PDF(Pubmed)
Abstract：
The high standards required for food safety make it necessary to trace unambiguously raw or cooked food products coming from medicated animals. Nevertheless, considering the lability of β-lactams and their degradation, the detection of the presence of antibiotics in meat either raw or submitted to a cooking process is not easily affordable. To achieve this goal, an evaluation of the effect of common domestic cooking procedures, such as boiling and grilling, on the fate of phenoxymethylpenicillin (PENV) residues was performed. Finally, in this work, the penilloic acid from PENV (MET02) and the corresponding penicilloic acid (PENV-HYDRO) are suggested as biomarkers. These compounds present the highest relative abundances 5 days after the treatment was stopped (5PT) and show enough thermal stability to be considered suitable biomarker candidates for the pharmacological treatment instead of the parent compound. Nevertheless, the peaks corresponding to MET02 are significantly more intense than those for PENV-HYDRO, which makes preferential the use of MET02 to perform the control of samples.
摘要：
食品安全所需的高标准使得有必要明确地追踪来自含药动物的生或熟食品。然而，考虑到β-内酰胺的不稳定性及其降解，在肉中检测到抗生素的存在，无论是生的还是在烹饪过程中都是不容易负担得起的。为了实现这一目标,对常见家庭烹饪程序效果的评估，比如煮沸和烧烤，对苯氧基甲基青霉素（PENV）残留物的命运进行了研究。最后,在这项工作中，来自PENV(MET02)的青霉酸和相应的青霉酸(PENV-HYDRO)被认为是生物标志物。这些化合物在治疗停止后5天(5PT)呈现最高的相对丰度,并且显示足够的热稳定性以被认为是用于药理学治疗的合适的生物标志物候选物,而不是母体化合物。然而，对应于MET02的峰比PENV-HYDRO的峰明显更强，这使得优先使用MET02来执行样品的控制。
