Roca Marugán, MI.; Althaus, RL.; Molina Pons, MP. (2013). Thermodynamic analysis of the thermal stability of sulphonamides in milk using liquid chromatography tandem mass spectrometry detection. Food Chemistry. 136:376-383. https://doi.org/10.1016/j.foodchem.2012.08.055
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75196
Title:
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Thermodynamic analysis of the thermal stability of sulphonamides in milk using liquid chromatography tandem mass spectrometry detection
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Author:
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Roca Marugán, Marta Isabel
Althaus, Rafael Lisandro
Molina Pons, Mª Pilar
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UPV Unit:
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Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal
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Issued date:
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Abstract:
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[EN] The present study investigates the kinetics of the degradation of eight sulphonamides in skimmed milk when heated at 60, 70, 80, 90 and 100 degrees C using an LC-MS/MS methodology. To determine the thermal stability ...[+]
[EN] The present study investigates the kinetics of the degradation of eight sulphonamides in skimmed milk when heated at 60, 70, 80, 90 and 100 degrees C using an LC-MS/MS methodology. To determine the thermal stability of these compounds, the first-order kinetic model was applied and the activation energies, half-lives and degradation percentages were calculated. Application of kinetic equations to the different heat treatments used in dairy processing indicates that sulphonamides are very stable during pasteurisation (63 degrees C; 30 min and 72 degrees C; 15 s) as well as UHT sterilisation (140 degrees C; 4 s). In contrast, the calculations performed with the kinetic model estimated losses in concentrations between 6.5% (sulfadimethoxine) and 85.1% (sulfamethazine) for the sterilisation at 120 degrees C for 20 min. The existence of thermodynamic compensation was also tested for sulphonamide degradation. Results show that enthalpy and entropy values displayed a good linear relationship, and thermodynamically we can establish that the thermal degradation of sulphonamides in skimmed milk exhibits enthalpy-entropy compensation.
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Subjects:
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Sulphonamides
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Milk
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Thermal stability
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First-order kinetic model
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Thermodynamic compensation
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Copyrigths:
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Cerrado |
Source:
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Food Chemistry. (issn:
0308-8146
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DOI:
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10.1016/j.foodchem.2012.08.055
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Publisher:
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Elsevier
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Publisher version:
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https://dx.doi.org/10.1016/j.foodchem.2012.08.055
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Project ID:
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info:eu-repo/grantAgreement/MICYT//AGL2003-03663/ES/EFECTO DE LOS TRATAMIENTOS TERMICOS SOBRE LA ACTIVIDAD Y%2FO PRESENCIA DE SUSTANCIAS ANTIMICROBIANAS EN LA LECHE/
info:eu-repo/grantAgreement/UPV//PAID-05-06-6567/ES/Efecto de los Tratamientos Termicos Sobre la Actividad Y%2FO Presencia de Sustancias Antimicrobianas en la Leche/
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Thanks:
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This research has been supported financially by the Spanish Ministry of Education and Science (AGL2003-03663 project, Madrid, Spain) and has been carried out with the help of the Vice-rectorate of Research, Development and ...[+]
This research has been supported financially by the Spanish Ministry of Education and Science (AGL2003-03663 project, Madrid, Spain) and has been carried out with the help of the Vice-rectorate of Research, Development and Innovation at the Polytechnic University of Valencia (Reference 6567). Moreover, the authors wish to thank the Polytechnic University of Valencia for funding the collaboration of Dr. Rafael Althaus with the Institute for Animal Science and Technology.
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Type:
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Artículo
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