조리방법에 의한 계란내 플루오로퀴놀론계 약물의 잔류량에 대한 영향

The effect of cooking methods on the fluoroquinolones residues in eggs

The heat stability of fluoroquinolones in chicken eggs by cooking methods was investigated. The drugs were stable in boiling water at 100℃, frying at 90℃, and microwaving at 150℃. Also, the loss of 4 types of fluoroquinolones in the cooked (microwaving) eggs, which were produced after injection into pectoral muscle was investigated. As results, 15.6～38.5% increase in concentration in frying, 16.5～35.6% increase in microwaving, and 14.0～32.0% increase in eggs were shown. These findings indicate that the fluoroquinolones were very stable at heat and moreover, the concentration of fluoroquinolones seems to increase after cooking, which is thought to be because of the evaporation of water in samples.