[Simultaneous Analysis of Paralepistopsis acromelalga Applied to Cooked and Processed Foods].
Ishida Y, Ouchi H, Kan T, Nagaoka Y
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan •
The applicability of a method for simultaneous analysis of Acromelic acids A, B, and Clitidine, which are venomous constituents of Paralepistopsis acromelalga, was assessed for three simulations: tempura, chikuzenni, and soy sauce soup. All components were detectable for all cooking methods. No interfering peak affecting the analysis was observed. The findings indicate that samples of leftover cooked products can be used to ascertain causes of food poisoning by Paralepistopsis acromelalga. Additionally, results showed that most of the toxic components were eluted into the soup broth. This property is useful for rapid screening for Paralepistopsis acromelalga in edible mushrooms.