蜂蜜中抗生素残留的检测方法研究进展

蜂蜜中富含多种营养物质，在食品加工业中，蜂蜜不仅可以作为生产饮料、糖果等食品的甜味剂，还可以用于腌制果品、蔬菜。但在养蜂过程中，对于预防和治疗蜜蜂感染性疾病存在抗生素使用不当的问题。由于大多数抗生素难以被蜜蜂自身代谢，导致抗生素残留于蜂蜜中。消费者长期食用含有抗生素的蜂蜜会危害健康，因此检测蜂蜜中抗生素的残留有助于评估产品对人体健康的潜在风险。本文概述了蜂蜜中抗生素的残留现状，总结了蜂蜜中抗生素残留的检测技术，色谱法具有检测快速、灵敏等优点，但存在设备昂贵、检测成本较高等问题，传感器法和免疫分析法检测成本较低且操作简便，其中电化学传感器检测响应快速、灵敏度较高，具有良好的发展前景。最后对蜂蜜中抗生素残留检测技术的发展进行展望，以期为蜂蜜中抗生素残留的检测方法研究及应用提供理论参考。

Advances in the Detection Methods of Antibiotic Residues in Honey

Honey is rich in many nutrients. It is used in the food processing industry not only as a sweetener for the production of beverages, candies and other foods, but also for pickling fruits and vegetables. However, there is a problem of inappropriate use of antibiotics in the prevention and treatment of infectious diseases of bees during beekeeping process. Antibiotics remain in honey because most antibiotics are difficult to be metabolized by bees. If the honey containing antibiotics is eaten by consumers for a long time, consumers' health will be affected. Therefore, the detection of antibiotic residues in honey contributes to assess the potential health risks. The current status of antibiotic residues in honey is reviewed in the paper. And the detection methods of antibiotic residues in honey are summarized. Chromatography has the advantages of rapid and sensitive detection. But there are problems of expensive equipment and high detection costs. The sensor method and the immunoassay are cheap and easy to operate. The electrochemical sensor method has good prospects for development because of its rapid response and high sensitivity. Besides, the development of detection methods of antibiotic residues in honey is prospected. This paper is expected to provide theoretical reference for the research and application of detection methods of antibiotic residues in honey.