The influence of cooking procedures on doxycycline concentration in contaminated eggs

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• 作者：Anna Gajda ; ^{anna.gajda@piwet.pulawy.pl} ; Tomasz Bladek ; Malgorzata Gbylik-Sikorska ; Andrzej Posyniak
• 关键词：Doxycycline ; Concentration ; Cooking ; Eggs ; LC-MS/MS
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1666-1670
• 全文大小：703 K
• 卷排序：221

文摘

The effect of cooking on doxycycline concentration in eggs was studied. The highest DC reduction (>50%) by microwaving was observed. The degradation level in boiling and frying was below 50%. The time of cooking reduce DC residues in eggs. The ordinary cooking does not eliminate the all DC residues in eggs.