Katz S E, Fassbender C A, Depaolis A M, Rosen J D
J Assoc Off Anal Chem. 1978 May;61(3):564-8.
The microbiological assay for penicillin residues was improved by using centrifugation to remove physical barriers to diffusion, a small buffer/meat extraction ratio, and a more sensitive 2-layer assay system. Recoveries from muscle, kidney, and liver tissues ranged between 70.1 and 86.7% with measurable levels of 0.03--0.05 unit/g. By comparison, the Food and Drug-suggested methodology yielded recoveries of 45.9--54.0% and levels of detectability of 0.08--0.10 unit/g. Cooking of hamburger, steaks, and port chops indicated that procaine penicillin withstood cooking conditions, and significant levels of the original activity remained.
通过使用离心法去除扩散的物理障碍、采用较小的缓冲液/肉类提取比例以及更灵敏的双层检测系统，青霉素残留的微生物检测方法得到了改进。肌肉、肾脏和肝脏组织的回收率在70.1%至86.7%之间，可检测水平为0.03 - 0.05单位/克。相比之下，食品药品管理局建议的方法回收率为45.9%至54.0%，可检测水平为0.08 - 0.10单位/克。对汉堡包、牛排和猪排进行烹饪表明，普鲁卡因青霉素能经受住烹饪条件，仍保留相当水平的原始活性。
