白油佐剂中正烷烃在鸡肉中的残留消除规律的研究
目的 研究白油佐剂中正烷烃在鸡肉中的残留消除规律。方法 试验选用15 d的苏禽黄鸡作为研究对象, 右侧胸肌注射0.5 mL白油。注射后的d 3、d 7、d 14、d 21、d 28、d 35和d 42分别采集5只鸡的胸肌, 测定其中正烷烃残留量。结果 d3正烷烃残留浓度最高, 正烷烃残留量随着饲养时间的延长逐渐下降, d 7, 下降至14.98 mg/kg, 已符合FAO及WHO关于食品中白油残留量不超过20 mg/kg的规定。结论 d 3~7内各个烷烃残留量下降速度较快, 尤其短链烷烃在该段时间段内下降量和下降速度都达到了最高值; 相对于短链烷烃, 长链烷烃消除或者迁移速度相对较慢, 在鸡肉中需要更长时间才能代谢完全。
Objective To research the remove rule of residual of white oil adjuvant n-alkanes in the chicken. Methods The Suqin yellow chickens of 15–d-old were injected 0.5 mL white oil to right chest muscle. After injection, the samples of chest muscle of 5 tested chicken were taken and residue analysis of white oil at d 3, d 7, d 14, d 21, d 28, d 35 and d 42 were studied. Results The n-alkanes residual is of the highest at d 3, concentrations of n-alkanes decline gradually as the change of time. At d 7, white oil dropped to 14.98 mg/kg, having conformed to the rule that white oil added in the food additives should not exceed 20 mg/kg, established by FAO and WHO. Conclusion Within 3~7 d, n-alkanes residue declined faster, especially short chain alkanes decreasing quantity and speed reached the highest value in this period. Compared with the short chain alkanes, the long chain alkanes eliminated and migrated relatively slower, needing more time to be metabolized completely in the chicken.
标题：白油佐剂中正烷烃在鸡肉中的残留消除规律的研究
英文标题：Research on remove rule of white oil adjuvant n-alkanes residual in the chicken
作者：
赵东伟 中国农业科学院家禽研究所
陈世豪 中国农业科学院家禽研究所,扬州大学动物科学与技术学院
施祖灏 中国农业科学院家禽研究所
陈大伟 中国农业科学院家禽研究所
张云山 中国农业科学院家禽研究所,扬州大学动物科学与技术学院
陆俊贤 中国农业科学院家禽研究所
高玉时 中国农业科学院家禽研究所
王杏龙 扬州大学动物科学与技术学院
中文关键词:白油佐剂,正烷烃,鸡肉,消除规律,代谢,
英文关键词:white oil,n-alkanes,chicken,remove rule,metabolism,
发表日期：2014-10-16
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