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鲜猪肉中磺胺类抗生素残留的检测与分析

作  者:
张志刚
单  位:
厦门银祥集团有限公司
关键词:
猪肉;磺胺;耐药菌
摘  要:
采用高效液相色谱法(HPLC)对64份来自某城市市区及郊区鲜肉市场的生鲜猪肉样品中10种磺胺类抗生素的残留进行检测。结果显示,磺胺类抗生素的检出率和超标率分别为20.31%和10.94%,其中郊区的检出率和超标率均高于城区。10种磺胺类药物中检出率最高的是磺胺嘧啶(SD),为7.81%,其次是磺胺甲二唑(SMT)和磺胺吡啶(SP),分别为6.25%和4.69%。此结果表明,部分鲜猪肉中磺胺类抗生素的残留量较高,有诱发产生耐药菌的潜在威胁,相关部门应加强指导养殖业抗生素的合理使用。
译  名:
Determination of Sulfanilamide Residues in Fresh Pork
作  者:
ZHANG Zhi-gang (State Key Laboratory of Food Safety Technology for Meat Products,Xiamen Yinxiang Group Co.Ltd.,Xiamen 361100,China)
关键词:
pork;sulfonamides;antibiotic-resistant bacteria
摘  要:
Ten sulfanilamide residues in 64 pork samples collected from urban and suburb areas in a certain city were determined by HPLC.The positive rate and the over-limit rate of sulfanilamide residues were 20.31% and 10.94%,respectively.Samples from suburb area revealed a higher positive rate and a higher over-limit rate compared to those from urban area.Sulfadiazine(SD) showed the highest positive rate of 7.81%,followed by sulfamethizole(SMT) and sulfapyridine(SP),of which the positive rates were 6.25% and 4.69%,respectively.These results demonstrate that sulfanilamide residues are higher in some pork samples,suggesting the potential risk for inducing bacterial drug resistance.Therefore,reasonable use of antibiotics is needed to be strengthened.

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