조리방법에 의한 계란내 플루오로퀴놀론계 약물의 잔류량에 대한 영향

• 영문명: The effect of cooking methods on the fluoroquinolones residues in eggs
• 발행기관: 한국예방수의학회
• 저자명: 서계원(Kye Won Seo) 김태중(Tae Jung Kim) 이재일(Jae Il Lee)
• 간행물 정보: 『Korean Journal of Veterinary Public Health』Vol.31, No.3, 203~210쪽, 전체 8쪽
• 주제분류: 의약학 > 면역학
• 파일형태: PDF
• 발행일자: 2007.09.30

영문 초록

The heat stability of fluoroquinolones in chicken eggs by cooking methods was investigated. The drugs were stable in boiling water at 100℃, frying at 90℃, and microwaving at 150℃. Also, the loss of 4 types of fluoroquinolones in the cooked (microwaving) eggs, which were produced after injection into pectoral muscle was investigated. As results, 15.6～38.5% increase in concentration in frying, 16.5～35.6% increase in microwaving, and 14.0～32.0% increase in eggs were shown. These findings indicate that the fluoroquinolones were very stable at heat and moreover, the concentration of fluoroquinolones seems to increase after cooking, which is thought to be because of the evaporation of water in samples.

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cooking fluoroquinolones frying heat stability microwaving