贮藏和加工工艺对畜禽产品中氟喹诺酮类药物残留风险的影响

目的 研究贮藏和加工工艺对猪、牛、羊、鸡和鸭畜禽产品中氟喹诺酮类药物残留风险的影响.方法 预先对新鲜畜禽样品中氟喹诺酮类残留进行检测,选取阴性样品为实验样品,然后添加入氟喹诺酮类药物标准品后进行冷藏、冷冻、烤制、炸制、煎制、蒸制、煮制、炖制、干制和腌制实验后测定其药物残留量和清除率,从而比较风险影响的差异性.结果 冷藏...

Effects of storage and processing technology on the risk of fluoroquinolones residues in livestock and poultry products

Objective To study the effects of storage and processing technology on the risk of fluoroquinolones residues in pig, cattle, sheep, chicken and duck livestock and poultry products. Methods The residues of fluoroquinolones in fresh livestock and poultry samples were detected in advance, and the negative samples were selected as the experimental samples. Then the fluoroquinolones were added into the standard samples, and the experiments of refrigeration, freezing, baking, frying, decocting, steaming, boiling, stewing, drying and salting were carried out to determine the drug residues and clearance rate, so as to compare the differences of risk effects. Results The clearance rates of salad floxacin and flumequine in chicken and duck meat were the highest after refrigeration and freezing, averaging 6%?9%. There was no significant clearance of enrofloxacin, difloxacin and dafloxacin from fat (or sebum), liver or kidney. After frying (or decoctinging) for 4 min and baking, the clearance rates were obvious, the maximum was about 28%. The maximum clearance rate after steaming, boiling, steeping and drying was about 19%. The maximum clearance rate after pickling was about 18%. Conclusion The effects of refrigeration and freezing on the risk of salad floxacin, flumequine, ennorfloxacin, difloxacin and dafloxacin in chicken were not significant (P>0.05); Processing technology, tissue site and drug type had significant influence on the risk of fluoroquinolones residue in livestock and poultry products (P<0.05).