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Effects of temperature on the elimination of benzocaine and acetylated benzocaine residues from the edible fillet of rainbow trout (Oncorhynchus mykiss)

Food Additives and Contaminants

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Abstract

The effect of temperature (7 degrees C and 16 degrees C) on the extent of accumulation and the elimination of benzocaine (BNZ) and its metabolite, acetylated benzocaine (AcBNZ), in the fillet tissue of rainbow trout was investigated Residues were measured after bath exposure to an anesthetizing concentration of benzocaine (30 mg/l for 5 min) followed by a maintenance concentration (15 mg/l for 30 min). Immediately after exposure, the BNZ concentration in fillet tissue was approximately 27 mu g/g at both temperatures; AcBNZ was 0.3 mu g/g at 7 degrees C and 0.6 mu g/g at 16 degrees C. The rates for elimination (alpha and beta) of BNZ and AcBNZ were not significantly different between the two temperatures. Terminal half-lives of elimination for BNZ were 1.62 h at 7 degrees C and 1.63 h at 16 degrees C; half-lives for AcBNZ were 2.36 h at 7 degrees C and 2.77 h at 16 degrees C.

Additional Publication Details

Publication type:
Article
Publication Subtype:
Journal Article
Title:
Effects of temperature on the elimination of benzocaine and acetylated benzocaine residues from the edible fillet of rainbow trout (Oncorhynchus mykiss)
Series title:
Food Additives and Contaminants
Volume
17
Issue:
5
Year Published:
2000
Language:
English
Publisher:
U.S. Geological Survey
Contributing office(s):
Upper Midwest Environmental Sciences Center
Description:
pp. 387-392
Larger Work Type:
Article
Larger Work Subtype:
Journal Article
Larger Work Title:
Food Additives and Contaminants
First page:
387
Last page:
392