Stability of nitrofuran residues during honey processing and nitrofuran removal by macroporous adsorption resins.
Stability of nitrofuran residues during honey processing and nitrofuran removal by macroporous adsorption resins.
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DOI：
10.1016/j.foodchem.2014.04.046
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发表时间：
2014-11
期刊：
影响因子：
8.8
通讯作者：
Qi Jia;Shifeng Yu;N. Cheng;Liming Wu;Jiajia Jia;X. Xue;W. Cao
中科院分区：
文献类型：
--
作者：
Qi Jia;Shifeng Yu;N. Cheng;Liming Wu;Jiajia Jia;X. Xue;W. Cao
人们越来越担心动物源性食品中含有硝基呋喃等抗生素对人类有害。本研究最初评估了不同蜂蜜加工步骤对四种硝基呋喃代谢物（3-氨基-2-恶唑烷酮、1-氨基乙内酰脲、氨基脲和3-氨基-5-吗啉代甲基-2-恶唑烷酮）稳定性的影响。对大孔吸附树脂（MAR）去除这些残留物进行了评估。每个处理步骤后，通过 LC-MS/MS 分析硝基呋喃代谢物。结果表明，蜂蜜加工降低了蜂蜜中硝基呋喃代谢物的含量，总损失量从56.6%降至90.4%。此外，LS-901 是最佳 MAR，对四种代谢物的吸附率为 69.9-91.8%。去除硝基呋喃代谢物后，蜂蜜可以安全地用作蜜蜂的冬季饲料。
There is increasing concern that the presence of antibiotics such as nitrofurans in animal-derived food products is harmful to human. This study originally assessed the effects of different honey processing steps on the stabilities of four nitrofuran metabolites (3-amino-2-oxazolidone, 1-aminohydantonin, semicarbazide and 3-amino-5-morpholinomethyl-2-oxazolidone). Macroporous adsorption resins (MARs) were evaluated for the removal of these residues. Nitrofuran metabolites were analysed by LC–MS/MS after each processing step. The results revealed that honey processing reduced nitrofuran metabolites in honey and the total loss was from 56.6% to 90.4%. Furthermore, LS-901 was the optimum MAR with adsorption rates of 69.9–91.8% for four metabolites. After removing nitrofuran metabolites, the honey could be safely used as winter feed for honeybees.