加工方法对对虾中三种氯霉素类药物残留消除的影响

The Influence of Various Processing Mmethods on the Elimination of Chloramphenicol Residues in Prawns

摘要:

为了探讨不同加工方法对对虾中氯霉素类药物消除的影响，本文研究了蒸、煮、烤、炸和微波等五种加工方法对对虾中氯霉素、甲砜霉素和氟苯尼考消除的影响。空白虾肉分别添加含2.0 μg/g三种氯霉素类药物的标准溶液，然后制成5 g大小的虾肉丸。分别用蒸、煮、烤、炸和微波等五种加工方法进行处理，虾肉丸中残留的三种氯霉素类药物含量用HPLC-UVD法检测。结果表明：虾肉丸蒸8 min后三种氯霉素类药物下降了41.99~44.50%，煮8 min后三种氯霉素类药物下降了53.93~56.19%，烤4 min后氯霉素类药物下降了93.31~95.47%，炸4 min后三种氯霉素类药物下降了93.30~94.91%，微波2 min后三种氯霉素类药物下降了29.37~41.86%。采用蒸、煮、烤、炸和微波等五种加工方法，烤、炸使虾肉丸中三种氯霉素类药物降至最大残留限量(MRL)以下需要的时间最短，其次是微波，蒸、煮最长。采用烘烤和油炸方法对减少虾肉丸中三种氯霉素类药物的残留最有效。

Abstract:

The influence of five processing methods, including steaming, boiling, roasting, deep frying, and microwaving, on the elimination of residues of chloramphenicol (CAP), thiamphenicol (TAP), and florfenicol (FF) in prawns was investigated. Blank prawn meat was mixed with 2.0 μg/g each of CAP, TAP, and FF in standard solutions; this meat was used to prepare 5 g meatballs. These meatballs were cooked separately by steaming, boiling, roasting, deep frying, and microwaving. The CAP, TAP, and FF content in the cooked meatballs was determined by high performance liquid chromatography-ultraviolet detection (HPLC-UVD). Cooking of prawn meatballs by steaming and boiling for 8 min led to a 41.99~44.50% and 53.93~56.19% decrease in CAP, TAP, and FF content, respectively; roasting and deep-frying for 4 min and microwaving for 2 min led to a decrease of 93.31~95.47%, 93.30~94%, and 29.37~41.86% in the CAP, TAP, and FF content, respectively. Among the five processing methods, the time required to reduce the contents of CAP, TAP, and FF to below the maximum residue limit (MRL) was lowest for roasting and deep frying, followed by microwaving; steaming and boiling took the longest time to reduce the CAP, TAP, and FF content to below MRL. Therefore, roasting and deep frying were discovered to be the most effective ways to reduce CAP, TAP, and FF residues in prawn meat.