2000 Fiscal Year Final Research Report Summary
Oxytetracycline residues in tissues of kuruma prawn (Penaeus japonicus) and the effect of cooking procedures on the residues
| Project/Area Number |
10680165
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Aichi Konan College |
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Principal Investigator |
UNO Kazuaki Aichi Konan College, Department of Sciences for Living, Associate professor, 生活科学科, 助教授 (80223585)
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| Project Period (FY) |
1998 – 2000
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| Keywords | oxytetracycline / kuruman prawn / residue / cooking / pharmacokinetics / 高速液体クロマトグラフィー |
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| Research Abstract |
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.
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