Development of a mass spectrometry-based foodomics approach to characterize the fate of selected antibiotic residues during food processing and storage.

开发基于质谱的食品组学方法来表征食品加工和储存过程中选定的抗生素残留物的命运。

• 批准号: RGPIN-2017-04800
• 负责人: Bayen, Stéphane
• 金额: $ 1.82万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=630200
• 关键词: Development; mass; spectrometry; based; foodomics

Despite the global efforts to manage antibiotics used as veterinary drugs, residues are frequently detected in food such as meat, seafood, milk, honey or eggs. Recently, we showed that one antibiotic, chloramphenicol, does not exist solely as the parent compound in food, but also occur as a multitude of (often unidentified) metabolites, and can transform during cooking into far more complex chemical mixtures with unknown impact for human health.

尽管全球努力管理用作兽药的抗生素，但肉类、海鲜、牛奶、蜂蜜或鸡蛋等食品中仍经常发现残留物。最近，我们发现一种抗生素——氯霉素，不仅以母体化合物的形式存在于食品中，而且还以多种（通常是未鉴定的）代谢物的形式存在，并且可以在烹饪过程中转化为更复杂的化学混合物，对人类健康的影响未知。