以薄層色層層析與生物自析法探討市售牛肉、雞肉中孟寧素之殘留情形

Investigation of Monensin Residues in Chicken and Beef by Thin layer Chromatography and Bioautography Method

牛肉、雞肉添加孟寧素，以甲醇均質，四氯化碳萃取，經蒸乾後以正己烷洗出，吹乾後以甲醇定容，點注於簿層色析板（thin layer chromatography plate）上，以乙酸乙酯展開，應用生物自析法（bioautography）以枯草桿菌（Bacillus sllbtilis ATCC 6633）為試驗菌種，於37℃培養16～18小時，經測定結果，添加於雞肉中者回收率為68.1～84.9%，添加於牛肉中者回收率為66.6～78.4%，本法最低檢測濃度為0.05 ppm。為了解市售雞肉、牛肉中孟寧素殘留情況，自79年12月至80年6月間至本省各縣市傳統市場及超級市場抽購雞肉及牛肉檢體各50件，檢測結果均無孟寧素沒留。

Beef and chicken meat samples were homogenized with methanol, extracted with carbon tetrachloride, evaporated and collected with n-hexane, then dried, and dissolved in methanol, applied onto a thin-layer chromatography plate, developed by ethylacetate, and then tested by bioautography, using Bacillus subtilis ATCC 6633 as test organism and incubated at 37°C for 16-18 hours. The recovery rate of monensin was 68.1-84.9% for chicken and 66.6-78.4% for beef, respectively. The detection limit was 0.05 ppm. In a seven-month survey (Dec. 1990 through Jun. 1991), fifty of each chicken and beef samples were collected from both traditional markets and supermarkets for the detection of monensin residue. The results showed that all were non-detectable.