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。
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 accelerate the degradation of MG, CV and their metabolites.
作者
杨金兰
陈俊
王旭峰
陈成桐
罗龙娟
叶淑迎
王海宇
赵东豪
YANG Jin-Lan;CHEN Jun;WANG Xu-Feng;CHEN Cheng-Tong;LUO Long-Juan;YE Shu-Ying;WANG Hai-Yu;ZHAO Dong-Hao(Guangzhou Environmental Momitoring Center of Ocean and Fishery, Guangzhou 510235, China;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)
出处
《食品安全质量检测学报》
CAS
2019年第10期2942-2948,共7页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(31571869)~~
关键词
烹饪方式
消减规律
孔雀石绿
结晶紫
鱼肉
cooking mode
reduction
malachite green
crystal violet
fish muscle
