HPLC Determination of Pheophorbide a and Pyropheophorbide a in Dried Laver Product Implicated in Food Poisoning

摘要

2001年5月9日に台湾において4名が調味のりを食べ，顔面の発赤，はれ，疼痛などを訴えた．調味のりからのエタノール抽出液を使って5名の志願者の手背に過敏反応を試験したところ，光線に当てると，3名が光過敏症を示した．次に中毒したのりと一般市販ののりをアセトンで砠槌鲠幔琀PLCによるクロロフィルaおよびその関連物質の分析を検討した．中毒したのりには光過敏物質であるピロフェオホルバイドa（5,460～5,624 μg/g）とフェオホルバイドa（851～906 μg/g）が検出されたが，一般市販ののりには検出されかった（＜50 μg/g）．したがって，この食中毒の原因物質は光過敏物質と結論された．%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.