The effect of storage at 4°C on the stability of ampicillin residues in raw milk
作者:
Frank J. Schenck,
Sharon L. Friedman,
期刊:
Food Additives & Contaminants
(Taylor Available online 2000)
卷期:
Volume 17,
issue 8
页码: 675-677
ISSN:0265-203X
年代: 2000
DOI:10.1080/02652030050083196
出版商: Taylor & Francis Group
关键词: Ampicillin Milk Stability
数据来源: Taylor
摘要:
Raw milk samples collected from tanker trucks are routinely screened for β-lactam antibiotic drug residues using rapid screening tests. If drug residues are detected, the milk may be shipped on ice blocks to a laboratory for further analysis. A study was conducted to determine the stability of ampicillin in raw milk stored at +4°C in order to predict if shipping the milk would result in the degradation of ampicillin residues. Milk samples were spiked with 20ppb ampicillin, stored at +4°C and -70°C for 1–6 days, and then analysed by HPLC with fluorescence detection. No loss of ampicillin residues was found in milk stored at +4°C for 1–6 days.
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