Studies On Quick Detecting Penicillin Residue In Bovine Milk By SPA-COA

Penicillins antibiotic are often used for curing and preventing cow disease and as feed additive. But their residue in animal derived food and toxicity can do harm to human health and food safety. So penicillins anbibiotic residue in food is increasely being paid attention to. At present ,the main methods of detecting penicillins antibiotic residue have HPLC ,TTC and so on .Though these methods are very sensititive, they are complex , time-consuming and costly. In this study penicillin hapten was respectively coupled with BSA and OVA to synthesize PEN-EDC-BSA and PEN-EDC-OVA complete antigen applying CDI. The IgG against penicillin was obtained by immunizing rabbits Using complete antigen. Different concentration IgG which had been obtained was coupled with different concentration SPA to prepare SPA diagnosticum.Then SPA coagglutination test was done to detect penicillin. According to the study,the following conclusions could be drawn: (1) The optimal SPA concentration was 5%. (2) The optimal ratio of IgG and SPA was 1︰5. (3) The optimal pH of PBS diluent was 7.4 and the optimal concentration of PBS diluent was 0.01 M. (4)The minimum detectability of SPA-COA in detecting penicillin was tentatively determined as 10 μg/L. (5)The new method established in the study of detecting penicillin residue in bovine milk was practical.