英语翻译MG：孔雀石绿 LMG：隐色孔雀绿As some of the products,which are sampl

英语翻译
MG：孔雀石绿
LMG：隐色孔雀绿
As some of the products,which are sampled are smoked or canned,thus possibly heat-treated,the influence of a higher temperature on the recovery of MG and LMG was studied as well.Salmon spiked at 35 mg/kg MG and 50 mg/kg LMG was homogenized,and after a withdrawal period of 15 min,heated at 70 °C for 20 min.Analyses of these samples showed that heat-treatment affected the recovery of especially MG (29±2%) and to some extent that of LMG (81±1%) compared to recoveries from raw salmon (see above).In contrast,a field sample containing incurred residues at 2.9 mg/kg LMG (see below),showed only 1.960.3 mg/kg after this treatment.Surprisingly,spiking after heating gave higher recoveries for MG (81%) in correspondence with those recoveries from canned salmon,which is heated in the can.Fresh whole trout and eel,and fresh,smoked and canned salmon fillets collected at different local retailers,fish-shops and fish-markets to spread the chance of obtaining a single suspected batch,were investigated.Surprisingly,the analysis uncovered the presence of residues of MG in many fish samples (Table 9).Analysis of rainbow trouts with unknown origin according to the vendors,but most likely cultured,showed 13 out 18 fish contained traces of LMG (at ,15 mg/kg) with HPLC–Vis.Eel,which is prevalently cultured for food production,was found to be contaminated as well.Five out of 10 fish contained LMG (at ,10 mg/kg).Analysis of fresh salmon fillets showed a single sample to contain 2.9 mg/ kg.As expected,results of the analysis of this filet in duplicate by HPLC–Vis (2.86 and 2.96 mg/ kg,respectively) and in duplicate by LC-MS–MS (2.91 and 2.93 mg/ kg,respectively) revealed excellent similarity.In addition,four out of six other fresh salmon fillets were shown to contain LMG just above LOD (0.20 to 0.26 mg/kg) at the different product-ion tracks using LC–MS–MS.It
must be noted that MG residues are very unstable in these refrigerated fresh fillets (see above),suggesting that these levels may have been significantly higher at the time of slaughter.In none of the five smoked smoked and salmon samples nor in the eight canned salmon samples,could LMG be detected.These products are heated,which impairs recovery (see above).
软件翻译的就不要复制粘贴了，

与那些从经过熏制或罐装的产品抽样可能经过加热处理一样,较高的温度对MG和LMG回收率的影响也得到研究.刺有35mg/kg MG和50 mg/kg LMG的鲑鱼经过匀浆,静置15分钟后,70度加热20分钟.分析这些样品,显示与生鲑鱼的回收率（见上面）比较,加热处理特别是对MG(29±2%)和一定程度上对LMG(81±1%)的回收率有影响.相反,含有残留LMG（2.9 mg/kg）的背景样品（见下面）,显示在经过处理后只有1.960.3 mg/kg.令人惊奇的是,与那些罐装鲑鱼的回收率比较（它们在罐头内加热）在加热后刺入可以得到更高的MG回收率（81%）.
还研究了从不同的当地零售商收集的新鲜整体鲑鱼和美洲鳗,以及新鲜、熏制和罐装鲑鱼鱼片,以扩大获得一种单独的可疑批次的机会.奇怪的在很多鱼的样本里没有分析到MG残留的存在（表9）.卖者不知来源的虹鳟鱼（但多数可能是培育的）的HPLC–Vis分析显示18个鱼样品中有13个查到痕量的LMG（大约在15 mg/kg).美洲鳗,它们通常被培育成食品,发现也已经被污染.10个样品中有5个含有LMG(大约在10 mg/kg).新鲜鲑鱼片的分析显示单一的样品可以含有2.9 mg/ kg.正如所期待的,这些鱼片的两次HPLC–Vis分析结果,分别为2.86和2.96 mg/kg,表现非常一致.此外,用LC–MS–MS的不同产品离子轨迹检测的其他6份新鲜鲑鱼样品中有4份显示,含有的LMG恰好高于LOD(0.20比0.26 mg/kg).
必须要注意在这些冷藏鱼片中的MG残留物是非常不稳定的（见上面）,提示这些水平可能会明显地高于屠宰时的水平.在五份熏制鲑鱼样品和八份罐装鲑鱼样品中都没有检测到LMG.这些产品经过加热,而这种处理可以减少回收率（见上面）.