不同鸡组织经次氯酸钠处理后氨基脲生成量差异研究 - 食品安全质量 .pdf

5 11 Vol. 5 No. 11 2014 11 Journal of Food Safety and Quality Nov. , 2014 2 1 1* 2 2 1 1 谢冬冬 , 万志刚 , 沈金灿 , 郑宗坤 , 王之维 , 肖陈贵 , 康海宁 (1. , , 518045; 2 . , 518060) 摘 要: 目的 方法 , , , -(LC-MS/MS) , , 结果 , ; , 结论 关键词: ; ; ; ; Study on semicarbazide content difference from different organizations chicken generated by sodium hypochlorite 2 1 1 2 2 XIE Dong-Dong , WAN Zhi-Gang , SHEN Jin-Can , ZHENG Zong-Kun , WANG Zhi-Wei , XIAO Chen-Gui1, KANG Hai-Ning1 (1. Shenzhen Key Laboratory of Detection Technology R D on Food Safety, Food Inspection and Quarantine Center, Shenzhen Entry-Exit Inspection and Quarantine Bureau, Shenzhen 518045, China; 2. College of Chemistry and Chemical Engineering, Shenzhen University, Shenzhen 518060, China) ABSTRACT: Objective To investigate the different amount of semicarbazide in different chicken tissues after sodium hypochlorite treatmen