[引起食物中毒的 Omphalotus guepiniformis 的颜色反应鉴定]。

IF 0.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI:10.3358/shokueishi.64.232

Hideyuki Shinohara, Ryuma Okawara, Ikuko Ito, Yoshitaka Ishida, Kosuke Ota, Yuka Nagaoka

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引用次数: 0

摘要

利用颜色反应的简单识别方法调查了可能由 Omphalotus guepiniformis 引起的中毒事件。当束缚试剂（5 w/v% 氢氧化钾乙醇溶液）滴到蘑菇伞上时，一些吃剩的未煮熟的蘑菇会变成碧绿色。此外，蘑菇的乙醇提取物也呈现出相同的颜色反应。然后，通过 LC-MS/MS 分析，在未烹煮的残留蘑菇中检测到了 O. guepiniformis 所含的有毒化合物 illudin S。因此，可以推断该病例是由 O. guepiniformis 引起的。这些结果表明，上述鉴定方法可用于调查由牛肝菌引起的食物中毒的筛选试验。

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[Color Reaction Identification of Omphalotus guepiniformis Causing Food Poisoning].

Simple identification using a color reaction was applied to investigate poisoning, putatively caused by Omphalotus guepiniformis. Some leftover uncooked mushrooms had turned turquoise green when a beam reagent (5 w/v% potassium hydroxide ethanolic solution) was dripped onto the mushroom pileus. Furthermore, ethanol extract of the mushrooms exhibited the same color reaction. Then, illudin S, a toxic compound contained in O. guepiniformis, was detected in uncooked leftover mushrooms using LC-MS/MS analysis. Therefore, this case was inferred as caused by O. guepiniformis. These results indicate the identification method described above as useful for screening tests for investigating food poisoning caused by O. guepiniformis.

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来源期刊

Food Hygiene and Safety Science Medicine-Public Health, Environmental and Occupational Health

CiteScore

0.70

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Information not localized