Inglis J M, Katz S E
Appl Environ Microbiol. 1978 Mar;35(3):517-20. doi: 10.1128/aem.35.3.517-520.1978.
Because dihydrostreptomycin can remain as a slowly removed antibiotic residue in dairy animals and because of the need for more sensitive procedures with which to provide information concerning antibiotic residues in food products, procedures were developed in more sensitive assays of dihydrostreptomycin in milk and some representative dairy products. The cleanup procedures that aided these improvements were (i) precipitation of milk proteins by acidification and (ii) centrifugation to extract cheeses and to remove physical barriers to diffusion in the cylinder plate assay. In addition, a thin, single seeded assay layer was used to maximize diffusion. Levels of dihydrostreptomycin as low as 0.06 microgram/ml in milk and 0.2 to 0.4 microgram/g in cheeses were measurable; these levels were some fourfold more sensitive than those presently recommended by the Food and Drug Administration.
由于双氢链霉素可作为一种在奶牛体内清除缓慢的抗生素残留存在，且鉴于需要更灵敏的方法来提供有关食品中抗生素残留的信息，因此开发了用于更灵敏地检测牛奶和一些代表性乳制品中双氢链霉素的方法。有助于这些改进的净化程序包括：（i）通过酸化使牛奶蛋白沉淀；（ii）离心以提取奶酪并消除圆柱体平板试验中扩散的物理障碍。此外，使用了薄的单籽测定层来使扩散最大化。牛奶中低至0.06微克/毫升以及奶酪中低至0.2至0.4微克/克的双氢链霉素水平均可检测到；这些水平比目前食品药品监督管理局推荐的水平灵敏约四倍。
