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양식 넙치(Paralichthys olivaceus)에 대한 Erythromycin 휴약기간 설정
이태식 ( Tae Seek Lee ),박미정 ( Mi Jung Park ),최혜승 ( Hye Sung Choi ),심길보 ( Kil Bo Shim ),박미선 ( Mi Seon Park ),신일식 ( Il Shik Shin ) 한국수산학회 2009 한국수산과학회지 Vol.42 No.3
The withdrawal time of erythromycin in cultured olive flounder was investigated to ensure the food safety of the fish treated with erythromycin. The oral administration of erythromycin was carried out using the experimental diet containing erythromycin (200mg/kg) daily dose of 40 mg/kg body weight. The 45 day experimental period was broken into 7 days of habituation, 8 days of medication and 30 days of additional feeding without antibiotics. The erythromycin concentration in the flounder muscle had been increased gradually with medication. After 5 days of medication, the concentration increased to its maximum level of 6.05mg/kg. After discontinuing the antibiotic, the erythromycin concentration decreased drastically and day 9 was below 0.1mg/kg. The erythromycin concentration had slowly declined from the 6th to the 20th day after medication and disappeared completely after 25 days. From these results, the time needed to reduce the erythromycin level to the 0.2mg/kg limit adopted by the EU and Japan was suspected to be 4-6 days. Therefore, a reasonable withdrawal time following EU and Japanese regulatory guidelines for erythromycin in the cultured flounder could be estimated to be 10 days.
양식 넙치(Paralichthys olivaceus)에 경구투여한 Ampicillin 및 Amoxicillin의 어류체내 잔류량의 변화
손광태 ( Kwang Tae Son ),조미라 ( Mi Ra Jo ),오은경 ( Eun Gyoung Oh ),목종수 ( Jong Soo Mok ),권지영 ( Ji Young Kwon ),이태식 ( Tae Seek Lee ),송기철 ( Ki Cheol Song ),김풍호 ( Poong Ho Kim ),이희정 ( Hee Jung Lee ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.5
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 1st and 2nd examinations were 13.4-15.6oC and 16.8-21.4oC, 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 2nd examination for ampicillin and amoxicillin, respectively, with maximum concentrations in muscle. In the 1st 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 2nd 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.
한국 연안산 방사무늬김(Porphyra yezoensis)의 일반성분 및 미네랄 함량
목종수 ( Jong Soo Mok ),이태식 ( Tae Seek Lee ),손광태 ( Kwang Tae Son ),송기철 ( Ki Cheol Song ),권지영 ( Ji Young Kwon ),이가정 ( Ka Jeong Lee ),김지회 ( Ji Hoe Kim ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.5
To measure the proximate composition and mineral content of laver Porphyra yezoensis, we collected 30 raw and 30 dried laver from the major production area of the south coast of Korea (Busan, Goheung, Haenam, Wando). The approximate composition of a 100 g edible portion of raw laver was 89.9±1.4 g moisture, 3.7±1.0 g protein, 0.5±0.2 g lipids, 2.1±1.8 g carbohydrate and 3.9±0.6 g ash. The approximate composition of a 100 g portion of dried laver was 8.9±1.6 g moisture, 31.5±6.5 g protein, 1.9±0.3 g lipids, 48.4±6.5 g carbohydrate and 9.3±1.1 g ash. No clear regional variation in laver composition was observed. The mineral content of laver was expressed as dry weight. The mean macro mineral content per 100 g portion of raw laver was (in descending order): K (1,979± 863.0 mg), Na (1,063.2±498.8 mg), P (658.7±101.8 mg), Mg (432.3±83.5 mg) and Ca (394.2±136.5 mg). In comparison, the mean micro mineral content of raw laver was (in descending order): Fe (243.72±154.75 ?g/g), Zn (72.76±30.61 ?g/g), Mn (41.53±15.33 ?g/g), Cu (4.16±1.66 ?g/g) and Ni (0.43±0.70 ?g/g) No clear regional variation in the mineral content of laver was observed; however, raw laver contained a higher mineral content than dried laver.
어류 Stromateus stellatus 에 의한 설사성 식중독과 지질 특성
이종수(Jong Soo Lee),김지회(Ji Hoe Kim),이태식(Tae Seek Lee),박정흠(Jeong Heum Park) 한국수산과학회 2001 한국수산과학회지 Vol.34 No.6
2000년 5월 부산에서 수입 냉동어 S. stellatus에 의하여 발생한 설사성 식중독의 원인성분을 규명하기 위하여 조사한 결과는 다음과 같다. 식중독 환자들의 증상은 0.5∼2시간 (평균 1시간)에 증상이 시작되었으며 주된 증상은 소화기계의 설사 (92%), 메스꺼움 (77%), 복통 (54%), 구토 (46%), 두통 (31%), 어지러움 (23%), 발열 (16%) 등의 순으로 나타났다. 어육 추출물로부터는 식중독과 관련된 어떠한 자연독 성분도 검출되지 않았으며, diacyl glyceryl ethers (DAGEs)를 다량 함유한 특이 지질이 다량 (23%) 함유되어 있었다. 설사의 원인으로 추정되는 DAGE의 alkyl chain에는 16:0, 18:1이 주성분이었으며 8개의 다른 장쇄 arkyl chain이 소량 함유되어 있었고, DAGEs의 sn-1,2에 결합된 주요 지방산은 oleic acid (18 : 1)이었다. DAGEs를 구성 하는 분자종은 O-16:0-18:1-18:1(16.2% ), O-16:0-18:1-22:1 (14.7%), O-18:0-18:1-22:1 (11.0%)이 주된 구성 성분이었다. There was an outbreak of food poisoning due to eating well-cooked imported tropical fish, Stromateus stellatus on May, 2000, in Korea. Gastrointestinal symptoms such as diarrhea (92%), nausea (77%), abdominal pain (54%), vomiting (46%) and headache (23%) were experienced within 0.5∼2 hours (median 1 hour) after eating. Any specific natural toxins were not confirmed concerned to those poisoning, but large amount of abnormal lipid (23%) was found from the muscle such as 1-O-diacyl glyceryl ethers (DAGE), which was consisted of 61.8% of total lipid. The 16:0 (66.3%) and 18:1 (15.8%) alkyl chains were dominant in all alkyl chains of DAGE which were presumed as the causative agent for the diarrheal food poisoning. Oleic acid (18:1) was found as a major fatty acid at the sn-2 or 3 in DAGEs. O-16:0-18:1-18:1 (16.2%), O-16:0-18:1-22:1 (14.7%) and O-18:0-18:122:1 (11.0% were contained as the major molecular species of DAGEs by RI-HPLC.