| Autor: |
Shotaro Hirata, Atsushi Masayama, Tadashi Nakatani, Hidenobu Hoshi, Satoshi Takatori |
| Předmět: |
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| Zdroj: |
Japanese Journal of Food Chemistry & Safety; 2023, Vol. 30 Issue 1, p23-28, 6p |
| Abstrakt: |
In the case of antibacterial substances (ASs) detected over the uniform limit (0.01 ppm) in processed foods, the maximum residue limits of ASs in ingredients should be verified. However, it would be impossible to obtain ingredients from the same lot as processed in most cases. Thus, the processing factors (PFs: the ratio of the AS concentrations after the process to those before processing) would be important to estimate the concentration of ASs in ingredients. In this study, the PFs of eight ASs in seafood (sea bream) were estimated using artificial residual samples, which were prepared by injection of eight ASs into seafood and standing at 4°C overnight. The PFs of eight ASs were estimated by the concentration of ASs in the artificial residual samples before and after the processing (boiling and frying). The concentration of ASs with lower octanol/water partition coefficient (logPow) (hydrophilic ASs) more rapidly declined during the boiling process than those of ASs with higher logPow (lipophilic ASs). On the contrary to that, the concentration of ASs with higher logPow rapidly declined during the frying process than those of ASs with lower logPow. The applicability of the PFs in the artificial residual sample was examined by comparison of the concentration of oxytetracycline (OTC) residue in the actual residual sample (yellow tail) before and after the processing. The PFs of OTC in the artificial residual sample could successfully correspond to the PFs of OTC in the actual residual samples. The PFs determined by artificial residual samples could be useful for evaluating the ASs concentration in ingredients from those of processed foods. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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