頁籤選單縮合
題名 | 加熱方式對殘留於鰻魚肉中之羥四環素之影響 |
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作者 | 黃承輝; 熊文俊; 秦宗顯; | 書刊名 | 嘉義農專學報 |
卷期 | 43 1995.11[民84.11] |
頁次 | 頁101-110 |
分類號 | 387.1021 |
關鍵詞 | 鰻魚; 羥四環素; 藥物殘留; 加熱破壞; Eel; Oxytetracycline; Drug residue; Heat destruction; |
語文 | 中文(Chinese) |
中文摘要 | 以經四環素(OTC)經口投與日本鰻使產生藥物殘留後,以微波加熱、燒 烤及蒸煮等不同加熱方式處理。在600W,2450MHz,二分鐘微波加熱的條件下, 超過85殘留於魚肉中的OTC力價被破壞;以蒸煮及燒烤方式加熱,則OTC的力價在 加熱15分鐘及22分鐘後損失80以上。在4,-20及-40℃低溫環境下儲存30天對於魚 肉中之OTC力價則無顯著影響。 |
英文摘要 | Eel (Anguilla japonica) muscle with oxytetracycline residue was preparedby oral administration of the drug. The resulted muscle samples weresubjected to various heating treatments to test the destruction of OTCbioactivity in muscle. Over 85 of the original drug bioactivity lost after 2min of microwave heating under 600W and 2450MHz. Similar level of drugdestruction was found in steam heating and oven roasting samples after 15and 22 min heating, respectively. No significant change in bioactivity of OTCresidue was observed in eel muscle samples after 30 days storage at 4, -20, and 40℃. |
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