Katz S E, Levine P R
J Assoc Off Anal Chem. 1978 Sep;61(5):1103-6.
The procedure for neomycin residues used a surfactant to improve extraction, a centrifuge step to eliminate solids that interfere with the diffusion of the antibiotic, and a heat treatment to destroy interfering lysozyme activity. The use of Bcillus stearothermophilus and a 65 degree C incubation yielded a rapid assay with a sensitivity of 0.2 microgram neomycin activity/g egg. Frying eggs caused little or no loss of activity, poaching resulted in 25% loss, and soft boiling and hard boiling caused little or no loss of applied activity. Neomycin residues in eggs were quite stable to normal egg preparation procedures.
用于检测新霉素残留的方法采用了一种表面活性剂来提高提取效率，通过离心步骤去除干扰抗生素扩散的固体物质，并进行热处理以破坏干扰性溶菌酶的活性。使用嗜热脂肪芽孢杆菌并在65摄氏度下孵育，得到了一种快速检测方法，其灵敏度为0.2微克新霉素活性/克鸡蛋。煎鸡蛋导致的活性损失很小或没有损失，水煮荷包蛋导致25%的活性损失，而软煮和硬煮导致的施加活性损失很小或没有损失。鸡蛋中的新霉素残留对正常的鸡蛋制备程序相当稳定。
