普通烹調程序對雞肉中四環素殘留影響   全文下載

Effect of Ordinary Cooking Procedures on Tetracycline Residues in Chicken Meat

四環素（tetracyclines,TCS）於禽類飼養的濫用，導致藥物殘留於供人類食用的組織中，造成健康威脅。因此，雞肉經烹調後，組織中四環素殘留的穩定性是一個重要的研究領域，因其提供健康、安全的重要資訊。本研究旨在了解雞肉四環素殘留在不同烹調過程中的變化，並找出使食物更安全所需的烹調時間。含四環素的雞胸肉和雞腿分別，以煮，烤和微波方式經不同時間烹調，然後以二極管陣列檢測高效液相層析儀分析其四環素含量。雞肉中四環素殘留取決於烹調方式、烹調時間和四環素種類。微波比煮和烤更能有效減少四環素殘留，延長烹調時間可以減少四環素殘留，doxycycline 最耐高溫，而 oxytetracycline 最不耐高溫。微波、煮和烤破壞 90% 初始四環素殘留量所需的時間分別為 23.9，53.2 和 101.6 分鐘。一般而言，足夠的烹調溫度和時間可以顯著減少四環素殘留，讓消費者吃得更安全。"

The abundant misuse of tetracyclines (TCs) in poultry production results in the presence of their residues in edible tissues, intended for human consumption, causing a health threat. Hence, the stability of TC residues in chicken tissues under cooking conditions is an important research area, which provides valuable information related to health safety aspects. This study aimed to present the changes by different cooking processes on TCs in chicken meat, and determine the cooking time required to make the cooked sample safer for consumption. Chicken breast and thigh incurred with TC were cooked by boiling, roasting and microwaving for different durations of time and analyzed by high-performance liquid chromatography with diode array detection. The losses of TC residues in chicken meat were depended upon the cooking procedure, cooking time and TC agents. Microwaving was more effective than boiling and roasting. The losses of TC residues increased with prolonged cooking time. Doxycycline was the most heat stable of TCs, while oxytetracycline was the most heat labile. The time required to destroy 90% of the initial TC level was 23.9, 53.2 and 101.6 min for microwaving, boiling and roasting, respectively. Generally, sufficient cooking temperature and time can have a significant effect on the losses of TC residues and provides an additional margin of safety for consumers.