Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/14173
標題: 以氣相層析質譜法探討Amphenicol類抗生素之熱穩定性
Study of Heat Stability of Amphenicols by Gas Chromatography-Mass Spectrometry
作者: 李晏汶
Li, Yan-Wwn
關鍵字: amphenicols
氯黴素
GC/MS
antibiotic
heat stability
氣相層析質譜
抗生素加熱
熱穩定性
出版社: 獸醫學系暨研究所
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摘要: 抗生素殘留在食品中不但會造成抗藥性菌的大量繁衍,甚至有些藥物或他們的代謝物對人體會造成毒性。氯黴素類抗生素(amphenicols)包括氯黴素(chloramphenicol, CAP)、氟甲磺氯黴素(florfenicol, FF)、甲磺氯黴素(thiamphenicol, TAP)皆屬於廣效性抗生素。氯黴素類抗生素對人體具有骨髓相關毒性,因此,目前在世界各地區產食動物使用上都有嚴格的限制。大部份有關氯黴素類抗生素之殘留報告都著重在生鮮的組織,甚少提供amphenicols之熱穩定性與烹煮對殘留藥物的影響。為保護消費者之權益,研究藥物在食品中經過加熱後之降解狀況是必要的。本實驗利用氣相層析質譜法(gas chromatography-mass spectrometry, GC/MS)之高專一性與高敏感度來評估殘留在雞肉或水中之氯黴素類抗生素之熱穩定性,並鑑定這些藥物之熱降解產物結構。藥物經由乙酸乙酯萃取後,接著以C18固相萃取並衍生化後進行GC/MS分析,得到CAP、FF與TAP之最低偵測極限分別為25、25與50 ppb,回收率介於38~144 %。CAP、FF與TAP溶於水中經過100 ℃水煮30分鐘後,降解率皆在30 %以下,但在雞肉中分別為70 %、 60 %與54 %。此結果指出蛋白質基質之存在確實會增加藥物之降解。在此同時,也發現TAP為FF之熱降解產物之一。本實驗證明了氯黴素類抗生素在水中為熱穩定物質但在雞肉中則較不穩定。氯黴素類抗生素加熱後的確會產生具有抑菌活性的物質,即使是在蛋白質基質存在時,經過100 ℃加熱處理30分鐘也不能完全降解這些藥物。
Antibiotic residues in food can lead to problems associated with toxicity and the spread of drug-resistant microorganisms. Amphenicols, namely chloramphenicol (CAP), thiamphenicol (TAP), and florfenicol (FF) are broad-spectrum antibiotics used in veterinary medicine. Most information about amphenicols residue in food is related to concentration in raw tissue. However, heat stability of amphenicols and the effect of cooking on these drug residues in food are not clear. A gas chromatography-mass spectrometry (GC/MS) with electron impact (EI) ion source and quadrupole detection method was developed for identification of thermodegradation of amphenicols in water and chicken meat. Drugs were extracted with ethyl acetate and solid phase extraction using C18 cartridge. The detection limits of CAP, FF, and TAP were 25, 25, and 50 ppb, respectively. Recoveries of drug from chicken ranged from 38 to 144 %. Degradation of CAP, FF, and TAP were under 30 % after 30-min heating at 100 ℃ in water but were as high as 70 %, 60 %, and 54 % in chicken suggesting differential degradation of amphenicols between meat and water matrices. Results also indicated that TAP was one of degradation products obtained after heating of FF in water. In conclusion, amphenicols at low concentration are stable to heat in water but unstable in protein matrices. Heating of amphenicols may generate antimicrobial compounds and 30 min boiling treatment can not completely degrade the drugs in protein matrices.
URI: http://hdl.handle.net/11455/14173
其他識別: U0005-1608201020180100
文章連結: http://www.airitilibrary.com/Publication/alDetailedMesh1?DocID=U0005-1608201020180100
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