Oxytetracycline residues in tissues of kuruma prawn (Penaeus japonicus) and the effect of cooking procedures on the residues

日本对虾（Penaeus japonicus）组织中的土霉素残留以及烹饪程序对残留的影响

• 批准号: 10680165
• 负责人: UNO Kazuaki
• 金额: $ 0.9万
• 依托单位: Aichi Konan College
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1998
• 资助国家: 日本
• 起止时间: 1998 至 2000
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-10680165/
• 关键词: oxytetracycline; kuruman prawn; residue; cooking; pharmacokinetics; 高速液体クロマトグラフィー; 調理; 残留; HPLC分析

The time course of oxytetracycline tissue residues were studied in the kuruma prawn (Penaeus japonicus, 22.9±4.9g). The prawns were kept in tanks with recirculated artificial seawater at a salinity of 22-23‰. The water temperature was adjusted to 25℃. Oxytetracycline was mixed with the diet and orally administered through a catheter to the prawn. The dose of oxytetracycline was 50 mg/kg body weight. At each sample time four prawns were sacrificed and tissues were sampled. Oxytetracycline levels were determined by high-performance liquid chromatography. The recoveries of oxytetracycline from hemolymph muscle and shell were 91.7, 87.5 and 87.3%, respectively. High concentration of oxytetracycline was observed in the order of shell>hemolymph ≧muscle. The elimination half-lives of hemolymph and muscle were 44.7 and 46.8 hours, respectively. The elimination times of hemolymph and muscle were calculated 9.9 and 9.3 days, respectively. However, the elimination half-lives and elimination time of shell could not be calculated because oxytetracycline residues persisted in shell tissues, and the elimination phase could not be recognized until 20 days. It shows that oxytetracycline accumulates in the shell tissues of prawn. Residual oxytetracycline was reduced to 50-70% in muscle by the usual methods of cooking (boiling, baking and frying), whereas reduced levels in shell were only 20-30%. These results confirm that oxytetracycline is more heat stable in shell tissue than in muscle.

研究了库鲁玛虾（Penaeus japonicus，22.9±4.9g）中土霉素组织残留的时间过程。将虾饲养在盐度为22-23‰的循环人工海水中，水温调节至25℃。将土霉素与饲料混合并通过导管口服给虾。土霉素浓度为 50 mg/kg 体重，每次处死 4 只虾，通过高效液相色谱法测定组织中土霉素的回收率，分别为 91.7%、87.5% 和 87.3%。分别观察到高浓度的土霉素，顺序为壳>血淋巴。血淋巴和肌肉的消除半衰期分别为44.7和46.8小时，计算出血淋巴和肌肉的消除半衰期分别为9.9和9.3天，而壳的消除半衰期和消除时间则不能。是因为土霉素计算残留在甲壳组织中持续存在，直到20天才能识别出消除阶段，这表明土霉素。通过通常的烹饪方法（煮、烘烤和油炸），虾壳组织中的土霉素残留量可减少至 50-70%，而壳中的含量仅减少 20-30%。这些结果证实了土霉素的存在。在壳组织中比在肌肉中更热稳定。

项目成果

Kazuaki Uno: "Pharmacokinetic studies of drugs against vibriosis in cultured fish."Recent Advances in Marine Biotechnology Vol.5. (M.Fingerman and R.Nagabhushanam eds.), Science publisher, Inc., NH, USA. 335-336 (2000)

Kazuaki Uno：“抗养殖鱼弧菌病药物的药代动力学研究。”海洋生物技术最新进展第 5 卷。

Kazuaki Uno: "Recent Advances in Marine Biotechnology Vol.5 (Pharmacokinetic Studies of Drugs Against Vibriosis in Cultured Fish)"Milton Fingerman and Rachakonda Nagabhushanam editors Science Publishers, Inc., NH, USA. 382(335-356) (2000)

Kazuaki Uno：“海洋生物技术的最新进展第 5 卷（抗养殖鱼弧菌病药物的药代动力学研究）”Milton Fingerman 和 Rachakonda Nagabhushanam 编辑，Science Publishers, Inc.，新罕布什尔州，美国。

Kazuaki Uno: "Recent Advances in Marine Biotechnology Vol.5 (Pharmacokinetic Studies of Drugs Against Vibriosis in Cultured Fish)"Milton Fingerman and Rachakonda Nagabhushanam editors Science Publishers, Inc., NH.USA. 382(335-356) (2000)

Kazuaki Uno：“海洋生物技术的最新进展第 5 卷（抗养殖鱼弧菌病药物的药代动力学研究）”Milton Fingerman 和 Rachakonda Nagabhushanam 编辑 Science Publishers, Inc.，NH.USA。