肉製品中磺胺劑殘留量調查

SURVEY OF SULFADRUG RESIDUE IN MEAT PRODUCTS

養豬業者在飼養期中常基於動物疾病之治療或預防的目的而廣泛的使用礦胺劑等藥物，屢有所聞。尤其飼養者為了增進飼料效率，並促進生長，常採用低劑量長期使用之方法，因其安定性高又有組織移行性，若用法及用量不當或未能嚴格遵守屠宰前的停藥規定，則豬肉中就難免會造成礦胺劑的殘留問題，特別是礦胺二甲嘧啶最被重視，因它不但殘留率較高，又經老鼠試驗證實會引起甲狀腺濾泡性腺瘤，故若長期超量食用，可能對人體器官也會造成不良影響，導致歐美日等國政府採取監管措施，以防杜可能造成的安全問題，我國也不例外，衛生署公告的動物用藥殘留標準，礦胺劑的殘留量為0.1ppm以下，又由於豬肉中的礦胺二甲嘧啶，在受熱或醃製加工後，雖可有50%的破壞，但仍有殘留（Epstein等，1988），為了解本省小型加工廠或家庭工廠的加工肉製品其礦胺劑殘留情形而作此調查。

The Survey was conducted between August 1990 and April 1991. Total 300 samples, including hams, meat balls, sausages, dried meats, and powdered meats, were collected in Taiwan area. Sulfadrugs (Including Sulfathiazole, Sulfamonomethoxine, Sulfamethazine, Sulfaquinoxaline and Sulfadimethoxin) residue in sample were identified by thin layer chromatography and quantified by high performance liguid chromatography. The detection rate In ham was 2.8% (1/36), that in meat ball was 14.5% (11/76), and that in sausage was 2.0% (2/99). No Sulfadrug residue was found in 40 dried meats and 49 powdered meats, 14 of the 300 meat Products were inspected Sulfadrug and all was Sulfamethazine. Its residue was below the allowance being 0.1 ppm.