碩士 / 國立海洋大學 / 食品科學系 / 90 / Recently, an infrequent intoxication case due to ingesting nori (dried laver product) had happened in Taiwan. There are some patients who had some allergic symptoms such as inflamed and red rash on their face, corners of the mouth and the belly after eating dried laver product. The research is to study the toxic substance of the case. First, we added the alcohol into the causative sample, and broke down laver product by ultrasonic. Then the extract was smeared on the human arm-skin. As a result, three of five volunteers had slight allergic reaction after 10 to 30 minutes. It means that the toxic samples really have some causative factors. To confirm the causative sensitizer, we analyzed the level of the food additives such as monosodium glutamate (MSG) and SO2, then the pyropheophorbide a degraded from chlorophyll (CHL) in the toxic and normal dried laver products was also determined. We also investigated the effects of processing factors on the content of the pheophorbide a and pyropheophorbide a. The amount of the aspartate (Asp), glutamate (Glu) and alanine (Ala) in the toxic sample are 61, 589 and 401 mg/100g, respectively. The level of Glu in the causative sample is lower than that of the normal sample. The level of the SO2 in the causative sample was low (1.58 ppm). Therefore, we suggest that MSG and SO2 are not the allergic factors in the causative sample. The contents of pheophorbide a and the pyropheophorbide a measured by HPLC were 887 and 5,455 ppm in the causative sample respectively. Judging from high dose, of pyropheophorbide a and pheophorbide a and symptoms of patients, the causative agents were identified as pyropheophorbide a and pheophorbide a . On the other hand, the fresh laver was stored at the different temperatures and observed the production of the pyropheophorbide a. After storage, Chlorophyll a of the fresh laver degraded more significantly at 20℃ than 4℃ and -20℃. The dry heating appeared the stronger destruction to CHL a and produced more amount of pyropheophorbide a than that of cook heating. The high content (4,118 ppm) of the photosensitive substance, pyropheophorbide a, was detected after dry heating at 100℃ for 1 hr. In false ceylommoss, the effects of the heating factors on the degradation of CHL a was the same as those of the laver. The dry heating had the greater effect degradation of on CHL a, but there was more amount of pyropheophorbide a produced by cook heating. According to the above results, we suggest that the unsuitable heating process to the laver may produce high content of the photosensitive substance.
| Identifer | oai:union.ndltd.org:TW/090NTOU0253042 |
| Date | January 2002 |
| Creators | Yu-Shay Tsai, 蔡玉霞 |
| Contributors | Deng-Fwu Hwang, 黃登福 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 81 |
Page generated in 0.0015 seconds