毛细管电泳法检测蜂蜜中残留的抗生素色谱分析实例 | 39康复网

摘　要：用毛细管电泳法对5种常用的抗生素四环素(TC),土霉素(OTC),多西环素(DOC),金霉素(CTC)和氯霉素(CP)进行了分离。研究了电泳缓冲液的pH、不同有机试剂添加剂、温度等因素对抗生素分离的影响。实验结果表明，体积分数为4%的N-甲基吗啡啉的加入可大大改善分离效果。在各自相应的浓度范围内，峰面积和样品浓度之间呈现良好的线性关系，重现性好。氯霉素的检测极限为10μg/L,四环素、土霉素、多西环素为20μg/L，金霉素为40μg/L(信噪比>5)。该方法成功地应用于蜂蜜中残留抗生素的测定，具有操作简单、快速方便、灵敏度及自动化程度高、重现性好等优点，是对含抗生素类物质进行痕量分析的好方法。

Abstract：Five antibiotics compounds, tetracycline(TC), oxytetracycl ine(OTC), doxyc ycline(DOC), chlortetracycline(CTC) and chloramphenicol(CP), were successfull y separa ted and determined by high performance capillary electrophoresis(HPCE). Effects of buffer pH, various organic additives and temperature on electrophoretic separ ation of antibiotics were investigated. Satisfactory separation of these five a n tibiotics was achieved in the buffer of pH 3.2, 0.02 mol/L Na₂HPO₄-0.01 mol/L citric acid w ith addition of 4% (V/V) N-methylmorpholine and 12% (V/V) acetonitrile within 20 minutes. Th e calibration graphs were linear by plotting the peak area against the sample concen tration over the range of 150 μg/L to 750 μg/L and the correlat ion coeffic ients were greater than (0.991 7). The detection limits were 10 μg/L for C P, 20 μg/L for TC, OTC and DOC and 40 μg/L for CP (signal to noise ratio>5). HPCE method was successfully applied to the analysis of trace antibiotics in honey.
Keywords：capillary electrophoresis; antibioti c; honey; trace analysis

作者简介：陈天豹(1968-)，男，硕士，电话：(0591) 7893047，E-mail:ctb@fzu.edu.cn.
作者单位：陈天豹（福州大学生物工程研究所，福建福州 350002）　
　　　　　邓文汉（福州大学生物工程研究所，福建福州 350002）　
　　　　　卢菀华（福州大学生物工程研究所，福建福州 350002）　
　　　　　陈儒明（福州大学生物工程研究所，福建福州 350002）　
　　　　　饶平凡（福州大学生物工程研究所，福建福州 350002）　

参考文献：

［1］ Fennema O R. Food chemistry. New York:Marcel Dekker, Inc., 198 5. 652-655
［2］ Barker S A, Walker C C. J Chromatogr, 1992,624:195-20 9
［3］ HUANG Wei-kun. Detection and analysis of food . Beijing：Chinese Light Industry Press， 1989.358-360
　　　黄伟坤. 食品检验与分析. 北京：中国轻工业出版社，1989.358-360
［4］ SHEN Xiao-wan. Application of chromatography in food analysis. Beijing：Beijing University Press， 1991.170-172
　　　沈小婉. 色谱法在食品分析中的应用. 北京:北京大学出版社， 1991. 170-172

New Page 1

原载于《色谱》2001 Vol.19 No.1 P.91-93
http://periodical.wanfangdata.com.cn/periodical/sp/sp2001/0101/0101ml.htm

作者： 2007-5-18