Cerkvenik Vesna, Perko Bogdan, Rogelj Irena, Doganoc Darinka Z, Skubic Valentin, Beek Wim M J, Keukens Henk J
Institute of Food Hygiene and Bromatology, Veterinary Faculty of the University of Ljubljana, Gerbiceva 60, SI-1000 Ljubljana, Slovenia.
J Dairy Res. 2004 Feb;71(1):39-45. doi: 10.1017/s0022029903006381.
The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0.2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing; 30- and 60-day ripened cheese; and whey, secondary whey and whey proteins obtained after cheese-making (albumin cheese). The concentration of the H2B1a component of IVM was analysed in these dairy products using an HPLC method with fluorescence detection. The mean recovery of the method was, depending on the matrix, between 87 and 100%. Limits of detection in the order of only 0.1 microg H2B1a/kg of product were achieved. Maximum concentrations of IVM were detected mostly at 2 d after drug administration to the ewes. The highest concentration of IVM was found on day 2 in 60-day ripened cheese (96 microg H2B1a/kg cheese). Secondary whey was the matrix with the lowest concentration of IVM (<0.6 microg H2B1a/ kg). Residue levels fell below the limits of detection between day 5 (for secondary whey) and day 25 (for all cheese samples). In the matrices investigated, linear correlations between daily concentrations of IVM, milk fat and solid content were evident. During yoghurt production, fermentation and thermal stability of IVM was observed. During cheese production, approximately 35% of the IVM, present in the raw (bulk) milk samples, was lost. From the results it was concluded that the processing of ewes' milk did not eliminate the drug residues under investigation. The consequences of IVM in the human diet were discussed. Milk from treated animals should be excluded from production of fat products like cheese for longer after treatment with IVM than for lower fat products.
在以下乳制品中，研究了伊维菌素（IVM）残留量在30只母羊每日大量牛奶加工过程中的变化情况（皮下注射0.2 mg IVM/kg体重后，采集长达33天的牛奶）：由生牛奶和巴氏杀菌牛奶制成的酸奶；压制后的奶酪；成熟30天和60天的奶酪；以及奶酪制作后获得的乳清、二级乳清和乳清蛋白（白蛋白奶酪）。使用带荧光检测的高效液相色谱法分析这些乳制品中IVM的H2B1a成分浓度。该方法的平均回收率根据基质不同在87%至100%之间。检测限仅为0.1微克H2B1a/千克产品左右。IVM的最高浓度大多在给母羊给药后2天检测到。在60天成熟奶酪中，第2天发现IVM的最高浓度（96微克H2B1a/千克奶酪）。二级乳清是IVM浓度最低的基质（<0.6微克H2B1a/千克）。残留水平在第5天（二级乳清）至第25天（所有奶酪样品）之间降至检测限以下。在所研究的基质中，IVM每日浓度与乳脂肪和固体含量之间存在明显的线性相关性。在酸奶生产过程中，观察到IVM的发酵和热稳定性。在奶酪生产过程中，生（大量）牛奶样品中存在的IVM约有35%损失。从结果得出结论，母羊牛奶的加工并未消除所研究的药物残留。讨论了IVM在人类饮食中的后果。用IVM处理过的动物的牛奶，在处理后，应比低脂产品更长时间地排除在奶酪等脂肪产品的生产之外。
