臺灣博碩士論文加值系統

磺胺二甲嘧啶（sulfamethazine）為常用的動物用藥，其殘留藥物在加工及烹調中之
改變情形，及其分解產物的變化，都是食品安全上非常重要的探討問題。本論文在探討食
品添加物中的亞硝酸鹽對豬肉中殘留的磺胺二甲嘧啶之影響。實驗分三個部分進行，第一
部分探討亞硝酸鈉與磺胺二甲嘧啶在試管中反應產生產物的條件。第二部分探討豬肉中添
加（spiked）磺胺二甲嘧啶與亞硝酸鈉之反應。第三部分則探討此反應在殘留（incurred
）磺胺二甲嘧啶的豬肉中進行的情形。 第一部分試管試驗結果顯示：亞硝酸鈉與磺胺
二甲嘧啶在酸性條件下會進行反應，其反應產物依pH值的改變而不同。試管試驗產物中，
沈澱物經質譜儀鑑定得知含有三個分子量分別為503、556及567之產物，其中分子量為567
的化合物，可能是1,3-di-(4-[N-(4,6-dimethyl-2-pyrimidinyl)] sulphamoyl-phenyl)t
riazene。反應溶液經高效液相層析分析的結果顯示有三個主要產物，其分子量分別為307
、279及263，滯留時間分別在6分鐘、17分鐘及37分鐘左右，分別可能是4-diazohydroxy-
N-(4,6-dimethyl-2-pyrimidinyl)benzenesulfonamide、4-hydroxy-N-(4,6-dimethyl-2-
pyrimidinyl)benzenesulfonamide及脫胺磺胺二甲嘧啶（desaminosulfamethazine）。
第二部分實驗結果顯示，豬肉中添加（spiked）磺胺二甲嘧啶與亞硝酸鈉（pH 1.4）仍
會進行反應，產生分子量為279及263的化合物。第三部分實驗結果顯示，豬肉中殘留（in
curred）磺胺二甲嘧啶會與另外添加的亞硝酸鈉進行反應生成未知產物，經LC-MS分析的
結果顯示，主要產物分子量為263，可能是脫胺磺胺二甲嘧啶。

Sulfamethazine is a commonly used animal drug. Its changes during processi
ng and cooking and its degradation products are important subjects for studyin
g. The purpose of this study is to investigate the effects of nitrite on sulfa
methazine residue in pork muscle tissues. The study is divided into three part
s. The in vitro conditions for the reactions between sodium nitrite and sulfam
ethazine to take place was investigated in the first part. The reactions betwe
en spiked sulfamethazine and sodium nitrite in pork muscle tissues was studied
in the second part. The same reactions in pork muscle tissue incurred with su
lfamethazine was investigated in the third part. The results from the first
part in vitro study indicated that sodium nitrite and sulfamethazine reacted
under acid conditions. The composition of its reaction products varied with p
H values. Three reaction products with molecular weights of 503, 556 and 567
daltons, respectively, were detected in the reaction precipitate with a mass s
pectrometry. The compound with molecular weight of 567 daltons could be 1,3-di
-(4-[N-(4,6-dimethyl-2-pyrimidinyl)]sulphamoyl-phenyl)triazene. Three compound
s with molecular weights of 307, 279 and 263 daltons, respectively, were detec
ted with a HPLC at retention times of 6, 19 and 37 minutes, and could be 4-dia
zohydroxy-N-(4,6-dimethyl-2-pyrimidinyl)benzenesulfonamide、4-hydroxy-N-(4,6-d
imethyl-2-pyrimidinyl)benzenesulfonamide and desaminosulfamethazine, respectiv
ely. The results from the second part of the study indicated that spiked su
lfamethazine can react with sodium nitrite ( pH 1.4 ) to produce the compounds
of molecular weights of 279 and 263 daltons in the presence of pork muscle ti
ssue. The result from the third part of the study indicated that only one majo
r reaction product was detected with LC-MS spectrometry when sulfamethazine wa
s incurred in pork tissue. Its molecular weight is 263 daltons and it could be
desaminosulfamethazine.