McCracken R J, Kennedy D G
Department of Agriculture for Northern Ireland, Stormont, Belfast, UK.
Food Addit Contam. 1997 Jul;14(5):507-13. doi: 10.1080/02652039709374558.
Residues of furazolidone in pig tissues have previously been shown to be bioavailable in the rat. However, no specific furazolidone metabolite has been identified in the tissues of a second species. Tissues were taken from pigs that had been treated therapeutically with furazolidone, lyophilized and then fed to female Sprague Dawley rats for 3 days. Protein-bound and solvent-extractable residues containing the side chain metabolite 3-amino-2-oxazolidinone (AOZ) were detected in the liver, kidney and muscle of the rats using HPLC-thermospray mass spectrometry. Furazolidone-contaminated pig tissues which had undergone solvent extraction and thereby contained only bound residues, was fed to two rats. Bound and extractable AOZ was detected in liver, kidney and muscle. Since it is most likely that consumers would eat animal tissue which had been cooked, an experiment was carried out to determine the effects of cooking upon the concentrations of AOZ residues in pig tissues. Total AOZ concentrations were not significantly reduced in liver, kidney or muscle, following frying, grilling or microwaving.
先前已表明，猪组织中的呋喃唑酮残留对大鼠具有生物利用性。然而，在第二种动物的组织中尚未鉴定出特定的呋喃唑酮代谢物。从经呋喃唑酮治疗的猪身上获取组织，冻干后喂给雌性斯普拉格-道利大鼠3天。使用高效液相色谱-热喷雾质谱法在大鼠的肝脏、肾脏和肌肉中检测到含有侧链代谢物3-氨基-2-恶唑烷酮（AOZ）的蛋白质结合和可溶剂萃取的残留物。将经过溶剂萃取且仅含有结合残留物的受呋喃唑酮污染的猪组织喂给两只大鼠。在肝脏、肾脏和肌肉中检测到结合态和可萃取的AOZ。由于消费者很可能会食用经过烹饪的动物组织，因此进行了一项实验，以确定烹饪对猪组织中AOZ残留浓度的影响。油炸、烧烤或微波处理后，肝脏、肾脏或肌肉中的总AOZ浓度没有显著降低。
