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Liquid Chromatographic Determination of Amnesic Shellfish Poison in Mussels

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Mark Duxbury

Department of Applied Science, Auckland Institute of Technology, Private Bag 92006, Auckland, New Zealand

J. Chem. Educ., 2000, 77 (10), p 1319

DOI: 10.1021/ed077p1319

Publication Date (Web): October 1, 2000

Section:

History, Education, and Documentation

Abstract

A simple, rapid, high-performance liquid chromatographic experiment suitable for undergraduate students is described for determining amnesic shellfish poison in mussels. The poison itself is an unusual naturally occurring amino acid, domoic acid, that has been found in seafood, particularly shellfish, worldwide. The symptoms of poisoning include amnesia (memory loss), loss of balance, mental confusion, nausea, vomiting, diarrhea, coma, and in extreme cases death. The domoic acid is extracted from homogenized mussel tissue by boiling in water for 5 minutes. The homogenate is cooled and centrifuged, and an aliquot of the supernatant is diluted and analyzed by isocratic HPLC using a C18 column and an acetonitrile-water mobile phase at pH 2.5 with UV detection at 242 nm.

Keywords (Audience):

Upper-Division Undergraduate

Keywords (Domain):

Analytical Chemistry

Keywords (Pedagogy):

Hands-On Learning / Manipulatives

Keywords (Subject):

Chromatography

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