烹饪对鱼类中喹诺酮类药物恶喹酸和氟甲喹残留量的影响。
Effect of cooking on residues of the quinolones oxolinic acid and flumequine in fish.
作者信息
Steffenak I, Hormazabal V, Yndestad M
机构信息
Department of Food Hygiene, Norwegian College of Veterinary Medicine, Oslo.
出版信息
Acta Vet Scand. 1994;35(3):299-301. doi: 10.1186/BF03548335.
The effect of cooking on residues of the quinolones oxolinic acid and flumequine in fish was investigated. Salmon containing residues of oxolinic acid and flumequine was boiled or baked in the oven. Samples of raw and cooked muscle, skin, and bone, as well as of the water in which the fish was boiled and juice from the baked fish, were analysed. Oxolinic acid and flumequine did not degrade at the temperatures reached when cooking the fish. However, fish muscle free from drug residues may be contaminated during boiling and baking due to leakage of the drug from reservoirs in the fish.
研究了烹饪对鱼类中喹诺酮类药物恶喹酸和氟甲喹残留量的影响。将含有恶喹酸和氟甲喹残留的三文鱼进行水煮或烤箱烘焙。分析了生的和烹饪后的肌肉、皮肤、骨骼样本，以及煮鱼的水和烤鱼的汁液样本。在烹饪鱼类所达到的温度下，恶喹酸和氟甲喹不会降解。然而，由于药物从鱼体内的储存部位渗漏，无药物残留的鱼肉在水煮和烘焙过程中可能会受到污染。
Zotero 插件