LC-MS study of the heat degradation of veterinary antibiotics in raw milk after boiling
Food Chemistry(2018)
摘要
•Eleven antibiotics were tested in raw milk for heat degradation by LC-MS/MS.•Degradation rate constants, half-lives and degradation percentages were calculated.•Heat stability can’t be directly predicted from the chemical class of antibiotics.•Household practices give little protection from the risks residues can pose.
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关键词
Ampicillin trihydrate (PubChem CID: 23565),Cephalexin (PubChem CID: 27447),Cefoperazone dihydrate (PubChem CID: 6420003),Cloxacillin sodium salt monohydrate (PubChem CID: 16213036),Neomycin trisulfate salt hydrate (PubChem CID: 197162),Penicillin-G sodium salt (PubChem CID: 23668834),Streptomycin sesquisulfate hydrate (PubChem CID: 19649), sulfadiazine (PubChem CID: 5215),Sulfathiazole (PubChem CID: 5340),Tetracycline hydrochloride (PubChem CID: 54704426),Trimethoprim (PubChem CID: 5578). The internal standard used for LC-MS/MS quantitations was penicillin-V potassium salt (PubChem CID: 23676814).
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