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目的了解2011年辽宁省餐饮业熟肉制品中氯霉素残留状况,为监管部门提供科学的理论数据。方法采用多阶段分层随机抽样的方法在辽宁省五个城市中抽取熟肉制品162份。按照检测标准要求采用液相色谱-串联质谱法,以间位氯霉素为内标物进行测定。检出率的比较采用χ2检验分析,P<0.05为差异有统计学意义。结果 162批样品中,有40批检测出氯霉素残留,检出率为24.7%。不同城市和不同品种间检出率存在统计学差异。结论辽宁省熟食制品中氯霉素残留情况比较严重,应该引起监管部门的关注。
Objective To understand the status of chloramphenicol residue in cooked meat products in catering industry in Liaoning Province in 2011 and to provide the regulatory authorities with scientific theoretical data. Methods A total of 162 cooked meat products were extracted from five cities in Liaoning Province using a multistage stratified random sampling method. In accordance with the requirements of test standards using liquid chromatography - tandem mass spectrometry, meta-chloramphenicol as the internal standard determination. The detection rate of the comparison using χ2 test analysis, P <0.05 for the difference was statistically significant. Results Among the 162 batches of samples, 40 batches of chloramphenicol residues were detected, with a detection rate of 24.7%. The detection rate of different cities and different varieties there is a statistically significant difference. Conclusion The residue of chloramphenicol in cooked food products in Liaoning Province is rather serious, which should arouse the concern of regulators.