|
|
| Kilcoyne, Jane; Mccarron, Pearse; Hess, Philipp; Miles, Christopher O.. |
| Azaspiracids (AZAs) are marine biotoxins that induce human illness following the consumption of contaminated shellfish. European Union regulation stipulates that only raw shellfish are tested, yet shellfish are often cooked prior to consumption. Analysis of raw and heat-treated mussels (Mytilus edulis) naturally contaminated with AZAs revealed significant differences (up to 4.6-fold) in AZA1–3 (1–3) and 6 (6) values due to heat-induced chemical conversions. Consistent with previous studies, high levels of 3 and 6 were detected in some samples that were otherwise below the limit of quantitation before heating. Relative to 1, in heat-treated mussels the average (n = 40) levels of 3 (range, 11–502%) and 6 (range, 3–170%) were 62 and 31%, respectively. AZA4... |
| Tipo: Text |
Palavras-chave: Azaspiracid; Decarboxylation; Hydroxylation; Chemical conversion; Heating mass spectrometry; Metabolism. |
| Ano: 2015 |
URL: http://archimer.ifremer.fr/doc/00303/41433/41005.pdf |
| |
