HPLC determination of pheophorbide a and pyropheophorbide a in dried laver product implicated in food poisoning
Resource
Shokuhin Eiseigaku Zasshi, 46(2), 45-48
Journal
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Pages
45-48
Date Issued
2005
Date
2005
Author(s)
Hwang, Deng-Fwu
Tsai Yu-Shia
Chou, Shin-Shoug
Liu, Shiu-Mei
Wu, Jiunn-Tzong
Lin, Shin-Jung
Tu, Wei-Chun
Abstract
In an outbreak of food poisoning involving a dried purple laver product (called nori), four persons had allergic-like symptoms such as inflammation and red rash on their face, mouth and belly. The causative nori was extracted and smeared on the arm-skin of five volunteers. Three out of five volunteers had a slight allergic reaction after 5 to 30 min when they were exposed to sunlight. The levels of the chlorophyll derivatives, pheophorbide a and pyropheophorbide a, measured by HPLC were 851-906 and 5,460-5,624 microg/g, respectively, in the causative samples. Judging from the high contents of pyropheophorbide a and pheophorbide a and the symptoms of patients and volunteers, the causative agents were concluded to be the photosensitizers pyropheophorbide a and pheophorbide a.
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