| 酶联免疫法测定合肥市售鱼虾链霉素残留量的探讨 |
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| 作者姓名： | 王香存 班恒 沈凡 任方琪 秦贻 王亚茹 邹节节 王伟 |
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| 作者单位： | 合肥师范学院生命科学学院 |
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| 基金项目： | 国家级大学生创新创业训练计划项目(201714098142);安徽省高校省级质量工程教学研究项目(2018jyxm0908) |
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| 摘 要： | 目的]测定合肥市售鲫鱼和河虾的链霉素残留量,并与国家标准对比,评价其残留情况。方法]于2018年10—12月在合肥市蜀山区、庐阳区、瑶海区、包河区共16个水产品市场、农贸市场和大型超市随机购买不同品种的鱼虾,采用酶联免疫吸附方法检测其中链霉素的残留量。结果]合肥市售鱼虾中链霉素的检出率为100%,残留范围为1.50~11.88μg/kg,平均含量为4.40μg/kg。结论]根据国家标准《动物源性食品中链霉素残留量测定方法酶联免疫法》(GB/T21330-2007)的规定,水产品中链霉素的检测下限为50.0μg/kg,此次试验检测鱼虾中链霉素的残留量均符合国家标准。
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| 关 键 词： | 合肥市 鲫鱼 河虾 酶联免疫法 链霉素 |
Streptomycin Residues Determination in Fish and Shrimp of Hefei by Enzyme-Linked Immunosorbent Assay |
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| Institution: | (School of Life Sciences, Hefei Normal University, Hefei,Anhui 230601) |
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| Abstract: | Objectives] To determine Streptomycin residues in commercial fish and shrimp in Hefei,and compare with national standard to evaluate its residues.Methods]From October to December in 2018, different species of fish and shrimp were randomly collected from 16 aquatic product markets, farmers’ markets and large supermarkets in Shushan, Luyang, Yaohai and Baohe districts in Hefei. The residual amount of Streptomycin were detected by ELISA.Results]The experiment results showed that the detection rate of Streptomycin in fish and shrimp was 100% in Hefei, and the residual range was 1.50-11.88 μg/kg, and the average content was 4.40 μg/kg.Conclusions]According to the national standard Method for the determination of streptomycin residues in aminal original food:Enzyme-linked immunosorbent assay (GB/T 21330-2007), the lower limit of detection of Streptomycin in aquatic products was 50.0 μg/kg. The experiment results showed that the residual amount of Streptomycin in all randomly tested fish and shrimp was in line with national standard. |
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| Keywords: | Hefei Carassius auratus Macrobrachium nipponense Enzymelinked immunosorbent assay Streptomycin |
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