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simultaneous determination of erythromycin, tetracycline, and chloramphenicol residue in raw milk by molecularly imprinted polymer mixed with solid-phase extraction
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نویسنده
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xie yunfei ,hu qi ,zhao mengyao ,cheng yuliang ,guo yahui ,qian he ,yao weirong
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منبع
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food analytical methods - 2018 - دوره : 11 - شماره : 2 - صفحه:374 -381
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چکیده
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A rapid, simple, and efficient method was described for the simultaneous determination of three common antibiotic residues including erythromycin, tetracycline, and chloramphenicol in raw milk. a molecular imprinting technique combined with solid-phase extraction (spe) was used to pretreat the test samples and then simultaneously detected with hplc. the whole process, only including one step of pretreatment, was able to detect the entire target molecule using specific enrichment and analysis method. the detection was verified by comparison with chinese standard methods of gb/t 22988-2008, gb/t 22990-2008, and gb/t 29688-2013. the testing lines, accuracy, reproducibility, specificity, and recoveries were evaluated, and calculated values were in line with established standards. the recoveries of erythromycin, tetracycline, and chloramphenicol were 77.82~87.08, 81.02~88.17, and 72.94~83.57%, respectively. by using of this novel solid-phase extraction substrate, the detection limits for erythromycin, tetracycline, and chloramphenicol were 10, 20, and 10 μg kg−1, respectively. the method was suitable for routine analysis, and the experimental procedure was simplified, with the detection time greatly reduced. this method showed broad application prospects for the detection of antibiotic residues in raw milk.
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کلیدواژه
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simultaneous detection ,molecular imprinting ,solid-phase extraction ,antibiotics ,raw milk
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آدرس
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state key laboratory of food science and technology, wuxi, china. jiangnan university, school of food science and technology, collaborative innovationcenter of food safety and quality control in jiangsu province, china, state key laboratory of food science and technology, wuxi, china. jiangnan university, school of food science and technology, collaborative innovationcenter of food safety and quality control in jiangsu province, china, state key laboratory of food science and technology, wuxi, china. jiangnan university, school of food science and technology, collaborative innovationcenter of food safety and quality control in jiangsu province, china, state key laboratory of food science and technology, wuxi, china. jiangnan university, school of food science and technology, collaborative innovationcenter of food safety and quality control in jiangsu province, china, state key laboratory of food science and technology, wuxi, china. jiangnan university, school of food science and technology, collaborative innovationcenter of food safety and quality control in jiangsu province, china, state key laboratory of food science and technology, wuxi, china. jiangnan university, school of food science and technology, collaborative innovationcenter of food safety and quality control in jiangsu province, china, state key laboratory of food science and technology, wuxi, china. jiangnan university, school of food science and technology, collaborative innovationcenter of food safety and quality control in jiangsu province, china
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Authors
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