| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 85 === Sulfamethazine is a commonly used animal drug. Its changes during processi
ng and cooking and its degradation products are important subjects for studyin
g. The purpose of this study is to investigate the effects of nitrite on sulfa
methazine residue in pork muscle tissues. The study is divided into three part
s. The in vitro conditions for the reactions between sodium nitrite and sulfam
ethazine to take place was investigated in the first part. The reactions betwe
en spiked sulfamethazine and sodium nitrite in pork muscle tissues was studied
in the second part. The same reactions in pork muscle tissue incurred with su
lfamethazine was investigated in the third part. The results from the first
part in vitro study indicated that sodium nitrite and sulfamethazine reacted
under acid conditions. The composition of its reaction products varied with p
H values. Three reaction products with molecular weights of 503, 556 and 567
daltons, respectively, were detected in the reaction precipitate with a mass s
pectrometry. The compound with molecular weight of 567 daltons could be 1,3-di
-(4-[N-(4,6-dimethyl-2-pyrimidinyl)]sulphamoyl-phenyl)triazene. Three compound
s with molecular weights of 307, 279 and 263 daltons, respectively, were detec
ted with a HPLC at retention times of 6, 19 and 37 minutes, and could be 4-dia
zohydroxy-N-(4,6-dimethyl-2-pyrimidinyl)benzenesulfonamide、4-hydroxy-N-(4,6-d
imethyl-2-pyrimidinyl)benzenesulfonamide and desaminosulfamethazine, respectiv
ely. The results from the second part of the study indicated that spiked su
lfamethazine can react with sodium nitrite ( pH 1.4 ) to produce the compounds
of molecular weights of 279 and 263 daltons in the presence of pork muscle ti
ssue. The result from the third part of the study indicated that only one majo
r reaction product was detected with LC-MS spectrometry when sulfamethazine wa
s incurred in pork tissue. Its molecular weight is 263 daltons and it could be
desaminosulfamethazine.
|
|---|
