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Article: Okadaic acid, a causative toxin of diarrhetic shellfish poisoning, in green-lipped mussels Perna viridis from Hong Kong fish culture zones: Method development and monitoring

TitleOkadaic acid, a causative toxin of diarrhetic shellfish poisoning, in green-lipped mussels Perna viridis from Hong Kong fish culture zones: Method development and monitoring
Authors
KeywordsDiarrhetic shellfish poisoning
Fish culture zone
Hong Kong
Okadaic acid
Perna viridis
Issue Date2005
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/marpolbul
Citation
Marine Pollution Bulletin, 2005, v. 51 n. 8-12, p. 1010-1017 How to Cite?
AbstractGreen-lipped mussels (Perna viridis) were collected from seven fish culture zones (FCZs) in Hong Kong and analyzed for okadaic acid (OA). A conventional HPLC method was modified by incorporating a proteinase K digestion step. Results suggest that a higher recovery (2.5 times higher) of OA was obtained from spiked samples after the addition of 1.08 mg proteinase K in comparison with samples incubated without the proteolytic enzyme. For the hepatopancreas (HP) of individual field-collected mussels, the additional digestion step can enhance OA extraction by 3.1 times. Spatial and temporal variations in OA concentrations in the mussels from various FCZs were investigated. The highest concentration of OA in mussel HP samples was 1164.9 ng/g HP wet wt. With respect to OA concentrations in whole mussel tissues from seven sites and four seasonal samplings, the concentrations were between 70.0 and 131.0 ng/g wet wt., which did not exceed the generally recognized international regulatory criteria (>200 ng/g) for OA. © 2005 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/92752
ISSN
2015 Impact Factor: 3.099
2015 SCImago Journal Rankings: 1.264
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorMak, KCYen_HK
dc.contributor.authorYu, Hen_HK
dc.contributor.authorChoi, MCen_HK
dc.contributor.authorShen, Xen_HK
dc.contributor.authorLam, MHWen_HK
dc.contributor.authorMartin, Men_HK
dc.contributor.authorWu, RSSen_HK
dc.contributor.authorWong, PSen_HK
dc.contributor.authorRichardson, BJen_HK
dc.contributor.authorLam, PKSen_HK
dc.date.accessioned2010-09-17T10:56:07Z-
dc.date.available2010-09-17T10:56:07Z-
dc.date.issued2005en_HK
dc.identifier.citationMarine Pollution Bulletin, 2005, v. 51 n. 8-12, p. 1010-1017en_HK
dc.identifier.issn0025-326Xen_HK
dc.identifier.urihttp://hdl.handle.net/10722/92752-
dc.description.abstractGreen-lipped mussels (Perna viridis) were collected from seven fish culture zones (FCZs) in Hong Kong and analyzed for okadaic acid (OA). A conventional HPLC method was modified by incorporating a proteinase K digestion step. Results suggest that a higher recovery (2.5 times higher) of OA was obtained from spiked samples after the addition of 1.08 mg proteinase K in comparison with samples incubated without the proteolytic enzyme. For the hepatopancreas (HP) of individual field-collected mussels, the additional digestion step can enhance OA extraction by 3.1 times. Spatial and temporal variations in OA concentrations in the mussels from various FCZs were investigated. The highest concentration of OA in mussel HP samples was 1164.9 ng/g HP wet wt. With respect to OA concentrations in whole mussel tissues from seven sites and four seasonal samplings, the concentrations were between 70.0 and 131.0 ng/g wet wt., which did not exceed the generally recognized international regulatory criteria (>200 ng/g) for OA. © 2005 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/marpolbulen_HK
dc.relation.ispartofMarine Pollution Bulletinen_HK
dc.subjectDiarrhetic shellfish poisoningen_HK
dc.subjectFish culture zoneen_HK
dc.subjectHong Kongen_HK
dc.subjectOkadaic aciden_HK
dc.subjectPerna viridisen_HK
dc.titleOkadaic acid, a causative toxin of diarrhetic shellfish poisoning, in green-lipped mussels Perna viridis from Hong Kong fish culture zones: Method development and monitoringen_HK
dc.typeArticleen_HK
dc.identifier.emailWu, RSS: rudolfwu@hku.hken_HK
dc.identifier.authorityWu, RSS=rp01398en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.marpolbul.2005.06.037en_HK
dc.identifier.pmid16040057en_HK
dc.identifier.scopuseid_2-s2.0-27744527321en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-27744527321&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume51en_HK
dc.identifier.issue8-12en_HK
dc.identifier.spage1010en_HK
dc.identifier.epage1017en_HK
dc.identifier.isiWOS:000234079700045-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridMak, KCY=9245434600en_HK
dc.identifier.scopusauthoridYu, H=7405852208en_HK
dc.identifier.scopusauthoridChoi, MC=9245434800en_HK
dc.identifier.scopusauthoridShen, X=55450854300en_HK
dc.identifier.scopusauthoridLam, MHW=7202630175en_HK
dc.identifier.scopusauthoridMartin, M=7406970808en_HK
dc.identifier.scopusauthoridWu, RSS=7402945079en_HK
dc.identifier.scopusauthoridWong, PS=9245435300en_HK
dc.identifier.scopusauthoridRichardson, BJ=7202395817en_HK
dc.identifier.scopusauthoridLam, PKS=7202365776en_HK

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