Changes in the Contents of Pyrrolizidine Alkaloids by the Cooking of Petioles and Young Spikes of <i>Petasites japonicus</i>

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  • フキ (<i>Petasites japonicus</i>) の葉柄および花穂の調理によるピロリジジンアルカロイド類含有量の変化
  • Changes in the Contents of Pyrrolizidine Alkaloids by the Cooking of Petioles and Young Spikes of Petasites japonicus

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Abstract

<p>  To determine precisely the reduction of pyrrolizidine alkaloids (PAs) in the petioles and young spikes of Petasites japonicus by pre-treatment and cooking, we developed an analytical method for PAs in cooked products with a combination of solid phase extraction and ultra-performance liquid chromatography-mass spectroscopy/mass spectroscopy. Using this method, we surveyed the contents of total PAs in cooked dishes of P. japonicus (aoni, itameni, tsukudani, fukimiso, and tempura), then evaluated the PAs' reduction during pre-treatment and cooking. The retention ratios for total PAs (PAs after cooking against PAs before cooking (in case of cooking includes pre-treatment, after pre-treatment)) were 0.62–1.23. The retention ratios for pre-treated petioles and young spikes (PAs after pre-treatment against PAs before pretreatment, which includes soaking for 6 h to reduce PAs) were 0.16 and 0.34, respectively. It was indicated that PAs are more effectively reduced in a process of pre-treatment than in a subsequent cooking process. The petioles pre-treated with soaking for 6 h to reduce PAs had almost equivalent palatability to those pre-treated with soaking for 0.5 h, which is closer to the conventional method.</p>

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