Method for detecting antibiotics in food

A detection method and technology for antibiotics, which are applied in the preparation of samples for testing, analysis by chemical reaction of materials, and material analysis by observing the influence of chemical indicators, etc., can solve the problem that antibiotics cannot be effectively separated and detected. The results are not intuitive and obvious, and the detection efficiency is low, so as to achieve the effects of intuitive detection results, low cost and good effect.

Pending Publication Date: 2022-07-08
南京农创园科创投资集团有限公司
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Problems solved by technology

[0004] In the process of food production, in order to ensure food safety, it is necessary to detect whether the antibiotic content in the food exceeds the standard. During the detection, when the antibiotic is extracted from the food, the key step to determine the accuracy of the detection result is that most of the existing technologies are directly After the food is crushed, add buffer solution to vibrate and stratify. Some foods may emulsify during processing, resulting in the ineffective separation of protein, fat, sugar and antibiotics in the food, which affects the test results. Most of the test methods Not only are there many steps, but also need to use a variety of instruments to generate a variety of data, analyze and compare, and form the test results. The test results are not intuitive and obvious, and the test efficiency is low.

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  • Method for detecting antibiotics in food

Examples

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Effect test

Embodiment 1

[0033] Example 1, please refer to figure 1 , 2 And 3, a detection method of antibiotics in food, including food pretreatment, culture medium preparation and antibiotic detection, and its specific detection steps are:

[0034] S1: pulverizing and pulping, get a certain amount of food and put it into a pulverizer to pulverize and grind to prepare a slurry;

[0035] S2: shake and disperse, put the prepared slurry into the shaker, add a demulsifier, and after shaking for 30 minutes, add an organic solvent to make the slurry evenly dispersed;

[0036] S3: Buffer extraction, add buffer solution to the uniformly dispersed slurry, then put the mixed solution in a water bath at 85 °C, fully stir for 30 minutes, and then put the mixed solution into an ultrasonic extractor, under the conditions of 25KHZ and 85 °C Extract for 15 minutes to separate the antibiotics from the food and in a free state;

[0037] S4: stand for stratification, the solution after the ultrasonic extraction is l...

Embodiment 2

[0048] Example 2, please refer to figure 1 , 2 And 3, a detection method of antibiotics in food, including food pretreatment, culture medium preparation and antibiotic detection, and its specific detection steps are:

[0049] S1: pulverizing and pulping, get a certain amount of food and put it into a pulverizer to pulverize and grind to prepare a slurry;

[0050] S2: shake and disperse, put the prepared slurry into the shaker, add a demulsifier, and after shaking for 30 minutes, add an organic solvent to make the slurry evenly dispersed;

[0051] S3: Buffer extraction, add buffer solution to the uniformly dispersed slurry, then put the mixed solution in a water bath at 85 °C, fully stir for 30 minutes, and then put the mixed solution into an ultrasonic extractor, under the conditions of 25KHZ and 85 °C Extract for 15 minutes to separate the antibiotics from the food and in a free state;

[0052] S4: stand for stratification, the solution after the ultrasonic extraction is l...

Embodiment 3

[0063] Embodiment 3, a kind of detection method of antibiotics in food, including food pretreatment, culture medium preparation and antibiotic detection, taking pork as an example, its concrete detection steps are:

[0064] S1: pulverizing and pulping, get a certain amount of pork and put it into a pulverizer to pulverize and grind to prepare 50ml of slurry;

[0065] S2: shake and disperse, put the prepared slurry into the shaker, add 10ml of demulsifier, and after 30 minutes of shaking, add 50ml of organic solvent to make the slurry evenly dispersed;

[0066] S3: Buffer extraction, add 500ml of buffer solution to the uniformly dispersed slurry, then put the mixed solution in a water bath at 85°C, stir fully for 30 minutes, and then put the mixed solution into an ultrasonic extractor, at 25KHZ, 85°C Extraction under conditions for 15 minutes to separate the antibiotics from the slurry and in a free state;

[0067] S4: stand for stratification, the solution after ultrasonic ex...

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Abstract

The invention relates to the technical field of food detection, in particular to a method for detecting antibiotics in food, which comprises the following steps: food pretreatment, culture medium preparation and antibiotic detection, and detection of antibodies in food through a series of steps of crushing and pulping, oscillation and dispersion, buffer extraction, standing and layering, extraction and filtration, culture medium prefabrication, spore cultivation and observation and detection. According to the method, whether the content of antibiotics in food reaches the standard or not can be detected according to the color change through the arranged pH indicator (bromcresol purple), the detection result is more visual, and compared with data measurement and calculation, the steps of detection, recording, measurement, comparison and the like are needed, and the detection efficiency is greatly improved through a retrograde detection method; the detection method is effectively simplified.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a detection method of antibiotics in food. Background technique [0002] Antibiotics refer to a class of secondary metabolites with anti-pathogen or other activities produced by microorganisms (including bacteria, fungi, actinomycetes) or higher animals and plants in the process of life, which can interfere with the developmental functions of other living cells. Chemical material. Commonly used antibiotics in clinic include extracts from microbial culture fluids and chemically synthesized or semi-synthetic compounds. The bacteriostatic or bactericidal effect of antibacterial agents such as antibiotics is mainly aimed at killing the mechanism of "bacteria have but humans (or other animals and plants) do not", including four major mechanisms of action, namely: inhibiting bacterial cell wall synthesis and enhancing bacterial cell membrane permeability It interferes with bac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N1/28G01N1/38G01N21/80B01D11/04
CPCG01N1/286G01N1/38G01N21/80B01D11/0492B01D11/0423G01N2001/2866
Inventor 李群三王润芝杨秋朱宏杨晶
Owner 南京农创园科创投资集团有限公司
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