The effect of cooking on veterinary drug residues in food; 5. oxfendazole

摘要

The heat stability of the anthelmintic oxfendazole in water, cooking oil and as incurred residues in cattle liver was investigated. Some evidence of instability was found in boiling water after 3 h. This degradation was associated with the formation of a product which was identified by mass spectrometry as the amine formed by hydrolysis of the carbamate functional group on the oxfecdazole molecule. In hot cooking oil at 150 deg.C and 180 deg.C the half-fife of oxfendazole was 15 min and 6 min respectively.