Cooked mussels contaminated byDinophysis sp.: A source of okadaic acid
| Autor: | J. M. Fremy, E. Gleizes, Jean-François Simon, M. C. Lasne, D. Nwal‐Amang, Jean-Paul Vemoux, C. Le‐Baut, S. Bansard |
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| Rok vydání: | 1994 |
| Předmět: |
Magnetic Resonance Spectroscopy
animal structures Food Handling Food Contamination Fractionation Toxicology medicine.disease_cause Median lethal dose Lethal Dose 50 Mice chemistry.chemical_compound Ethers Cyclic Okadaic Acid medicine Animals Cooking Chromatography High Pressure Liquid Chromatography biology Toxin fungi food and beverages Mussel Okadaic acid biology.organism_classification Bivalvia chemistry Carcinogens Chromatography Gel Dinophysis Food contaminant |
| Zdroj: | Natural Toxins. 2:184-188 |
| ISSN: | 1056-9014 |
| DOI: | 10.1002/nt.2620020406 |
| Popis: | A method was developed for fractionation and isolation of toxic components present in extracts prepared from Dinophysis-contaminated mussels. The major toxin present in French mussels was identified as okadaic acid by its chromatographic properties and spectral data. Large amounts of mussel tissue (digestive glands and remaining meat) can be treated easily if they are cooked, or cooked and dried and are useful for isolating significant amounts of okadaic acid. |
| Databáze: | OpenAIRE |
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