On the control of hormonal preparations residues in meat products
2001
Ivankin, A.N. | Nekljudov, A.D. | Berdutina, A.V. | Karpo, B.S. (All-Russia Meat Research Institute V.M. Gorbatov, Moscow (Russian Federation))
The approaches to solving problem of exact analysis of the contents of hormones of agricultural purpose in meat products and other food products have been discussed. It has been shown that the level of hormone content in meat and meat products as a rule do not exceed the legaly established one. For the analysed samples of domestic meat products there is a characteristical trend of absence of stilbene group of hormones and estrogens. On the basis of the records on quantitative determination of hormonal preparation content by method of selective extraction with subsequent identification, thin-layer and gas-liquid chromatography, highly efficient chromatography of high pressure and method of immuno-ferment analysis ELISA, the possibilities of application of given methods in analytical quality control of food raw materials have been shown. The advantages of methods ELISA for determination of hormonal residues, which enable pretty faast determination of these hazardous substances on the minimal level of 0.25-1.5 microgram/kg in concentrations of 0.05-10 ng/ml, what is several times less than the analogous level of chromatographic methods, have been discussed. The obtained results have been used in the serial analysis of food products.
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