## 3 Results  
As shown in Figure 1, the maximum residual amount of eugenol in sea bass fillet was different in the two purging stages at a water temperature of 13 \({}^{\circ}\)C. The maximum residue was 31,712.0 \(\pm\) 848.9 \(\mu\)g/kg in the first purging stage and 5846.1 \(\pm\) 2694.1 \(\mu\)g/kg in the second purging stage. The maximum value of eugenol in the fillet was much higher in the second purging stage than that in the first stage, but it was not significant (\(p\) = 0.056). The half-life of eugenol in the fillet was 2.0 h in the first purging stage, and the residual amount in the fish fillet was less than 1.0 mg/kg after 4 h of purging. In the second purging stage, the half-life was 4.5 h, which was more than twice the half-life of the first stage. Additionally, it took 12 h for the residual eugenol to fall below 1.0 mg/kg.  
When the water temperature was 20 \({}^{\circ}\)C, the change of eugenol residues in the fish was similar to that of 13 \({}^{\circ}\)C. The maximum residual amount of eugenol in the fillet in the first purging stage was 5247.0 \(\pm\) 1021.5 \(\mu\)g/kg, which was significantly lower than the maximum value of 10,025.7 \(\pm\) 2442.3 \(\mu\)g/kg in the second purging stage (\(p\) < 0.05). The time for the residual eugenol fall below 1.0 mg/kg was 1 and 2 h, respectively. The half-lives of eugenol in the fillet in the two purging stages for the sea bases exposed to 20 \({}^{\circ}\)C were almost the same; the value of the first purging stage was 0.28 h and the value of the second purging was 0.29 h (shown in Table 1).  
By comparing the maximum residual eugenol in the fillet, the value detected in the first purging stage at the water temperature of 20 \({}^{\circ}\)C was significantly higher than that detected in the first purging stage at 13 \({}^{\circ}\)C (\(p\) < 0.05). The difference in the maximum residual eugenol was also significant in the second purging stage between the water temperature at 20 and 13 \({}^{\circ}\)C (\(p\) < 0.05). Meanwhile, as shown in Table 1, eugenol depleted more rapidly in the fillet of sea bases bathed at the water temperature of 20 \({}^{\circ}\)C. Especially in the purging time from 0 to 0.5 h, the residual amount of eugenol in the fish fillet was significantly deceased, and the \(p\)-value was 0.018 in the first purging stage and 0.01 in the second. In contrast, the decreases in the sea bases purged at the water temperature of 13 \({}^{\circ}\)C were not significant. After 24 h post- exposure, the residual amount of eugenol in the fish fillet still decreased at 13 \({}^{\circ}\)C in the second purging stage, but the residual amount had reached a steady state at 20 \({}^{\circ}\)C and the values were much lower.  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Exposure Temperature** & **Purging Stage** & **Model Equation** & \(R^{2}\) & **Half-Life (h)** \\ \hline \multirow{2}{*}{13 \({}^{\circ}\)C} & First & \(Y_{\text{t}}\) = 3255 \(\times\) e\({}^{-0.34t}\) & 0.968 & 2.0 \\  & Second & \(Y_{\text{t}}\) = 5667 \(\times\) e\({}^{-0.154t}\) & 0.978 & 4.5 \\  & First & \(Y_{\text{t}}\) = 5377 \(\times\) e\({}^{-2.444t}\) & 0.963 & 0.28 \\  & Second & \(Y_{\text{t}}\) = 9932 \(\times\) e\({}^{-2.405t}\) & 0.977 & 0.29 \\ \hline \hline \end{tabular}
\end{table}
Table 1: Depletion models for eugenol in fillet tissue from sea bass exposed to a concentration of 60 mg/L for 3 min.