Study On Effect Of Processing On Salinomycin And Monensin Residues In Eggs And Chicken

This paper includes two parts of research: Study on the Residue Analysis Method of Monensin and Salinomycin ; Effect of Processing on Salinomycin and Monensin Residues in Eggs and Chicken, the results was shown as follows:1. Study on the Residue Analysis Method of Monensin and SalinomycinA high-performance liquid chromatography method with post-column derivatisation for the separation and quantitation of monensin and salinomycin in egg was described.Extract with iso-octane and Cleaned up on a silica column.Monensin and salinomycin were separated by methanol and detected at UV 520 nm.Recoveries of monensin and salinomycin added to eggs at levels of 0.04,0.05,0.5ug/g and0.2,0.5,2 ug/g were 79.45%,92.75%,93.2% and 83.6%, 96.3%,89.7%. The detection limit of the method was 0.025 ug/g and 0.1 ug/g2. Effect of Processing on Salinomycin and Monensin Residues in Eggs and Chicken.The effect of processing on salinomycin and monensin residues in eggs and chicken meat was investigated during process of boiling, frying, microwaving, and froze. Salinomycin and monensin were added to a mixture of eggs and chicken, during the different stage of process, samples were taken and analyzed for residues by HPLC. The results showed that salinomycin and monensin residues after heat treatment (boiled, fried and microwaved) were degraded to different extend. And the degradation rate of residues with microwave was higher than that with the other processing. Residues of Salinomycin and monensin in chicken meat were indicated to be more easy to be degraded than that in eggs ,the degradation rate of residues in eggs was lower than 43%,but over 60% in chicken meat. And froze didn't change significantly the residues of salinomycin and monensin in eggs and chicken meat.