Department of Inspection, Ministry of Agriculture and Forestry of Turkish Republic , Ankara, Turkey.
Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ankara University , Ankara, Turkey.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020 Jul;37(7):1145-1155. doi: 10.1080/19440049.2020.1753892. Epub 2020 May 3.
The study aimed to evaluate the effects of heat on macrocyclic lactone residues in cows' milk. Ivermectin, abamectin, doramectin, eprinomectin and moxidectin were added to raw milk in three concentrations. The milk was then pasteurised (40 seconds at 74°C or 1 minute at 80°C) and boiled (10 minutes at 100°C). The analyses were performed with a validated method: LC-MS/MS. Thermal treatment resulted in a statistically significant decrease in the abamectin, eprinomectin, and moxidectin concentrations in the milk; however, the residues did not completely degrade. Boiling resulted in a greater decrease in the moxidectin concentrations than was observed with pasteurisation. The high pasteurisation and boiling processes had a greater effect on the eprinomectin residues than did the low pasteurisation process. The pasteurisation and boiling processes did not have an effect on the doramectin and ivermectin. The study concluded that the macrocyclic lactones are generally resistant to such processes.
本研究旨在评估热对牛奶中环丙氨嗪残留的影响。伊维菌素、阿维菌素、多拉菌素、埃普里诺菌素和莫昔克丁以三种浓度添加到生奶中。然后将牛奶进行巴氏消毒（74°C 下 40 秒或 80°C 下 1 分钟）和煮沸（100°C 下 10 分钟）。分析采用经过验证的方法：LC-MS/MS。热处理导致牛奶中阿维菌素、埃普里诺菌素和莫昔克丁的浓度呈统计学显著下降；然而，残留并未完全降解。与巴氏消毒相比，煮沸导致莫昔克丁浓度下降更大。高巴氏消毒和煮沸过程对埃普里诺菌素残留的影响大于低巴氏消毒过程。巴氏消毒和煮沸过程对多拉菌素和伊维菌素没有影响。该研究得出结论，大环内酯类通常能抵抗此类处理。
