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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 m L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 study the rule of residual elimination of n-alkane in chicken oil in white oil adjuvant. Method: Fifteen days of sucking yellow chickens were selected as the research object. The right chest muscle was injected with 0.5 m L white oil. The chest muscle of 5 chickens was collected on d 3, d 7, d 14, d 21, d 28, d 35 and d 42 after injection, respectively, and the n-alkane residue was measured. Results The concentration of n-alkane in d3 was the highest, while the amount of n-alkane decreased gradually with the increase of feeding time, d7 decreased to 14.98 mg / kg, which met the requirements of FAO and WHO for the residue of white oil in food did not exceed 20 mg / kg Provisions. Conclusions The content of alkanes in d 3 ~ 7 descended at a faster rate. Especially, the descending and descending rates of short-chain alkanes reached the highest values in this period. Relative to short-chain alkanes, the removal or migration of long-chain alkanes was relatively Slower, it takes longer for chicken to metabolize completely.