Temperature Dependence of the Pre-Chromatographic ‘Lawrence’ Method for Bivalves Contaminated with Paralytic Shellfish Poisoning Toxins

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Analytical Methods Pub Date : 2024-09-19 DOI:10.1007/s12161-024-02682-x

Paulo Vale

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Abstract

Saxitoxins are potent neurotoxins originating the acute human neurological syndrome of paralytic shellfish poisoning (PSP) via bivalve vectors. The official testing method in the European Union, commonly known as the ‘Lawrence method’, involves pre-column oxidation steps. The Portuguese monitoring adopted the hydrogen peroxide oxidation screening approach for bivalves contaminated with Gymnodinium catenatum toxins, which can quantify chromatographically at once 6 out of 10 analogues commonly found in bivalves. Seasonal fluctuation in the fluorescence yield of calibration curves was observed across years in a consistent manner. It correlated with fluctuations in average monthly air temperature in Lisbon, highlighting the importance of recording the room temperature during the oxidation steps as a matter of routine practice. Incubation experiments also showed an increase in fluorescence yield with temperature, more pronounced for the 11-hydroxysulphate analogues (dcGTX2 + 3, C1 + 2, GTX2 + 3) than for the 11-H toxins (dcSTX, GTX5[B1], STX). Temperature can be exploited to increase fluorescence yield, assisting in spectral confirmation, but must not exceed 40–50 °C to avoid toxin decomposition or production of extra oxidation products.

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检测受麻痹性贝类中毒毒素污染的双壳贝类的预色谱 "劳伦斯 "法的温度依赖性

沙西他毒素是一种强效神经毒素，可通过双壳贝类载体引发人类急性神经综合症--麻痹性贝类中毒（PSP）。欧盟的官方检测方法通常称为 "劳伦斯法"，包括柱前氧化步骤。葡萄牙的监测工作采用过氧化氢氧化筛选法来检测受猫尾鰕虎鱼毒素污染的双壳贝类，该方法可一次性对双壳贝类中常见的 10 种类似物中的 6 种进行色谱定量。校准曲线荧光产率的季节性波动在不同年份的观测结果是一致的。这与里斯本月平均气温的波动有关，突出了在氧化步骤中记录室温的重要性。孵育实验还显示，荧光产量随温度升高而增加，11-羟基硫酸盐类似物（dcGTX2 + 3、C1 + 2、GTX2 + 3）比 11-H 毒素（dcSTX、GTX5[B1]、STX）更为明显。可以利用温度来提高荧光产率，从而有助于光谱确认，但温度不得超过 40-50 °C，以避免毒素分解或产生额外的氧化产物。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.