微波及燒烤處理對吳郭魚肉中磺胺二甲嘧啶殘留之影響   全文下載

Effect of Microwave and Roast Treatment on the Degradation of Sulfamethazine Residue in Tilapia Meat

以強迫方式餵食吳郭魚抗菌劑磺胺二甲嘧啶，使其魚肉中殘留此抗菌劑，將魚肉以不同程度的微波及燒烤處理，再測定其加熱後魚肉中磺胺二甲嘧啶含量的變化。吳郭魚經餵食磺胺二甲嘧啶6 小時，魚肉中的磺胺二甲嘧啶含量並未快速上升，從餵食後6 小時至12 小時急速上升，餵食後12 小時至24 小時呈緩慢下降趨勢。取上述經餵食後不同時間1 、6 、12 及24 小時之吳郭魚，其魚肉中所含之磺胺二甲嘧啶量分別為0.3 、0.45 、1.60 及1.2ppm ，取餵食後6 、12 、24 小時之魚肉經微波處理後磺胺二甲嘧啶殘存率迅速下降，微波處理2 分鐘內之殘存率較為快速， 2 至5 分鐘則趨緩和，各組之殘存率差異並不大。以5%鹽醃30 分鐘之魚肉，經微波處理後亦使殘存率下降，但魚肉經鹽醃處理後殘存率較未鹽醃者大，且鹽醃魚肉之磺胺二甲嘧啶含量愈低，則殘存率有較小之現象。以120°C或200°C燒烤處理，無論魚肉中含磺胺二甲嘧啶之多寡，均隨加熱時間之延長殘存率均有下降之現象。但以200°C加熱者殘存率較小，且魚肉中含磺胺二甲嘧啶濃度越低，加熱後之殘存率亦愈小。

Tilapia (Tilapia mossambica) was force-fed sulfamethazine (SMA) and residue of this antibiotic remained in the meat. We measured the change of residual SMA after microwave and roast treatment on Tilapia by different levels. The content of SMA in Tilapia increased slowly 6 hrs after feeding, had a sharp climb in 6~12 hrs and decreased gradually in 12~24 hrs. Taking the Tilapia after feeding in 1, 6, 12 and 24 hrs, we measured SMA amount in fish meat is 0.3, 0.45, 1.60 and 1.2 ppm respectively. Microwaving the fish meat after feeding in 6, 12, 24 hrs, we found SMA levels in fish degraded rapidly. SMA in fish had the fastest degradation rate in the first two mins and declined moderately in 2~5 mins. It made no difference in residual SMA among testing groups with different feeding times. Fish was soaked in 5% salt water for 30 mins and SMA in which was also decreased by microwave treatment. However, the degradation of SMA in the salt soaked sample was lower than that of the unsoaked one. The lower SMA content in fish soaked in salt, the less percentage of SMA residual remains. By roast treatment at 120°C or 200°C, SMA in the fish meat degraded with time in both cases no matter how much SMA the Tilapia first contained. The residual level of SMA was less in 200°C case. Furthermore, the lower SMA content in fish at first, the less residual level was left after heating. 以強迫方式餵食吳郭魚抗菌劑磺胺二甲嘧啶，使其魚肉中殘留此抗菌劑，將魚肉以不同程度的微波及燒烤處理，再測定其加熱後魚肉中磺胺二甲嘧啶含量的變化。吳郭魚經餵食磺胺二甲嘧啶6 小時，魚肉中的磺胺二甲嘧啶含量並未快速上升，從餵食後6 小時至12 小時急速上升，餵食後12 小時至24 小時呈緩慢下降趨勢。取上述經餵食後不同時間1 、6 、12 及24 小時之吳郭魚，其魚肉中所含之磺胺二甲嘧啶量分別為0.3 、0.45 、1.60 及1.2ppm ，取餵食後6 、12 、24 小時之魚肉經微波處理後磺胺二甲嘧啶殘存率迅速下降，微波處理2 分鐘內之殘存率較為快速， 2 至5 分鐘則趨緩和，各組之殘存率差異並不大。以5%鹽醃30 分鐘之魚肉，經微波處理後亦使殘存率下降，但魚肉經鹽醃處理後殘存率較未鹽醃者大，且鹽醃魚肉之磺胺二甲嘧啶含量愈低，則殘存率有較小之現象。以120°C或200°C燒烤處理，無論魚肉中含磺胺二甲嘧啶之多寡，均隨加熱時間之延長殘存率均有下降之現象。但以200°C加熱者殘存率較小，且魚肉中含磺胺二甲嘧啶濃度越低，加熱後之殘存率亦愈小。