頁籤選單縮合
題名 | Ractopamine在水與醬油中之熱穩定性評估=Studies of Heat Stability of Ractopamine in Water and Soy Sauce |
---|---|
作者 | 謝明昆; 張紹光; 藍珮瑜; 周濟眾; Hsieh, Ming-kun; Chang, Shao-kuang; Lan, Pei-yu; Chou, Chi-chung; |
期刊 | 臺灣獸醫學雜誌 |
出版日期 | 20110600 |
卷期 | 37:2 2011.06[民100.06] |
頁次 | 頁111-118 |
分類號 | 412.25 |
語文 | chi |
關鍵詞 | 乙型腎上腺素致效劑; 熱穩定; 降解率; Beta-adrenergic agonist; Heat stability; Percentage of degradation; |
中文摘要 | Ractopamine (RAC) 雖已成為部分國家核可使用的選擇性乙型腎上腺素致效劑,但目前仍未見RAC 於不同基質或組織中熱穩定性的相關研究報告。因此,本研究探討RAC於不同加熱方式(水浴、微波及高壓滅菌釜)、不同加熱時間(100℃水浴加熱15、30、60及120分鐘)及水與醬油中的熱穩定性,藉此評估烹煮加熱對RAC 於兩種水相基質中的穩定性。實驗結果顯示,水中的RAC,於選用的三種加熱方式中,以高壓滅菌釜加熱的降解率最高,微波加熱的降解率最低,但三種加熱方式的降解率皆低於13.1%。對不同的加熱時間而言,RAC 於兩種水相基質中的降解率,皆隨加熱時間增長而增加,且均呈線性相關(R2 > 0.9)。此外,RAC在水與醬油中的降解率具有極顯著的差異(P < 0.01);加熱120分鐘後,其於水中降解率約為4.9%,但醬油中可達35.5%。綜合上述結果可知:RAC 的熱穩定性相當高,不同水性基質對RAC 降解率的影響非常明顯,且一般加熱方式,並無法完全破壞水與醬油中已存在的RAC。 |
英文摘要 | Ractopamine (RAC), a beta-adrenergic agonist, had been approved as a growth promoter for several species of animal in some countries. However, the effect of cooking on the stability of RAC is unknown. The purposes of this study were to evaluate the heat stability of RAC in different heating processes (water bath, microwaving and autoclave), different heating length (100℃ in water bath for 15, 30, 60 and 120 min) and two liquid matrices (water and soy sauce). Results showed that the degradation of RAC in water was highest after autoclaving (13.1%) and lowest after microwaving.In general, RAC concentration reduced as heating time increased, and showed linear relationship (R2 > 0.9). RAC decreased minimally in water, but decreased up to 35.5 % when heating in soy sauce. In conclusion, RAC is considered heat stable in water and degradations of RAC are different in different liquid matrices. Overall, heating can not be relied on to completely degrade RAC. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。