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This document specifies a method (revised Lawrence method) for the quantitative determination of saxitoxin (STX), decarbamoyl saxitoxin (dcSTX), neosaxitoxin (NEO), decarbamoyl neosaxitoxin (dcNEO), gonyautoxin 1 and 4 (GTX1,4; sum of isomers), gonyautoxin 2 and 3 (GTX2,3; sum of isomers), gonyautoxin 5 (GTX5 also called B1), gonyautoxin 6 (GTX6 also called B2), decarbamoyl gonyautoxin 2 and 3 (dcGTX2,3; sum of isomers), N-sulfocarbamoyl¬gonyautoxin 1 and 2 (C1,2; sum of isomers) and (depending on the availability of certified reference materials (CRMs)) N-sulfocarbamoyl-gonyautoxin 3 and 4 (C3,4; sum of isomers) in (raw) mussels, oysters, scallops and clams. Laboratory experience has shown, that it is also be applicable in other shellfish [10], [13] and cooked shellfish products. The method described was validated in a collaborative study [1], [2] and published as AOAC Official Method [3]. This method was also verified in a EURL-performance test aiming the total toxicity of the samples [4]. Toxins which were not available in the first collaborative study [1], [2] as dcGTX2,3 and dcNEO were validated in two additional studies [5], [6]. The lowest validated levels [1], [2], [6], are given in μg toxin (free base) per kg shellfish meat and also as μmol/kg shellfish meat and are listed in Table 1.
Reģistrācijas numurs (WIID)
38632
Darbības sfēra
This document specifies a method (revised Lawrence method) for the quantitative determination of saxitoxin (STX), decarbamoyl saxitoxin (dcSTX), neosaxitoxin (NEO), decarbamoyl neosaxitoxin (dcNEO), gonyautoxin 1 and 4 (GTX1,4; sum of isomers), gonyautoxin 2 and 3 (GTX2,3; sum of isomers), gonyautoxin 5 (GTX5 also called B1), gonyautoxin 6 (GTX6 also called B2), decarbamoyl gonyautoxin 2 and 3 (dcGTX2,3; sum of isomers), N-sulfocarbamoyl¬gonyautoxin 1 and 2 (C1,2; sum of isomers) and (depending on the availability of certified reference materials (CRMs)) N-sulfocarbamoyl-gonyautoxin 3 and 4 (C3,4; sum of isomers) in (raw) mussels, oysters, scallops and clams. Laboratory experience has shown, that it is also be applicable in other shellfish [10], [13] and cooked shellfish products. The method described was validated in a collaborative study [1], [2] and published as AOAC Official Method [3]. This method was also verified in a EURL-performance test aiming the total toxicity of the samples [4]. Toxins which were not available in the first collaborative study [1], [2] as dcGTX2,3 and dcNEO were validated in two additional studies [5], [6]. The lowest validated levels [1], [2], [6], are given in μg toxin (free base) per kg shellfish meat and also as μmol/kg shellfish meat and are listed in Table 1.
