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題名 | Ractopamine在牛肉、豬肉與豬之肝、腎與肺中的熱穩定性評估=Evaluation of the Heat Stability of Ractopamine in Beef, Pork, Swine Liver, Swine Kidney and Swine Lung |
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作者 | 張紹光; 謝明昆; 李衛民; 籃珮瑜; 張文發; 周濟眾; Chang, Shao-kuang; Hsieh, Ming-kun; Lee, Wei-ming; Lan, Pei-yu; Zhang, Wen-fa; Chou, Chi-chung; |
期刊 | 臺灣獸醫學雜誌 |
出版日期 | 20111200 |
卷期 | 37:4 2011.12[民100.12] |
頁次 | 頁253-261 |
分類號 | 412.37 |
語文 | chi |
關鍵詞 | 熱穩定性; 降解率; Ractopamine; Heat stability; Percentage of degradation; |
中文摘要 | 廣用於美國及部分國家的ractopamine (RAC)具增加精肉的效應,而其於可食組織中的殘留量與可能副作用,常為消費者所關注。由於一般禽畜產品多以熟食為主,而目前仍未見關於RAC於組織中的熱穩定性報告,故本研究是以高效能液相層析儀搭配紫外光偵測器分析經加熱後在牛、豬肉與豬肝、腎及肺中RAC的熱穩定性,藉此評估加熱對組織中RAC含量的影響。實驗結果顯示,RAC經不同加熱時間,各組織中的降解率,均隨加熱時間增長而增加(R2值皆約在0.9或以上)。RAC在所有組織加熱120分鐘後,於牛肉中的降解率最低(24.4%),豬的肌肉、肝、腎及肺臟間的降解率均介於34.1-46.4%之間,其中又以豬肺的降解率最高,並與肝及腎間具有顯著性的差異(<0.05)。綜合上述結果可知,於本試驗狀況下,不同組織可明顯影響RAC的降解百分率,即使加熱時間長至兩小時,亦僅最多能破壞於組織中約半量的RAC。 |
英文摘要 | Ractopamine (RAC) has been used for growth promotion and increasing the lean body weight of food-producing animal in US and some other countries. However, the residues of RAC in the edible tissues and the possible adverse effects of RAC are highly concerned by consumer. Since most food is cooked before eating, the information regarding heat stability of RAC in edible tissues becomes an important issue. The purposes of this study were to evaluate the heat stability of RAC in beef, pork, swine liver, swine kidney, and swine lung by high performance liquid chromatography (HPLC) with UV detection. Results showed that the RAC concentration decreased as heating time increased and a linear relationship (R2 > 0.9) could be established. After two hours of heating, the percentage of degradation was lowest in beef (24.4%) than in other tissues. Degradation of RAC in swine tissues (pork, liver, kidney and lung) ranged from 34.1 to 46.4% and was highest in lung with significant difference (p < 0.05) to liver and kidney. These data suggested that degradation of RAC varied in different matrices, even at continuously heating for two hours, only about half of the residual RAC in swine tissues can be degraded. Therefore, it cannot be assumed safe that normal cooking process can completely degrade RAC residues in meat matrices. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。