Inglis J M, Katz S E
J Assoc Off Anal Chem. 1978 Sep;61(5):1098-1102.
An assay procedure for streptomycin was developed, using a surfactant-pH 8 buffer extraction, heating at 85 degrees C to eliminate inhibition from lysozyme activity, and centrifuging to remove physical barriers to diffusion. Recoveries of streptomycin from supplemented eggs averaged 42% over the range of 0.33--2.05 microgram streptomycin/g egg. Eggs were supplemented at 3.0, 30.0, and 300 microgram streptomycin/g and subjected to various cooking procedures: frying, poaching, scrambling, and hard boiling. There was little or no loss of activity as a result of the various cooking procedures with the exception of one of the hard boiled varieties where there was a 40% loss only at the 3.0 microgram/g supplementation. Streptomycin residues were quite stable to normal egg preparation procedures.
开发了一种链霉素检测方法，采用表面活性剂 - pH 8缓冲液提取，在85℃加热以消除溶菌酶活性的抑制作用，并离心去除扩散的物理障碍。在每克鸡蛋添加0.33 - 2.05微克链霉素的范围内，添加链霉素的鸡蛋的回收率平均为42%。以每克鸡蛋3.0、30.0和300微克的量向鸡蛋中添加链霉素，并进行各种烹饪程序：煎、水煮荷包蛋、炒和煮硬。除了一种煮硬的品种外，各种烹饪程序导致的活性损失很少或没有损失，在该品种中，仅在每克添加3.0微克时损失了40%。链霉素残留对正常的鸡蛋制备程序相当稳定。
