass spectrometry
