Departamento de Engenharia Química, Pós-graduação em Engenharia de Alimentos , Universidade Federal do Paraná , Curitiba , Paraná 80060-000 , Brazil.
Núcleo Temático de Produção de Aves , Embrapa Suínos e Aves , Concórdia , Santa Catarina 89715-899 , Brazil.
J Agric Food Chem. 2018 Aug 8;66(31):8391-8397. doi: 10.1021/acs.jafc.8b02370. Epub 2018 Jul 24.
Nicarbazin is one of the major anticoccidials used in broiler feeds. The compound 4,4'-dinitrocarbanilide (DNC) is the marker residue of concern left from nicarbazin in chicken meat. The effect of thermal processing on DNC content accumulated in chicken breast was assessed, and samples were analyzed by liquid chromatography-tandem mass spectrometry. Five conventional cooking methods were evaluated: boiling, grilling, microwaving, frying, and roasting. To ensure DNC in meat, broilers were fed nicarbazin without withdrawal period. All heating methods surpassed the 70 °C end point core temperature in chicken breast. Maximum DNC degradation was reached at 10 min for boiling, at 30 min for grilling, and at 2 min for microwaving, and no further reduction was observed for longer thermal processing time. Boiling was more efficient in reducing DNC (69%). Grilling, microwaving, and frying achieved on average 55% of degradation. The outcomes reported herein may be considered in decision-making regarding further review of maximum residue limits.
尼卡巴嗪是肉鸡饲料中主要使用的抗球虫药之一。4,4'-二硝基苯甲酰替苯胺（DNC）是尼卡巴嗪在鸡肉中产生的标志性残留物质。本研究评估了热加工对鸡肉中累积的 DNC 含量的影响，并采用液相色谱-串联质谱法进行了分析。评估了五种常规烹饪方法：煮沸、烧烤、微波、油炸和烘烤。为了确保肉中的 DNC，肉鸡在没有停药期的情况下喂食尼卡巴嗪。所有加热方法均超过了鸡胸肉的 70°C 终点核心温度。煮沸 10 分钟、烧烤 30 分钟和微波 2 分钟可达到 DNC 的最大降解，而更长时间的热加工时间则没有进一步的降解。煮沸在降低 DNC 方面更有效（69%）。烧烤、微波和油炸平均达到 55%的降解。本研究结果可在进一步审查最大残留限量的决策中考虑。
