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Objective To investigate the effects of enrofloxacin andciprofloxacin residues in hot processed shrimp and to provide referencefor dietary risk assessment. Methods The shrimp (Penaeus indicus) afterdrug administration was selected as raw material, and a detection methodbased on RP-HPLC-FLD was established. The shrimp was processed by twohot processing methods: boiling and drying. The effects of water-shrimpratio (proportion of water to shrimp), boil holding time, dryingtemperature and drying time on residual concentrations of enrofloxacinand ciprofloxacin in shrimp were evaluated. Results During the boilingprocess, the residual concentrations of enrofloxacin and ciprofloxacinin shrimp decreased with the increase of water-to-shrimp ratio andboiling retention time, and the residual concentrations reached theminimum when the water-to-shrimp ratio was 5 . Under this condition, theeffect on the residual concentrations was significantly reduced afterthe boiling retention time reached ${20}\mathrm{\;{min}}$ . During the dryingprocess, the residual concentrations of enrofloxacin and ciprofloxacinincreased with increasing drying temperature and remained basicallyunchanged between 150 and ${180}^{\circ }\mathrm{C}$ . When thedrying temperature was set at ${150}^{\circ }\mathrm{C}$ , the residualconcentration increased with the increase of drying time and remainedbasically unchanged between 5 and 8 min. Studies have shown that boilingcan significantly reduce the residual concentrations of enrofloxacin andciprofloxacin in shrimp, while drying can cause the residualconcentrations to increase on the basis of boiling. The overallprocessing factor of enrofloxacin and ciprofloxacin was less than 1 ,indicating that the residual concentrations of enrofloxacin andciprofloxacin in dried shrimp were lower than those in raw shrimp. Conclusion The study in this paper can help processing enterprises orquality supervision departments to effectively evaluate the impact ofantibiotic residues in hot processing shrimp, and put forward relevantsuggestions on food safety.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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