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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27219

Title: HPLC Determination of Pheophorbide a and Pyropheophorbide a in Dried Laver Product Implicated in Food Poisoning
Authors: Deng-Fwu HWANG;Yu-Shia TSAI;Shin-Shoug CHOU;Shiu-Mei LIU;Jiunn-Tzong WU;Shin-Jung LIN;Wei-Chun TU
Contributors: NTOU:Department of Food Science
Date: 2005
Issue Date: 2011-10-21T02:24:00Z
Publisher: Food Hygiene and Safety Science
Abstract: 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 μg/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.
Relation: 46(2), pp.45-48
URI: http://ntour.ntou.edu.tw/handle/987654321/27219
Appears in Collections:[食品科學系] 期刊論文

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