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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas; Embrapa Suínos e Aves. |
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Data corrente: |
12/09/2019 |
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Data da última atualização: |
03/10/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BACILA, D. M.; LAZZAROTTO, M.; HANSEL, F. A.; SCHEUERMANN, G. N.; FEDDERN, V.; CUNHA JUNIOR, A.; IGARASHI-MAFRA, L. |
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Afiliação: |
Danniele Miranda Bacila, UFPR; MARCELO LAZZAROTTO, CNPF; FABRICIO AUGUSTO HANSEL, CNPF; GERSON NEUDI SCHEUERMANN, CNPSA; VIVIAN FEDDERN, CNPSA; ANILDO CUNHA JUNIOR, CNPSA; Luciana Igarashi-Mafra, UFPR. |
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Título: |
Thermal profile of 4,40' dinitrocarbanilide determined by thermogravimetry differential scanning calorimetry mass spectrometry (TG DSC MS) and pyrolysis gas chromatography mass spectrometry (Py GC MS). |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Journal of Thermal Analysis and Calorimetry, v. 138, n. 1, p. 697-701, Oct. 2019. |
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DOI: |
10.1007/s10973-019-08194-9 |
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Idioma: |
Inglês |
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Conteúdo: |
Nicarbazin is an anticoccidial used in poultry production. Its residue of concern left in chicken meat is 4,40 -dinitrocarbanilide (DNC) whose content can be reduced through meat thermal processing. Thermal analysis techniques can be considered to elucidate how DNC degradation proceeds. This study aimed to investigate the thermal behavior of DNC using TG-DSC-MS and Py-GC-MS. TG-DSC-MS data showed that DNC decomposition occurs in a single step (252-280 C) as an endothermic event (DH of 670 J g-1). Fragments detected at m/z 43, 44 and 65 indicated the release of isocyanic acid, carbon dioxide and 4-nitroaniline as breakdown products. In addition, Py-GC-MS analysis confirmed that DNC is thermally degraded above 250 C generating 4-nitrophenyl isocyanate and 4-nitroaniline as the major pyrolysis products. Findings obtained from thermal analysis herein are useful to better comprehend the DNC disappearance after submitting chicken meat to heat processing. |
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Palavras-Chave: |
Análise térmica; Anticoccidial; Chemical residue; Residue degradation. |
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Thesagro: |
Carne; Frango; Resíduo Quimico. |
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Thesaurus Nal: |
Chicken meat; Nicarbazin; Thermal analysis. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02031naa a2200325 a 4500
001 2112144
005 2019-10-03
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1007/s10973-019-08194-9$2DOI
100 1 $aBACILA, D. M.
245 $aThermal profile of 4,40' dinitrocarbanilide determined by thermogravimetry differential scanning calorimetry mass spectrometry (TG DSC MS) and pyrolysis gas chromatography mass spectrometry (Py GC MS).$h[electronic resource]
260 $c2019
520 $aNicarbazin is an anticoccidial used in poultry production. Its residue of concern left in chicken meat is 4,40 -dinitrocarbanilide (DNC) whose content can be reduced through meat thermal processing. Thermal analysis techniques can be considered to elucidate how DNC degradation proceeds. This study aimed to investigate the thermal behavior of DNC using TG-DSC-MS and Py-GC-MS. TG-DSC-MS data showed that DNC decomposition occurs in a single step (252-280 C) as an endothermic event (DH of 670 J g-1). Fragments detected at m/z 43, 44 and 65 indicated the release of isocyanic acid, carbon dioxide and 4-nitroaniline as breakdown products. In addition, Py-GC-MS analysis confirmed that DNC is thermally degraded above 250 C generating 4-nitrophenyl isocyanate and 4-nitroaniline as the major pyrolysis products. Findings obtained from thermal analysis herein are useful to better comprehend the DNC disappearance after submitting chicken meat to heat processing.
650 $aChicken meat
650 $aNicarbazin
650 $aThermal analysis
650 $aCarne
650 $aFrango
650 $aResíduo Quimico
653 $aAnálise térmica
653 $aAnticoccidial
653 $aChemical residue
653 $aResidue degradation
700 1 $aLAZZAROTTO, M.
700 1 $aHANSEL, F. A.
700 1 $aSCHEUERMANN, G. N.
700 1 $aFEDDERN, V.
700 1 $aCUNHA JUNIOR, A.
700 1 $aIGARASHI-MAFRA, L.
773 $tJournal of Thermal Analysis and Calorimetry$gv. 138, n. 1, p. 697-701, Oct. 2019.
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