| 鸡蛋中磺胺残留的液相色谱分析 |
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| 引用本文： | 吴鹏,赵新淮.鸡蛋中磺胺残留的液相色谱分析[J].黔南民族师范学院学报,2007,27(6):56-59. |
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| 作者姓名： | 吴鹏 赵新淮 |
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| 作者单位： | 东北农业大学食品学院,乳品科学教育部重点实验室,黑龙江,哈尔滨,150030 |
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| 摘 要： | 鸡蛋经乙酸乙酯提取,正己烷去脂净化处理后用高效液相色谱(HPLC)测定鸡蛋中磺胺类抗生素残留的方法,对六种磺胺的添加回收率为78.8%~103.0%,相对标准偏差(RSD)在8.5%以下。鸡蛋在加工过程中,随着时间的延长和温度的提高,鸡蛋中磺胺残留呈明显降低趋势。
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| 关 键 词： | 加工过程 磺胺残留 鸡蛋 |
| 文章编号： | 1005-6769（2007）06-0056-04 |
| 收稿时间： | 2007-09-30 |
| 修稿时间： | 2007年9月30日 |
Determination and Processing Effect on Sulfonamides Residues in Eggs |
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| WU Peng,ZHAO Xin-huai.Determination and Processing Effect on Sulfonamides Residues in Eggs[J].Journal of Qiannan Normal College of Nationalities,2007,27(6):56-59. |
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| Authors: | WU Peng ZHAO Xin-huai |
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| Abstract: | A high-performance liquid chromatography method for the determination of sulfonamides residues in eggs was established.And effect of sulfonamides residues in eggs during the processes of boiling was also investigated.Methods:The egg samples were extracted with ethyl acetate and purified from fats with n-hexane,then determined by HPLC.Results:Recoveries of six sulfonamides were 78.8%~103.0% and the relative standard deviation(RSD) was less than 8.5%.With the processing temperature and time increasing,sulfonamides obviously decrease in eggs.Conclusion:HPLC is a simple method of high sensitivity for determination of sulfonamides residues.And the stability of sulfonamides is influenced by the processing temperatures and times. |
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| Keywords: | processing sulfonamides residues eggs |
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