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Six sulfonamides, i.e., sulfadiazine, sulfadimethoxine, sulfamerazine, sulfamethazine, sulfamethoxazole and sulfamonomethoxine, were applied to spike whole hen eggs at 0.1 mg kg-1 eggs. The spiked hen eggs were heated at 80 and 100 °C to investigate the degradation kinetics of the sulfonamides under simulated cooking conditions. The sulfonamides added were extracted twice from the spiked eggs with dichloromethane by an ultrasonic-assisted extraction, and analyzed by a HPLC method after purification. The first-order rate constants and half-life times of the sulfonamides were calculated, and the corresponding apparent activation energy of their degradation was also obtained by application of the Arrhenius equation. The results indicated that all six sulfonamides degraded faster at the higher heating temperature, with first-order rate constants ranging from 0.0056 to 0.0108 min-1 at 80 °C and from 0.0147 to 0.0394 min-1 at 100 °C. The apparent activation energies for the degradation of the sulfonamides were estimated to be in the range 30.9 to 77.5 kJ mol-1. Sulfadiazine and sulfadimethoxine had the shortest and longest half-life time, respectively, and were the most instable and stable.

Degradation kinetics of six sulfonamides in hen eggs under simulated cooking temperatures