为探究不同烘干温度对甲壳类水产品中呋喃西林代谢产物氨基脲（semicarbazide，SEM）检出量的影响，以南美白对虾和中华鳖为检测对象，分别在70、100和130 ℃条件下，烘干48 h，研磨成粉后，采用高效液相色谱-串联质谱法（HPLC-MS/MS）检测虾肉与虾壳、鳖肉与鳖壳中SEM的含量。结果显示：SEM检出量随烘干温度的升高而升高，不同烘干温度下的SEM检出量存在显著性差异（P＜0.05），而相同温度条件下，壳中的检出量远高于肉中的检出量（P＜0.05）；随温度升高，鳖壳中的蛋白含量逐渐下降，由70 ℃的0.274%下降到100 ℃的0.141%，差异显著（P＜0.05）。结果表明：烘干温度对甲壳类水产品中的SEM检出量影响较大，并与检出量成正比关系；烘干温度升高，使部分蛋白质受热分解，可能产生SEM，从而导致检出量增加。因此，在检测甲壳类水产品中的SEM含量时，对受检样品的烘干温度要控制在70 ℃以下，并且要选择合适的检测样品种类。本研究探明了烘干温度与SEM检出量的关系、SEM易残留的部位以及引起检出量增加的原因，为后续更精确快速检测甲壳类水产品中的SEM含量提供了依据。
In order to explore the effects of different drying temperatures（hereinafter referred to as the temperature）on the detectable amount of semicarbazide（SEM，the metabolite of nitrofurazone）in crustacean aquatic products，white shrimps and Chinese softshell turtles were sampled and dried for 48 hours at 70 ℃，100 ℃ and 130 ℃，respectively，and then ground into powder to detect the amount of SEM in the meat and shells by use of high performance liquid chromatography-tandem mass spectrometry（HPLC-MS/MS）. The results showed that the amount of SEM increased along with the increasing tempreture，and varied obviously at different temperature（P＜0.05），but the amount in the shells was much more than that in meat（P＜0.05）at the same temperature；the protein content in the shells of Chinese softshell turtle was gradually decreased from 0.274% at 70 ℃ to 0.141% at 100 ℃ with the increasing temperature，indicating obvious difference（P＜0.05）. In conclusion，the amount of SEM in crustacean aquatic products was greatly influenced by the temperature that was directly proportional to the amount；and SEM might be produced when some proteins were decomposed by the increasing temperature，by which，the detectable amount was increased. Therefore，the temperature should be controled below 70 ℃ with appropriate samples when SEM was measured. In this study，the relation between the temperature and detectable amount of SEM，parts in crustacean products that were prone to remain SEM residues，and the reasons for increasing detectable amount were verified，by which，the amount of SEM in crustacean aquatic products might be rapidly and accurately measured afterwards.