PDF《代谢物消减的影响》

第10 卷第10 期食品安全质量检测学报Vol.

10 No.

10 2019 年5月Journal of Food Safety and Quality May ,

2019 基金项目: 国家自然科学基金项目(31571869) Fund: Supported by the National Natural Science Foundation of China (31571869) *通讯作者: 赵东豪, 博士, 副研究员, 主要研究方向为水产品质量安全与风险评估研究.E-mail: donghaozhao@126.com *Corresponding author: ZHAO Dong-Hao, Ph.D, Associate Professor, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China. E-mail:donghaozhao@126.com

4 种烹饪方式对草鱼肉中孔雀石绿、结晶紫及其 代谢物消减的影响 杨金兰

1 , 陈俊1,王旭峰

2 , 陈成桐

1 , 罗龙娟

1 , 叶淑迎

1 , 王海宇

1 , 赵东豪 2* (1. 广州市海洋与渔业环境监测中心, 广州 510235;

2. 中国水产科学研究院南海水产研究所, 农业农村部水产品加工重点实验室, 广东省渔业生态环境重点开放实验室, 广州 510300) 摘要: 目的 探讨煮、蒸、炸和微波等

4 种烹饪方式对草鱼肉中孔雀石绿、结晶紫及其代谢物消减的影响. 方法 在空白草鱼肉中添加孔雀石绿、 隐色孔雀石绿、 结晶紫和隐色结晶紫后, 分别用

4 种方式烹饪, 采用高 效液相色谱串联质谱测定药物的含量.结果 结果表明: 经过炸、微波、煮和蒸等烹饪方法处理后, 鱼肉中 的药物浓度分别降低了 79.8%~93.7%、69.4%~91.2%、72.0%~86.2%和69.6%~77.8%.相同的烹饪方式, 原药 的消减速度均高于代谢物, 药物的消减速率顺序为: 炸>

微波>

煮>

蒸.结论 高温加热能促进孔雀石绿、结晶 紫及其代谢产物的消减. 关键词: 烹饪方式;

消减规律;

孔雀石绿;

结晶紫;

鱼肉 Effects of four cooking methods on the reduction of malachite green, crystal violet and their metabolites in Ctenopharyngodon idellus muscle YANG Jin-Lan1 , CHEN Jun1 , WANG Xu-Feng2 , CHEN Cheng-Tong1 , LUO Long-Juan1 , YE Shu-Ying1 , WANG Hai-Yu1 , ZHAO Dong-Hao2* (1. Guangzhou Environmental Momitoring Center of Ocean and Fishery, Guangzhou 510235, China;

2. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Fishery Ecology Environment, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China) ABSTRACT: Objective To investigate the effects of cooking methods, such as boiling, steaming, frying and microwaving on the reduction of malachite green (MG), crystal violet (CV) and their metabolites in Ctenopharyngodon idellus muscle. Methods Malachite green, cryptochrome malachite green, crystalline violet and cryptochrome crystalline violet were added to the blank grass fish and respectively cooked in

4 ways. The content of the drug was determined by high performance liquid chromatography tandem mass spectrometry. Results The results showed that the

4 cooking methods of frying, microwaving, boiling and steaming reduced the drug concentrations of 79.8%-93.7%, 69.4%-91.2%, 72.0%-86.2% and 69.6%-77.8%, respectively. The degradation rate of the prototype drug was higher than that of the metabolites in the same cooking method. The order of the drug'

s deceleration rate was: frying>

microwaving>

boiling>

steaming. Conclusion Cooking with high temperature can 第10 期 杨金兰, 等:

4 种烹饪方式对草鱼肉中孔雀石绿、结晶紫及其代谢物消减的影响