鸡蛋中药物残留加工因子与监测结果分析

Analysis of drug residue processing factors and monitoring results in eggs

目的分析鸡蛋中药物残留膳食暴露加工因子的确定与监测样品结果。方法按监测计划采集样品并制备模拟样品,应用超高压液相色谱-串联质谱测定15种药物残留含量,并计算加工因子与去除率。结果120份样品检出氧氟沙星5份(2.5~65.8μg/kg),环丙沙星1份(2.4μg/kg)。煮蛋器15 min加工因子为0.10~0.87,微波加热(60s)加工因子为0.10~0.92。结论加工处理过程能显著降低食物中药物残留量,降低人群膳食暴露风险,蒸蛋器加热与微波烹调2种加工处理方式相比较,微波烹调过程对药物残留的去除作用小。监测结果分析表明,在不同地区、不同品种和不同参数间的药物残留检出率无统计学差异。

Objective To analyze the determination and monitoring of dietary exposure processing factors for drug residues in eggs. Methods Samples were collected according to the monitoring plan and simulated samples were prepared. The residual contents of 15 drugs were determined by ultra high pressure liquid chromatography-tandem mass spectrometry, and the processing factors and removal rates were calculated. Results Five ofloxacin (2.5-65.8 μg/kg) and one ciprofloxacin (2.4 μg/kg) were detected from 120 samples. The processing factor of egg boiler for 15 min was 0.10-0.87, and the processing factor of microwave heating (60 s) was 0.10-0.92. Conclusion Processing process can significantly reduce the residues of drugs in food and reduce the risk of dietary exposure. Compared with microwave cooking, microwave cooking process has less effect on the removal of drug residues. Monitoring results showed that there was no statistical difference in the detection rate of drug residues among different regions, varieties and parameters.