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
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.
标题：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
英文标题：Effects of four cooking methods on the reduction of malachite green, crystal violet and their metabolites in Ctenopharyngodon idellus muscle
作者：
杨金兰 广州市海洋与渔业环境监测中心
陈俊 广州市海洋与渔业环境监测中心
王旭峰 中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,广东省渔业生态环境重点开放实验室
陈成桐 广州市海洋与渔业环境监测中心
罗龙娟 广州市海洋与渔业环境监测中心
叶淑迎 广州市海洋与渔业环境监测中心
王海宇 广州市海洋与渔业环境监测中心
赵东豪 中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,广东省渔业生态环境重点开放实验室
中文关键词:烹饪方式,消减规律,孔雀石绿,结晶紫,鱼肉,
英文关键词:cooking mode,reduction,malachite green,crystal violet,fish muscle,
发表日期：2019-02-22
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