Pharmacokinetics and residues of oxytetracycline and oxolinic acid in black tiger shrimp (Penaeus monodon) and the effect of cooking on the residues

氧蛋白链（OTC）和氧脂酸（OA）在黑虎虾（Penaeus monodon， 18-25克虾）后进行了体外（10毫克/千克）和口服（50毫克/千克）管理。“虾在水槽里，在水手身上有一个盐水5-10页。”水温已调整至28-29摄氏度。在两个部门开放模式下，两种药物的Hemolymph浓缩是由两个部门开放模式描述的。以下的方程被发现用于描述两种药物的血红蛋白水平的时间课程：氧化酶链： Ct=35.4·exp（-3.5303·t）+10.6·exp（-0.0429·t）Oxolinic acid Ct=9.96·exp（-0.8252·t）+3.88·exp（-0.0391·t）在OTC为0.2和16.2 h，OA为0.84和17.7 h。稳定状态和身体总清除量估计在OTC为869毫升/千克和38.7毫升/千克/小时，OA为2，061毫升/千克和90.1毫升/千克/小时，相应地，高红色素浓度和达到高红色素浓度的时间在OTC为21.1微克/毫升，4小时，OA为4.20微克/毫升。口头管理后的生物利用率为35.6%，OA为7.9%。麝香的半条命为OTC 22.0小时，OA 20.2小时外壳的半衰期延长为21.9小时，用于OA，用于OTC，外壳的半衰期延长不能计算，因为外壳的半衰期延长，因为药物安置在外壳中。Muscle的住宅OTC减少到50 - 60%的时间，在4分钟内煮沸，在180 ° C烘烤1分钟，在200 ° C烘烤，在4分钟内烘烤30 - 40%。外壳中的降低水平仅为20%。住宅OA在烹饪中占20 - 30%的口罩和外壳。

The pharmacokinetics and residues of oxytetracycline (OTC) and oxolinic acid (OA) were examined in black tiger shrimp (Penaeus monodon, 18-25 g shrimp) after intra-sinus (10 mg/kg) and oral (50 mg/kg) administration. The shrimp were kept in tanks with seawater at a salinity of 5-10 ppt. The water temperature was adjusted to 28-29℃. The hemolymph concentrations of both drugs after intra-sinus dosing were best described by a two-compartment open model. The following equations were obtained to describe the time course of hemolymph levels for two drugs :Oxytetracycline : Ct=35.4・exp(-3.5303・t)+10.6・exp(-0.0429・t)Oxolinic acid : Ct=9.96・exp(-0.8252・t)+3.88・exp(-0.0391・t)The distribution and elimination half-lives were found to be 0.2 and 16.2 h for OTC and 0.84 and 17.7 h for OA. The apparent volume of distribution at a steady state and total body clearance were estimated to be 869 ml/kg and 38.7 ml/kg/h for OTC and 2,061 ml/kg and 90.1 ml/kg/h for OA, respectively.The peak hemolymph concentration and the time to peak hemolymph concentration following oral dose were 21.1 μg/ml at 4 h for OTC and 4.20 μg/ml at 4 h for OA. The bioavailability after oral administration was 35.6% for OTC and 7.9% for OA. The elimination half-life of muscle was 22.0 h for OTC and 20.2 h for OA. The elimination half-life of shell was 21.9 h for OA, however, for OTC the elimination half-life of shell could not calculated because the drug residues persisted in shell tissues.Residual OTC in muscle was reduced to 50〜60% by the boiling for 4 min and frying at 180℃ for 1 min, and 30〜40% baking at 200℃ for 4 min. However, the reduction levels in shell were only 20%. Residual OA was 20〜30% in muscle and shell by the cooking.