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首页> 外文期刊>Journal of Apicultural Research >Degradation of tylosin residues in honey
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Degradation of tylosin residues in honey

机译：蜂蜜中泰乐菌素残留的降解

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Honey containing tylosin was studied to determine the stability of residues over time. Residues were isolated from diluted honey samples by solid-phase extraction followed by quantification using high performance liquid chromatography. Oasis HLB cartridge isolation allowed the concentration of tylosin and desmycosin to be determined separately on the same sample. Oasis MCX extraction gave a single compound (apparently desmycosin dimethyl acetal) from both tylosin and desmycosin, with HPLC peak area proportional to the sum of the two. Tylosin converted to desmycosin with a half-life of approximately 4 months at 34 degreesC. The desmycosin seemed to be quite stable in honey, and the sum of the two antibiotics, determined by either method, decreased only slightly over 9 months. Use of tylosin for treatment of American foulbrood requires caution to prevent persistent residues in honey.
机译：研究了含泰乐菌素的蜂蜜，以确定残留物随时间的稳定性。通过固相萃取从稀蜂蜜样品中分离残留物，然后使用高效液相色谱法进行定量。通过Oasis HLB柱分离，可以在同一样品上分别测定泰乐菌素和去麦草素的浓度。 Oasis MCX萃取从泰乐菌素和脱粘菌素中得到单一化合物（显然是脱粘菌素二甲基乙缩醛），HPLC峰面积与两者之和成正比。泰乐菌素在34℃下的半衰期约为4个月，转化为脱麦角菌素。蜂蜜中的去麦草素似乎相当稳定，并且通过两种方法测定的两种抗生素的总和在9个月内仅略有下降。使用泰乐菌素来治疗美国臭脚需要谨慎，以防止蜂蜜中残留的残留物。

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