Methods for determining the residual amount of antibiotics in food O. N. Tchaikovskaya, V. S. Chaidonova, M. V. Ashmarina
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ArticleContent type: Текст Media type: электронный Subject(s): антибиотики | хлорамфеникол | бензилпенициллин | сульфагуанидин | флуоресценция | флуоресцентные зондыGenre/Form: статьи в журналах Online resources: Click here to access online
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Proceedings of SPIE Vol. 12086 : XV International Conference on Pulsed Lasers and Laser Applications. P. 120861C-1-120861C-6Abstract: In the modern world, it is worth seriously thinking about the quality of food consumed. Eating livestock products, we often do not think about such things as the presence of antibiotics in them. However, this can have serious consequences for the body. That is why the sanitary services of all countries pay such attention to the definition of antibiotics. Somewhere very strict standards are set on them. This article is an overview of such antibiotics as sulfaguanidine, benzylpenicillin and chloramphenicol, we also discussed the methods for the determination of antibiotics, methods of fluorescence analysis and quantum chemistry, which we will use in future studies.
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In the modern world, it is worth seriously thinking about the quality of food consumed. Eating livestock products, we often do not think about such things as the presence of antibiotics in them. However, this can have serious consequences for the body. That is why the sanitary services of all countries pay such attention to the definition of antibiotics. Somewhere very strict standards are set on them. This article is an overview of such antibiotics as sulfaguanidine, benzylpenicillin and chloramphenicol, we also discussed the methods for the determination of antibiotics, methods of fluorescence analysis and quantum chemistry, which we will use in future studies.
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