加工过程对鸡肉和蛋中盐霉素和莫能菌素残留的影响

Effect of Processing on Salinomycin and Monensin Residues in Eggs and Chicken

探讨水煮、油炸、微波和冷冻4种加工方法对鸡肉和鸡蛋中盐霉素和莫能菌素残留量的影响。试验采用在鸡蛋和鸡肉中分别添加一定量已知浓度的2种药物,分别经上述4种加工方法处理后,取样提取、净化,用高效液相色谱法测定其残留量。结果显示:3种热加工处理水煮、油炸和微波均会不同程度地降解鸡蛋和鸡肉内残留的盐霉素与莫能菌素,其中,微波处理效果好于其他2种处理方法;而冷冻过程中鸡蛋和鸡肉内2种药物的残留量则无显著变化;3种热加工方法对鸡蛋和鸡肉内盐霉素和莫能菌素的降解效率不同,鸡肉中的药物相对较易被降解,处理后鸡蛋内2种药物的降解率均不到43%,而鸡肉内药物的降解率均超过60%。

Salinomycin and monensin residues in eggs and chicken meat was investigated during the processes of boiling, frying, microwaving and freezing. Salinomycin and monensin were added to eggs and chicken meat, and samples were taken and analyzed for residues by HPLC. The results showed that salinomycin and monensin residues after heat treatment （ boiled, fried and microwaved） were degraded to different extent. And the degradation rate of residues with microwave was higher than that of the other processing. Freezing treatment didn＇t change significantly the residues of salinomycin and monensin in eggs and chicken meat. Residues of salinomycin and monensin in chicken meat were indicated to be more easy to be degraded than that in eggs, the degradation rate of residues in eggs was lower than 43%, but over 60% in chicken meat after boiled,fried and microwaved.