SN/T 2127-2008Determination of β-lactam residues in foodstuffs of animal origin for import and export. MIA method (English PDF)

3.1 Sample Preparation

3.1.1 Milk. Take a sample of not less than 500mL, into a clean container and marked with tags.

3.1.2 meat, fish and shrimp. Remove from the original sample part of a representative sample of the edible parts into a homogeneous high-speed masher, thoroughly mixed Uniform, and dividing by quartering a sample of not less than 500g. Load a clean container and labeled markers.

3.1.3 sample preparation operation, should prevent sample contamination or the occurrence of the change of residue content.

3.2 Sample preservation

3.2.1 Milk. 0 °C ~ 4 °C preservation.

3.2.2 meat, fish and shrimp. -18 °C save the following sample, fresh or frozen tissue samples can be stored at 2 °C ~ 6 °C 72h.

4.1 Method summary

The sample was extracted buffer after incubation and centrifugation, the supernatant was measured. The use of antibiotics on the inhibition susceptible discriminated again Samples contain antibiotics.

4.2 Equipment and Materials

4.2.1 thermostat. 63 °C ± 1 °C.

4.2.2 centrifuge.

4.2.3 High-speed tissue masher.

4.2.4 constant temperature water bath. 80 °C.

4.2.5 Vortex.

4.2.6 microscope. 10 × ~ 100 ×.

4.2.7 vernier caliper. Measuring range 0mm ~ 200mm, precision 0.02mm or inhibiting ring gauge.

4.2.8 sterilized dishes. diameter 90mm, bottom flat glass or plastic disposable sterile petri dish.

4.2.9 circular filter paper. diameter 10mm, thickness of 1.1mm. Japan ToyoRoshiKaisha, Ltd. Product or similar products.

4.2.10 Klinefelter bottles.