水產物安全對於消費者而言是一項重要議題。本研究利用高效能液相層析串聯式質譜儀，進行魚及蝦類 水產物中4種四環黴素類、3種氯黴素類、4種硝基呋喃類代謝物、孔雀綠和還原型孔雀綠合計4類13種多樣化 的藥物殘留量分析及種類調查。本研究之四環黴素類分析方法檢測極限 (method detection limit, MDL) 為2.50 ng/ g，氯黴素類、硝基呋喃類代謝物為0.25 ng/g、孔雀綠和還原型孔雀綠為0.50 ng/g，均低於我國或國際法規之 殘留限量標準 (maximum residue limit, MRL) 及檢測能力最低要求 (minimum required performance limits, MRPL)。 另於100年1月至101年12月間，在超級市場、傳統市場、大賣場及養殖池等地，購買及採集共計150件水產物 進行上述13種藥物分析檢測，結果顯示1件紅衫魚檢出依規不得殘留之孔雀綠及還原型孔雀綠，本次樣品調 查不合格率為0.67%。上述調查結果可用於監測國內水產物中動物用藥殘留量，並可作為國內水產物安全評估 之參考，其結果也顯示國內水產物藥物殘留情形仍存在，不合格率雖屬偏低，但建議仍需長期追蹤，以維護 消費者食品安全權益。

The food safety of seafood is a prominent public health issue for consumers worldwide. In this study, we detected the residues of veterinary drugs in aquatic products by using liquid chromatography tandem mass spectrometry. The veterinary drugs tested included three chloramphenicols, four tetracyclines, four nitrofurans metabolites, malachite green, and leucomalachite green. The method detection limit (MDL) of tetracycline, chlorotetracycline, doxycycline, and oxytetracycline was 2.50 ng/g. In addition, the MDL of chloramphenicol, florfenicol, thiamphenicol, and nitrofurans metabolites was 0.25 ng/g, whereas that of malachite green and leucomalachite green was 0.50 ng/g; these values correspond to the maximum residue limits (MRLs) specified in Taiwan, Japan, and the European Union, and the minimum required performance limit (MRPL) in Taiwan and the European Union. In this study, 150 samples comprising fish and crustaceans were collected from various types of markets and aquatic farms in Taiwan between January 2011 and December 2012. Malachite green and leucomalachite green were detected in one sample of golden thread and exceeded the MRL of Taiwan by 0.67%. The findings of this study can be used for monitoring veterinary-drug residues in aquatic products and as a reference for food safety. In addition, the results also revealed that the residues of veterinary drugs in aquatic products could be detected even when the violation rate was low. Therefore, the continual survey of aquatic samples is required to ensure food safety for consumers.