Stability of nitrofuran residues during honey processing and nitrofuran removal by macroporous adsorption resins
文献类型: 外文期刊
第一作者: Jia, Qi
作者: Jia, Qi;Cheng, Ni;Jia, Jiajia;Cao, Wei;Yu, Shifeng;Wu, Liming;Xue, Xiaofeng
作者机构:
关键词: Honey;Nitrofurans;Processing;Macroporous adsorption resins;Removal
期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: 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-morphoIinomethyl-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.
分类号: TS2`TS201.2
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