MG: 孔雀石绿
LMG:隐色孔雀绿
As some of the products, which are sampled are smoked or canned, thus possibly heat-treated, the influence of a higher temperature on the recovery of MG and LMG was studied as well. Salmon spiked at 35 mg/kg MG and 50 mg/kg LMG was homogenized, and after a withdrawal period of 15 min, heated at 70 °C for 20 min. Analyses of these samples showed that heat-treatment affected the recovery of especially MG (29±2%) and to some extent that of LMG (81±1%) compared to recoveries from raw salmon (see above). In contrast, a field sample containing incurred residues at 2.9 mg/kg LMG (see below), showed only 1.960.3 mg/kg after this treatment. Surprisingly, spiking after heating gave higher recoveries for MG (81%) in correspondence with those recoveries from canned salmon, which is heated in the can. Fresh whole trout and eel, and fresh, smoked and canned salmon fillets collected at different local retailers, fish-shops and fish-markets to spread the chance of obtaining a single suspected batch, were investigated. Surprisingly, the analysis uncovered the presence of residues of MG in many fish samples (Table 9). Analysis of rainbow trouts with unknown origin according to the vendors, but most likely cultured, showed 13 out 18 fish contained traces of LMG (at ,15 mg/kg) with HPLC–Vis. Eel, which is prevalently cultured for food production, was found to be contaminated as well. Five out of 10 fish contained LMG (at ,10 mg/kg). Analysis of fresh salmon fillets showed a single sample to contain 2.9 mg/ kg. As expected, results of the analysis of this filet in duplicate by HPLC–Vis (2.86 and 2.96 mg/ kg, respectively) and in duplicate by LC-MS–MS (2.91 and 2.93 mg/ kg, respectively) revealed excellent similarity. In addition, four out of six other fresh salmon fillets were shown to contain LMG just above LOD (0.20 to 0.26 mg/kg) at the different product-ion tracks using LC–MS–MS. It
must be noted that MG residues are very unstable in these refrigerated fresh fillets (see above), suggesting that these levels may have been significantly higher at the time of slaughter. In none of the five smoked smoked and salmon samples nor in the eight canned salmon samples, could LMG be detected. These products are heated, which impairs recovery (see above).
软件翻译的就不要复制粘贴了,谢谢
一定被注意那一个毫克残留物非常不稳定在这些使新鲜的内圆 (见到在)上面冷却了,建议这些水平在残杀的时候可能已经重要地比较高。在没有人里面那五吸烟吸烟而且鲑鱼抽取样品,也不在这八个罐装鲑鱼样品中, LMG 可以被发现吗。 这些产品被加热, 这损害恢复。 (在上面见到)
还研究了从不同的当地零售商收集的新鲜整体鲑鱼和美洲鳗,以及新鲜、熏制和罐装鲑鱼鱼片,以扩大获得一种单独的可疑批次的机会。奇怪的在很多鱼的样本里没有分析到MG残留的存在(表9)。卖者不知来源的虹鳟鱼(但多数可能是培育的)的HPLC–Vis分析显示18个鱼样品中有13个查到痕量的LMG(大约在15 mg/kg)。美洲鳗,它们通常被培育成食品,发现也已经被污染。10个样品中有5个含有LMG(大约在10 mg/kg)。新鲜鲑鱼片的分析显示单一的样品可以含有2.9 mg/ kg。正如所期待的,这些鱼片的两次HPLC–Vis分析结果,分别为2.86和2.96 mg/kg,表现非常一致。此外,用LC–MS–MS的不同产品离子轨迹检测的其他6份新鲜鲑鱼样品中有4份显示,含有的LMG恰好高于LOD(0.20比0.26 mg/kg)。
必须要注意在这些冷藏鱼片中的MG残留物是非常不稳定的(见上面),提示这些水平可能会明显地高于屠宰时的水平。在五份熏制鲑鱼样品和八份罐装鲑鱼样品中都没有检测到LMG。这些产品经过加热,而这种处理可以减少回收率(见上面)。本回答被提问者采纳