{"title":"[引起食物中毒的 Omphalotus guepiniformis 的颜色反应鉴定]。","authors":"Hideyuki Shinohara, Ryuma Okawara, Ikuko Ito, Yoshitaka Ishida, Kosuke Ota, Yuka Nagaoka","doi":"10.3358/shokueishi.64.232","DOIUrl":null,"url":null,"abstract":"<p><p>Simple identification using a color reaction was applied to investigate poisoning, putatively caused by Omphalotus guepiniformis. Some leftover uncooked mushrooms had turned turquoise green when a beam reagent (5 w/v% potassium hydroxide ethanolic solution) was dripped onto the mushroom pileus. Furthermore, ethanol extract of the mushrooms exhibited the same color reaction. Then, illudin S, a toxic compound contained in O. guepiniformis, was detected in uncooked leftover mushrooms using LC-MS/MS analysis. Therefore, this case was inferred as caused by O. guepiniformis. These results indicate the identification method described above as useful for screening tests for investigating food poisoning caused by O. guepiniformis.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 6","pages":"232-235"},"PeriodicalIF":0.2000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[Color Reaction Identification of Omphalotus guepiniformis Causing Food Poisoning].\",\"authors\":\"Hideyuki Shinohara, Ryuma Okawara, Ikuko Ito, Yoshitaka Ishida, Kosuke Ota, Yuka Nagaoka\",\"doi\":\"10.3358/shokueishi.64.232\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Simple identification using a color reaction was applied to investigate poisoning, putatively caused by Omphalotus guepiniformis. Some leftover uncooked mushrooms had turned turquoise green when a beam reagent (5 w/v% potassium hydroxide ethanolic solution) was dripped onto the mushroom pileus. Furthermore, ethanol extract of the mushrooms exhibited the same color reaction. Then, illudin S, a toxic compound contained in O. guepiniformis, was detected in uncooked leftover mushrooms using LC-MS/MS analysis. Therefore, this case was inferred as caused by O. guepiniformis. These results indicate the identification method described above as useful for screening tests for investigating food poisoning caused by O. guepiniformis.</p>\",\"PeriodicalId\":54373,\"journal\":{\"name\":\"Food Hygiene and Safety Science\",\"volume\":\"64 6\",\"pages\":\"232-235\"},\"PeriodicalIF\":0.2000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hygiene and Safety Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3358/shokueishi.64.232\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hygiene and Safety Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3358/shokueishi.64.232","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
利用颜色反应的简单识别方法调查了可能由 Omphalotus guepiniformis 引起的中毒事件。当束缚试剂（5 w/v% 氢氧化钾乙醇溶液）滴到蘑菇伞上时，一些吃剩的未煮熟的蘑菇会变成碧绿色。此外，蘑菇的乙醇提取物也呈现出相同的颜色反应。然后，通过 LC-MS/MS 分析，在未烹煮的残留蘑菇中检测到了 O. guepiniformis 所含的有毒化合物 illudin S。因此，可以推断该病例是由 O. guepiniformis 引起的。这些结果表明，上述鉴定方法可用于调查由牛肝菌引起的食物中毒的筛选试验。
[Color Reaction Identification of Omphalotus guepiniformis Causing Food Poisoning].
Simple identification using a color reaction was applied to investigate poisoning, putatively caused by Omphalotus guepiniformis. Some leftover uncooked mushrooms had turned turquoise green when a beam reagent (5 w/v% potassium hydroxide ethanolic solution) was dripped onto the mushroom pileus. Furthermore, ethanol extract of the mushrooms exhibited the same color reaction. Then, illudin S, a toxic compound contained in O. guepiniformis, was detected in uncooked leftover mushrooms using LC-MS/MS analysis. Therefore, this case was inferred as caused by O. guepiniformis. These results indicate the identification method described above as useful for screening tests for investigating food poisoning caused by O. guepiniformis.
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