Metabolism of Ractopamine Residues in Edible Pork Tissues after Withdrawal

doi:10.7506/spkx1002-6630-201118045

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (18): 209-213.doi: 10.7506/spkx1002-6630-201118045

• Analysis & Detection • Previous Articles Next Articles

Metabolism of Ractopamine Residues in Edible Pork Tissues after Withdrawal

LU Yong1,2，ZHANG Wei-min2，HUANG Hua2，ZHAO Ya-song2，WU Ying3，WANG Ming1,*

(1. College of Veterinary Medicine, China Agricultural University, Beijing 100094, China； 2. Beijing Municipal Center for Food Safety Monitoring, Beijing 100041, China； 3. Beijing Products Quality Supervision and Inspection Institute, Beijing 100013, China)

Online:2011-09-25 Published:2011-09-24

Abstract

Abstract: The distribution and elimination of ractopamine residues in edible pork tissues were investigated. At a dosage of 26 mg/ kg, ractopamine was added to the feed for 60 healthy pigs. Three pigs were slaughtered at 1, 2, 3, 4, 5, 6, 7, 8, 9, 14, 21 and 28 d after withdrawal, respectively, and edible tissues and urine were collected to determine ractopamine residues in them by rapid pretreatment kits and ultra performance liquid chromatography coupled with tandem mass spectrometry (UPLC/MS-MS). Ractopamine showed an average residue of 96.3, 67.7, 15μg/kg and 8.9μg/kg in kidney, liver, rump and tenderloin at 1 day after withdrawal, respectively. The ractopamine residues in kidney, liver and tenderloin decreased to less than the detection limit on the 9th day compared to the 7th day observed for rump.

Key words: ractopamine (RCT), edible pork tissues, residue metabolism

CLC Number:

S859.84

LU Yong，ZHANG Wei-min，HUANG Hua，ZHAO Ya-song，WU Ying，WANG Ming. Metabolism of Ractopamine Residues in Edible Pork Tissues after Withdrawal[J]. FOOD SCIENCE, 2011, 32(18): 209-213.

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Metabolism of Ractopamine Residues in Edible Pork Tissues after Withdrawal

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