Influence of Disinfection Conditions with Sodium Hypochlorite on Semicarbazide Residue in Chicken Claw

doi:10.7506/spkx1002-6630-201510001

Abstract

Abstract:

This study was concerned with the effect of disinfection with different concentrations of sodium hypochloriteunder varying conditions of temperature, soaking time and pH on the generated of semicarbazide residues in chicken claw.After samples were treated with aqueous sodium hypochlorite, the derivatization was carried out with 2-nitrobenzaldehyde inacidic conditions. The semicarbazide in the reaction system was extracted with ethyl acetate after adjusting to neutral pH foranalysis by liquid chromatography-tandem mass spectrometry and quantification by isotope internal standard method. Theresults showed that effective chlorine concentration, temperature and soaking time each had a significant positive correlationwith the yield of semicarbazide in chicken claw. The amount of semicarbazide increased with increasing pH value from 9 to12. After being rinsed with water, the content of semicarbazide was reduced by 50%–60%.

Key words: sodium hypochlorite, disinfection, chicken claw, semicarbazide, conditions

CLC Number:

TS207.5

SHEN Jincan1,2, XIE Dongdong3, KANG Haining1,2, ZHENG Zongkun3, ZHAO Fengjuan1,2, WANG Zhiwei3. Influence of Disinfection Conditions with Sodium Hypochlorite on Semicarbazide Residue in Chicken Claw[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201510001.

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Influence of Disinfection Conditions with Sodium Hypochlorite on Semicarbazide Residue in Chicken Claw

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