| Semicarbazide (SEM), the first was discovered due to abuse of veterinary drug nitrofurazone. Nitrofurazone was an antibiotic substance that is cheap and highly effective drugs for the treatment of bacterial diseases in farm animals and in aquaculture. But due to concerns raised regarding the human health risks associated with the use of these drugs and the lack of sufficient safety data, nitrofurazone as a group have been banned in the European Union (EU) in the1990s. Methods first developed for the detection of abuse originally aimed at the parent drugs themselves. But as these are very quickly metabolized in the living organism the usefulness of these methods was rather limited. Although the rapid decomposition of nitrofurazone in animals, its metabolites can be combined with protein to form a more stable compound than the original protein drug conjugates. Therefore, the detection of food residues in the presence of nitrofurazone is its labeled metabolites was subjected SEM testing, so as a measure of SEM on whether there is substance abuse detection index. But in recent years, studies have also detected semicarbazide in some non-animal-derived foods, which for the detection of semicarbazide in food presents new challenges. In this study, using HPLC/MS method for30common semicarbazide in food residue analysis, and flour products, aquatic products semicarbazide formation mechanism will be discussed further research to identify possible ways of semicarbazide formation and to overcome the amino urea detection limitations for the study of semicarbazide in food residues theoretical basis. The main findings are as follows:HPLC/MS method for30kinds of semicarbazide in food residue analyzes, selected samples contain animal products, seafood, pasta, and four categories of processed products,analyze different sample pretreatment methods,and in accordance with the experiment content detection data obtained semicarbazide. Semicarbazide detection limit of0.5μg/kg, recoveries were80.6%-112%. The results showed that in animal products, in addition to eggs were detected at a level of12.2～31.2μg/kg, of which the milk content of up to31.2μg/kg; in aquatic products, in addition to foreign shrimp were detected, but semicarbazide lower levels and smaller differences for3.35～9.19μg/kg; in flour products, mung bean cake no detectable semicarbazide, and the rest were content to1.72～158μg/kg, large pasta differences in levels of semicarbazide, where the bread up to158μg/kg; processing products in the ham and jam without detection, and the remaining content of 3.05～15.3μg/kg.Flour agency azodicarbonamide (ADA) of research in SEM is generated across the article ADA. Established HPLC detection method of ADA and biurea, which is intermediate generated of SEM. ADA detection limit of1μg/kg, recoveries averaged was91.0%. Biurea detection limit of1mg/kg, recoveries averaged was97.1%. The results showed that the flour products content of azodicarbonamide as the processing process of the gradual decrease in the fermentation stage disappeared; biuret group is generated in a fermentation stage of the highest value, decrease the steaming stage portion; amino generates a small amount of urea into the group stage, with the increasing content during the processing.In the study of semicarbazide residues in aquatic products of different processing methods selected raw shrimp and blank group shrimp as control group were tested, and selected two possible amino acids and SEM were mixed SEM content is detected. No detectable blank group shrimp, grilled shrimp, steamed shrimp and fried shrimp in content semicarbazide were1.59,5.26and15.0μg/kg; arginine, histidine and containing eighteen mixed amino acids amino acids were detected in the content of semicarbazide were4.70,5.12and7.31μg/kg. |
PDF Full Text Request