The influence of cooking procedures on doxycycline concentration in contaminated eggs
| Autor: | Andrzej Posyniak, Anna Gajda, Małgorzata Gbylik-Sikorska, Tomasz Bladek |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Eggs
01 natural sciences Analytical Chemistry Matrix (chemical analysis) 0404 agricultural biotechnology Boiling medicine Animals Cooking Doxycycline Chromatography Chemistry Cooking methods 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Contamination 040401 food science Drug Residues 0104 chemical sciences Anti-Bacterial Agents Female Chickens Food Science medicine.drug |
| Zdroj: | Food chemistry. 221 |
| ISSN: | 1873-7072 |
| Popis: | Doxycycline (DC) is forbidden compound in laying hens. Most information about drug residues in eggs concern their concentrations in raw matrix and the data about the influence of cooking on antibiotics residues in eggs are limited. Thus, the residues concentration of DC in eggs after different cooking methods was investigated. Analyses of DC were assayed by liquid chromatography – tandem mass spectrometry method. The stability of DC in eggs were depended upon the type and time of cooking procedure. By microwaving DC was reduced most effective with concentrations decreased by 53% and 50.3% after 4 min of microwaving without cover and microwaving with cover, respectively. In fried eggs, DC was reduced by 39.8% in 6 min. By the boiling cooking, the smallest reduction was observed with the concentration decreased by 29.8% after 8 min. The obtained results show that ordinary cooking does not eliminate the all DC residues present in eggs. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect