DETECTION OF STREPTOMYCIN IN HONEY BY ENZ YME-IMMUNOASSAY USING SOLID-PHASE EXTRACTION AND IMMUNOAFFINITY CHROMATOGRAPHY

A method for the detection of streptomycin residues in honey was devel oped. Streptomycin was extracted from honey using a solid phase extrac tion (SPE) procedure, further purified using immunoaffinity chromatogr aphy (SPE/IAC), and determined by competitive enzyme immunoassay (EIA) . The detection limits, using SPE alone and SPE/IAC coupling, were 32 and 11.5 ng streptomycin/g, respectively. Recoveries at the 50 ng/g le vel were 100 % and 93 %. This method was used to analyse 38 honey samp les obtained from honey producers in Southern Germany, and 18 commerci al honey samples from retail stores in Munich. All 38 samples from Sou thern Germany were streptomycin-negative. By contrast, streptomycin co uld be detected in 9 (SPE) and 11 (SPE/IAC) samples of 18 commercially available honey samples. Streptomycin concentrations were in a range from 32-102 ng/g (SPE) and 14-92 ng/g (SPE/IAC).