Lawrence J F, Maher M, Watson-Wright W
Food Research Division, Bureau of Chemical Safety, Ottawa, Ontario, Canada.
Toxicon. 1994 Jan;32(1):57-64. doi: 10.1016/0041-0101(94)90021-3.
The hepatopancreases from lobsters (Homarus americanus) obtained from two locations in eastern Canada (Gaspé and Bay of Fundy) were analysed for paralytic shellfish poisons (PSP) before and after the shellfish were cooked by boiling or steaming. Forty-five lobsters from each location were divided into three groups of 15. Two of the groups were boiled or steamed while the third was uncooked for comparison purposes. The hepatopancreases of all lobsters were individually analysed for total PSP toxicity using the standard mouse bioassay procedure. Individual toxins were determined in each sample using a high-performance liquid chromatographic procedure employing pre-chromatographic oxidation of the toxins to form fluorescent derivatives. The results demonstrated that boiling or steaming reduced total toxicity (measured as saxitoxin equivalents per hepatopancreas) by approximately 65% compared to values obtained from raw lobsters. Of the individual toxins studied, saxitoxin decreased by about 60% with both the cooking treatments while gonyautoxins 2 and 3 (combined) decreased by almost 100% in the Gaspé samples and by about 90% in the Fundy samples with the same cooking treatments. Trace amounts of saxitoxin or gonyautoxins 2 and 3 were detected in some samples of tail or claw meat before or after cooking. In vitro boiling of raw hepatopancreas for up to 30 min led to no change in total or individual PSP concentration, indicating that the toxins in cooked lobster are not removed through chemical decomposition but are leached out during the loss of water.
对从加拿大东部两个地点（加斯佩和芬迪湾）获取的龙虾（美洲螯龙虾）的肝胰腺进行了分析，检测其在贝类通过煮沸或蒸煮烹饪前后的麻痹性贝类毒素（PSP）含量。每个地点的45只龙虾被分成三组，每组15只。其中两组进行煮沸或蒸煮，第三组不进行烹饪作为对照。使用标准小鼠生物测定程序对所有龙虾的肝胰腺分别进行总PSP毒性分析。使用高效液相色谱程序，通过毒素的色谱前氧化形成荧光衍生物，测定每个样品中的单个毒素。结果表明，与未加工龙虾相比，煮沸或蒸煮使总毒性（以每个肝胰腺中的石房蛤毒素当量衡量）降低了约65%。在所研究的单个毒素中，两种烹饪处理后石房蛤毒素减少了约60%，而在加斯佩样本中，膝沟藻毒素2和3（合计）减少了近100%，在芬迪样本中，经过相同烹饪处理后减少了约90%。在烹饪前后的一些尾部或爪部肉样品中检测到微量的石房蛤毒素或膝沟藻毒素2和3。将未加工的肝胰腺在体外煮沸长达30分钟，总PSP浓度或单个PSP浓度均无变化，这表明烹饪龙虾中的毒素不是通过化学分解去除的，而是在失水过程中被浸出的。
