Rapid Detection of Chloramphenicol Residues in Fermented Foods Based on UPLC-DAD

Abstract

in the detection of chloramphenicol residues in fermented food, there are often problems of slow detection speed. Using UPLC-DAD method, a rapid detection method of chloramphenicol residues in fermented food based on UPLC-DAD method is designed. According to the characteristics of chloramphenicol, set up the detection reagent, select the detection equipment, and form the detection laboratory. It is usingUPLC-DAD method to design the test paper, using the set test reagent to deal with the sample to be tested, according to the design results of the test process, combining the reagent with the sample, to determine its specificity. Chloramphenicol residue was detected by test paper. So far, the rapid detection method of chloramphenicol residues in fermented food based on UPLC-DAD method has been designed. Compared with the original detection method, the detection speed of the detection method designed in this paper is significantly higher than the original method. In conclusion, the rapid detection method of chloramphenicol residues in fermented food based on UPLC-DAD method is effective.