基于液相色谱-质谱联用技术的虾不同部位硝基呋喃残留研究  

Study on Nitrofuran Residues in Different Parts of Shrimp by Liquid Chromatography-Mass Spectrometry

作　　者：文慧依 蔡宇希 林锦珠 WEN Huiyi;CAI Yuxi;LIN Jinzhu(Guangzhou Customs Technical Center,Guangzhou 510000,China)

机构地区：[1]广州海关技术中心,广东广州510000

出　　处：《现代食品》2024年第22期197-199,203,共4页Modern Food

摘　　要：本研究利用液相色谱-质谱联用技术(LC-MS/MS)对虾不同部位的硝基呋喃类药物代谢残留进行分析。根据硝基呋喃类药物的化学性质和代谢机制设计实验,结果显示代谢产物在虾头中的积累量显著高于虾身。研究结论为硝基呋喃在虾体内不同部位的代谢分布提供了科学依据,提示虾类产品检测中需重点关注高残留部位,以保障食品安全。The metabolic residues of nitrofurans in different parts of shrimp were analyzed by liquid chromatography-mass spectrometry(LC-MS/MS).According to the chemical properties and metabolic mechanism of nitrofuran drugs,the experimental results showed that the accumulation of metabolites in shrimp head was significantly higher than that in shrimp body.Conclusion It provides a scientific basis for the metabolic distribution of nitrofuran in different parts of shrimp,and suggests that high residue parts should be paid more attention in shrimp product detection to ensure food safety.

关 键 词：液相色谱-质谱联用技术 虾 硝基呋喃代谢产物 

分 类 号：TS207.3[轻工技术与工程—食品科学]