烹饪方式对克氏原螯虾中恩诺沙星残留的影响

The effects of cooking on residues of enrofloxacin in Procambarus Clarkii

为研究不同烹饪方式对小龙虾(Procambarus clarkii)中恩诺沙星残留的影响,实验采用浸泡给药方式,获得小龙虾实际阳性样品,并将其制备成2 g的虾丸。分别采用水煮、清蒸、油炸和微波4种方式对其进行烹饪加工,采用高效液相色谱串联质谱法(high performance liquid chromatography tandem mass spectrometric,HPLC-MS/MS)测定加工前、后虾丸中恩诺沙星的含量。结果显示,4种烹饪方式条件下,小龙虾中恩诺沙星含量分别下降了32.0%~38.2%、8.6%~22.0%、40.6%~55.4%和22.1%~74.9%。研究认为,水煮、清蒸、油炸和微波4种烹饪方式均能够减少小龙虾肌肉中恩诺沙星的残留量,其中,采用微波加工方式烹饪处理后小龙虾中恩诺沙星残留下降最为显著。本研究可为开展小龙虾中恩诺沙星残留风险评估和科普宣传工作提供数据支撑。

The effects of various cooking methods for reducing the residue of enrofloxacin(ENR)in Procambarus clarkii(crayfish)muscles were investigated in the paper.The positive samples were obtained by crayfish medicine bath,and then they were prepared into 2g shrimp pellets.The different methods,such as boiling,steaming,frying and microwaving,were used to process the shrimp pellets.The sample analysis was carried out by high performance liquid chromatography tandem mass spectrometric(HPLC-MS/MS).The results showed that the ENR residues in crayfish were decreased 32.0%-38.2%,8.6%-22.0%,40.6%-55.4%and 22.1%-74.9%,respectively for boiling,steaming,frying and microwaving.Four different cooking methods could reduce the residue of ENR in crayfish and reduce its risk of consumption,and microwaving is the best method for reducing ENR residue in crayfish.The study would provide reference data for the risk assessment and popular science propaganda of enrofloxacin in Procambarus Clarkii.