Ariño A, Lazaro R, Conchello P, Bayarri S, Herrera A
Department of Animal Production and Food Science, Veterinary Faculty, University of Zaragoza, Spain.
Food Addit Contam. 1995 Jul-Aug;12(4):559-66. doi: 10.1080/02652039509374344.
The influence of processing on the degradation of DDE in meat products was investigated. First, the current level of contamination in six different types of Spanish meat products was determined. Analysis were carried out by capillary gas chromatography with electron capture detector. Of the three residues analysed (both o,p' and p,p' isomers of DDT, DDD, and DDE), only p,p'-DDE was found above the detection limit of 4 micrograms/kg fat. The frequency of p,p'-DDE detection for the various products investigated varied between 78 and 100% of the 129 samples analysed, although mean levels were very low, in the range within 6-16 micrograms/kg. No sample contained DDE residues above the EC maximum residue limit of 1 mg/kg for DDT and metabolites on meat products. Mean concentrations of DDE in Spanish meat products have declined since 1980 by more than 10-fold as compared with previously reported data. Meat products following three commercial processes were analysed to compare the levels of DDE in the finished products with those obtained in the starting material. The average levels of DDE remained unchanged after 30 days of curing in 26 samples of pork sausage. Similarly, mean DDE concentrations were essentially constant throughout the ripening process to which 30 hams were subjected. Finally, cooking in an oven (80-82 degrees C for 100 min) of 20 pork bologna samples produced an apparent increase of 12.5% in mean p,p'-DDE levels that was not statistically significant (p > 0.05).(ABSTRACT TRUNCATED AT 250 WORDS)
研究了加工过程对肉制品中滴滴涕（DDE）降解的影响。首先，测定了六种不同类型西班牙肉制品的当前污染水平。分析采用带有电子捕获检测器的毛细管气相色谱法进行。在所分析的三种残留物（滴滴涕、滴滴滴和滴滴伊的邻，对’和对，对’异构体）中，仅对，对’-滴滴伊的含量高于4微克/千克脂肪的检测限。在所调查的各种产品中，对，对’-滴滴伊的检出频率在分析的129个样本的78%至100%之间，尽管平均含量非常低，在6 - 16微克/千克范围内。没有样本的滴滴伊残留量超过欧盟规定的肉制品中滴滴涕及其代谢物的最大残留限量1毫克/千克。与先前报告的数据相比，自1980年以来，西班牙肉制品中滴滴伊的平均浓度下降了10倍以上。对经过三种商业加工过程的肉制品进行分析，以比较成品中滴滴伊的含量与原材料中的含量。26个猪肉香肠样本在腌制30天后，滴滴伊的平均含量保持不变。同样，30个火腿在整个成熟过程中，滴滴伊的平均浓度基本保持恒定。最后，20个猪肉博洛尼亚香肠样本在烤箱中（80 - 82摄氏度烤100分钟）烹饪后，对，对’-滴滴伊的平均含量明显增加了12.5%，但差异无统计学意义（p > 0.05）。（摘要截断于250字）
