Effect of pasteurization on the residues of tetracycline antibiotics in milk

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43872982" target="_blank" >RIV/62157124:16270/15:43872982 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.2754/avb201483S10S21" target="_blank" >http://dx.doi.org/10.2754/avb201483S10S21</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb201483S10S21" target="_blank" >10.2754/avb201483S10S21</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of pasteurization on the residues of tetracycline antibiotics in milk

Popis výsledku v původním jazyce

The main aim of this work was to determine the effect of high pasteurization of milk (85oC/3 seconds) on the residues of tetracycline and oxytetracycline. The samples of raw cow's milk, purchased from a vending machine, were spiked with standard solutions of tetracycline and oxytetracycline. The content of the residues of tetracycline antibiotics was measured before and after heating. Pre-cleaned samples were extracted by a Mixed-Mode Solid Phase Extraction technique and analyzed using High Performance Liquid Chromatography/Diode Array Detection. Whereas the residues of tetracycline decreased only by 5.74% and were not significantly different (P 0.05), the residues of oxytetracycline decreased by 15.3% and this distinction was highly significant (P LESS-THAN OR EQUAL TO 0.01). Based on the results of our study, the tetracycline antibiotics were proved to have differences in the thermostability of particular substances at pasteurization temperatures.

Název v anglickém jazyce

Effect of pasteurization on the residues of tetracycline antibiotics in milk

Popis výsledku anglicky

The main aim of this work was to determine the effect of high pasteurization of milk (85oC/3 seconds) on the residues of tetracycline and oxytetracycline. The samples of raw cow's milk, purchased from a vending machine, were spiked with standard solutions of tetracycline and oxytetracycline. The content of the residues of tetracycline antibiotics was measured before and after heating. Pre-cleaned samples were extracted by a Mixed-Mode Solid Phase Extraction technique and analyzed using High Performance Liquid Chromatography/Diode Array Detection. Whereas the residues of tetracycline decreased only by 5.74% and were not significantly different (P 0.05), the residues of oxytetracycline decreased by 15.3% and this distinction was highly significant (P LESS-THAN OR EQUAL TO 0.01). Based on the results of our study, the tetracycline antibiotics were proved to have differences in the thermostability of particular substances at pasteurization temperatures.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1230044" target="_blank" >QJ1230044: Stanovení parametrů pro legislativní hodnocení kvality a zdravotní nezávadnosti syrového mléka krav, ovcí a koz</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

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Svazek periodika

83

Číslo periodika v rámci svazku

Suppl. 10

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

"S21"-"S26"

Kód UT WoS článku

000354505500004

EID výsledku v databázi Scopus

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