Method for detecting antibiotic residues in meat food

A technology for meat food and antibiotics, applied in the preparation of test samples, measuring devices, color/spectral characteristics measurement, etc., can solve the problems of low antibiotic residues, inaccurate antibiotic detection methods, etc., to avoid food safety hazards , Antibiotic extraction effect is good, and the effect of detection is accurate

Inactive Publication Date: 2019-09-10
广东新众缘经贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When feeding drugs to livestock and farmed fish, the drug residues in livestock and fish depend on the speed of absorption and excretion. Generally, the more drugs are fed, the more residuals in the body. According to my country's Food Hygiene Law and its related regulations , it is stipulated that the residual amount of drugs must be detected. If the re

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for detecting antibiotic residues in meat products, the method comprises the following steps:

[0032] Step 1. Put the meat to be detected into the stirring pulverizer for crushing, add the crushed meat into the reagent bottle, add the extractant to the reagent bottle, and soak for 30 minutes; the amount of the extractant added is 1 / 2 of the amount of the meat 3 times.

[0033] Step 2, the mixed solution in the reagent bottle is freeze-dried, and the dried solid is ground into a fine powder by a grinder, and the ground fine powder is added to the reagent bottle, and then a cosolvent is added to the reagent bottle, and the amount of the cosolvent added is The quality and the quality of meat products are 1:1, mix and use a wall breaking machine to break the wall, seal the reagent bottle and put it in a water bath at 40°C for 60 minutes;

[0034] Step 3: Take 1 mL of the mixed solution in the reagent bottle in step 2 and add it to 6 glass test tubes, add 10 mL of...

Embodiment 2

[0041] A method for detecting antibiotic residues in meat products, the method comprises the following steps:

[0042] Step 1. Add the meat to be tested into the stirring pulverizer for pulverization, add the pulverized meat into the reagent bottle, add the extractant into the reagent bottle, and soak for 50 minutes;

[0043] Step 2. Freeze-dry the mixed solution in the reagent bottle, grind the dried solid into a fine powder through a grinder, add the ground fine powder into the reagent bottle, then add a cosolvent to the reagent bottle, mix and use the broken wall Machine to break the wall, seal the reagent bottle and put it in a water bath for 80 minutes at 45°C;

[0044] Step 3: Take 1 mL of the mixed solution in the reagent bottle in step 2 and add it to 6 glass test tubes, add 10 mL of culture solution to each glass test tube and adjust the pH value of the glass test tube to be neutral, and add 1 mL of culture solution to each glass test tube. Add bacterial spores, shake ...

Embodiment 3

[0052] A method for detecting antibiotic residues in meat products, the method comprises the following steps:

[0053] Step 1. Add the meat to be tested into the stirring pulverizer for pulverization, add the pulverized meat into the reagent bottle, add the extractant into the reagent bottle, and soak for 60 minutes;

[0054] Step 2. Freeze-dry the mixed solution in the reagent bottle, grind the dried solid into a fine powder through a grinder, add the ground fine powder into the reagent bottle, then add a cosolvent to the reagent bottle, mix and use the broken wall Machine to break the wall, seal the reagent bottle and put it in a water bath at 50°C for 100min;

[0055] Step 3: Take 1 mL of the mixed solution in the reagent bottle in step 2 and add it to 6 glass test tubes, add 10 mL of culture solution to each glass test tube and adjust the pH value of the glass test tube to be neutral, and add 1 mL of culture solution to each glass test tube. Add bacterial spores, shake an...

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Abstract

The invention relates to a method for detecting antibiotic residues in meat food, and relates to the field of meat food detection. The method comprises the following steps of: adding meat food to be detected into a stirring pulverizer for pulverization, adding an extractant, soaking for 30-60min, grinding the mixture into fine powder via a grinding miller after performing freeze drying, adding a cosolvent into the fine powder, performing wall breaking by using a wall breaking machine, soaking at 40-50 DEG C for 60-100min, respectively adding 1mL of mixed solution in a reagent bottle in the second step to 6 glass test tubes, adding 10mL of culture solution into each glass test tube, adjusting the pH of each glass test tube to neutrality, adding bacterial spores to each glass test tube, performing oscillation and uniform mixing, stewing for 1-2d, and determining whether the antibiotic residues in meat food meet the requirements through the color, the absorbancy and the number of bacterial spores of the solution in each glass test tube. By adopting the detection method, by observing the color change, the absorbancy and the number of bacterial spores of the solution, and mutually comparing the three kinds of data, the detection is more accurate, and potential safety hazards of the food caused by inaccurate detection data are avoided.

Description

[0001] Technical field: [0002] The invention relates to the field of meat food detection, in particular to a method for detecting antibiotic residues in meat food. [0003] Background technique: [0004] In the breeding process of pigs, broilers, and aquatic products, due to the high breeding density, many farmers are accustomed to adding various antibiotics to feed in order to reduce the incidence of infection and improve efficiency. For example, in pig feed, colistin sulfate and aureomycin are commonly used antibiotics, and at most one ton of feed can be added with 1 catties of antibiotics. When feeding drugs to livestock and farmed fish, the drug residues in livestock and fish depend on the speed of absorption and excretion. Generally, the more drugs are fed, the more residuals in the body. According to my country's Food Hygiene Law and its related regulations , it is stipulated that the residual amount of drugs must be detected. If the residual amount exceeds the standard...

Claims

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Application Information

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IPC IPC(8): G01N21/78G01N21/31G01N1/28
CPCG01N1/28G01N21/3103G01N21/78
Inventor 郑娟霞李仰锋陈小丽
Owner 广东新众缘经贸有限公司
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