中文摘要：

研究不同处理条件下中华鳖粉中氨基脲（SEM）残留呈阳性的原因。研究从养殖环节、加工环节全链条分析氨基脲的可能来源。结果表明,养殖环节使用消毒剂与SEM呈阳性无关。高温烘干会导致氨基脲呈阳性,且随着烘干温度的升高,氨基脲检出值也随之升高。中华鳖不同部位组织的氨基脲生成量存在着明显差异,总体上鳖肉的SEM生成量高于鳖骨,但130℃高温烘干时鳖骨的SEM含量要高于鳖肉;进一步的蛋白质分析表明,氨基脲的产生和样品的蛋白质含量和组成密切相关。

英文摘要：

This paper studied the reason of remains psitire in Pelodiscus Sinensis powder under different treatments. The possible source of SEM was investigated from breeding to processing throughout the whole chain.The results indicated that the use of disinfectants was irrelevant with SEM positive, while high temperature of drying wowld cause SEM positive. The amount of SEM was higher as the drying temperature was higher. The amount of semicarbazide was distinctly different between different tissues, and meat was higher than bone,except for 130 ℃ drying treatment. Further analysis showed that semicarbazide generation was closely related with protein content and their composition.