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Food Chem. 2013 Jan 15;136(2):376-83. doi: 10.1016/j.foodchem.2012.08.055. Epub 2012 Aug 31.

Thermodynamic analysis of the thermal stability of sulphonamides in milk using liquid chromatography tandem mass spectrometry detection.

Author information

1
Centro Superior de Investigación en Salud Pública, Avenida de Catalunya 21, 46020 Valencia, Spain. roca_marmar@gva.es

Abstract

The present study investigates the kinetics of the degradation of eight sulphonamides in skimmed milk when heated at 60, 70, 80, 90 and 100°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°C; 30 min and 72°C; 15s) as well as UHT sterilisation (140°C; 4s). 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°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.

PMID:
23122073
DOI:
10.1016/j.foodchem.2012.08.055
[Indexed for MEDLINE]

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