苄青霉素以及其它青霉素长期以来用于防治细菌性动物疾病。欧共体规定,生牛奶中青霉素浓度不得超过4μg/L;肉类中苄青霉素和苯氧甲基青霉素不得超过3μg/kg,苯唑青霉素、氯唑青霉素和二氯唑青霉素不得超过10μg/kg。以往检验动物性食物中的青霉素残留物多用微生物学方法,但这类方法不能准确鉴别和定量。为此,作者建立了气相色谱法。为了避免吸附损失,试验中所用玻璃器皿以硅烷化处理。 Benzillin and other penicillins have long been used to combat bacterial animal diseases. The European Community stipulates that the concentration of penicillin in raw milk shall not exceed 4 μg / L; the level of benzyl penicillin and phenoxymethyl penicillin in meat shall not exceed 3 μg / kg; the concentrations of oxacillin, penzacillin and dicloxacillin shall not exceed 10 μg / kg . Previous tests of animal food penicillin residues more microbiological methods, but such methods can not be accurately identified and quantified. To this end, the author established a gas chromatography. In order to avoid adsorption losses, the glassware used in the experiment was silylated.