양식 넙치(Paralichthys olivaceus )에 경구투여한 Ampicillin 및 Amoxicillin의 어류체내 잔류량의 변화 (Residues of Ampicillin and Amoxicillin in Olive Flounder Paralichthys olivaceus Following Oral Administration)

서지정보

· 발행기관 : 한국수산과학회
· 수록지 정보 : 한국수산과학회지 / 44권 / 5호 / 464 ~ 469페이지
· 저자명 : 손광태, 조미라, 오은경, 목종수, 권지영, 이태식, 송기철, 김풍호, 이희정

초록

Residues of ampicillin and amoxicillin in the muscles of olive flounder Paralichthys olivaceus were investigated after oral doses of 20 mg/kg body weight/day of ampicillin and 40 mg/kg body weight/day of amoxicillin in a first examination and 40 mg/kg body weight/day of ampicillin and 80 mg/kg body weight/day of amoxicillin in a second examination for 5-6 days. The ranges of seawater temperatures in the 1^(st) and 2^(nd) examinations were 13.4-15.6℃and 16.8-21.4℃, respectively. Ampicillin and amoxicillin concentrations were analyzed by high performance liquid chromatography (HPLC). The average recovery rates of ampicillin and amoxicillin in fish samples ranged from 84.8-95.2% and 100.8-103.8%, respectively. Residual concentrations in the olive flounder peaked on the 5th day, with average concentrations of 0.075 mg/kg and 0.311 mg/kg in the 1st examination, and 0.098 mg/kg and 0.630 mg/kg in the 2^(nd) examination for ampicillin and amoxicillin, respectively, with maximum concentrations in muscle. In the 1^(st) examination, ampicillin concentrations in olive flounder after withdrawals of 1 and 3 days were 0.041 mg/kg and 0.023 mg/kg, respectively, and amoxicillin concentrations after withdrawals of 1 day and 10 days were 0.172 mg/kg and 0.023 mg/kg, respectively. In the 2^(nd) examination, the ampicillin concentrations in olive flounder after withdrawals of 1 and 3 days were 0.041 mg/kg and 0.023 mg/kg, respectively, and amoxicillin concentration after withdrawals of 1 day and 10 days were 0.172 mg/kg and 0.023 mg/kg, respectively. We suggest that the recommended withdrawal periods should be 3 days for ampicillin and 10 days for amoxicillin in the olive flounder.

영어초록

Residues of ampicillin and amoxicillin in the muscles of olive flounder Paralichthys olivaceus were investigated after oral doses of 20 mg/kg body weight/day of ampicillin and 40 mg/kg body weight/day of amoxicillin in a first examination and 40 mg/kg body weight/day of ampicillin and 80 mg/kg body weight/day of amoxicillin in a second examination for 5-6 days. The ranges of seawater temperatures in the 1^(st) and 2^(nd) examinations were 13.4-15.6℃and 16.8-21.4℃, respectively. Ampicillin and amoxicillin concentrations were analyzed by high performance liquid chromatography (HPLC). The average recovery rates of ampicillin and amoxicillin in fish samples ranged from 84.8-95.2% and 100.8-103.8%, respectively. Residual concentrations in the olive flounder peaked on the 5th day, with average concentrations of 0.075 mg/kg and 0.311 mg/kg in the 1st examination, and 0.098 mg/kg and 0.630 mg/kg in the 2^(nd) examination for ampicillin and amoxicillin, respectively, with maximum concentrations in muscle. In the 1^(st) examination, ampicillin concentrations in olive flounder after withdrawals of 1 and 3 days were 0.041 mg/kg and 0.023 mg/kg, respectively, and amoxicillin concentrations after withdrawals of 1 day and 10 days were 0.172 mg/kg and 0.023 mg/kg, respectively. In the 2^(nd) examination, the ampicillin concentrations in olive flounder after withdrawals of 1 and 3 days were 0.041 mg/kg and 0.023 mg/kg, respectively, and amoxicillin concentration after withdrawals of 1 day and 10 days were 0.172 mg/kg and 0.023 mg/kg, respectively. We suggest that the recommended withdrawal periods should be 3 days for ampicillin and 10 days for amoxicillin in the olive flounder.

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