Yuka Nagaoka
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View article: Isolation of Toxic Components from <i>Phytolacca americana</i>and Establishment of Simultaneous Analysis Method of their Components
Isolation of Toxic Components from <i>Phytolacca americana</i>and Establishment of Simultaneous Analysis Method of their Components Open
We isolated Phytolaccasaponins B, E and G, which are toxic components of Phytolacca americana. Highly purified products were extracted from Phytolacca americana root extract using silica gel, ODS, diol column chromatography. Using these co…
View article: Relation of <i>Omphalotus japonicus</i> Color Tone to Thelephoric acid Concentration
Relation of <i>Omphalotus japonicus</i> Color Tone to Thelephoric acid Concentration Open
This study clarified the relation between thelephoric acid, the coloring molecule of a simple method of identifying Omphalotus japonicus using a beam reagent (5 w/v% potassium hydroxide ethanolic solution), and the color tone of the pileus…
View article: Elucidation of Coloring Molecule Using a Simple Identification Method with a Color Reaction for <i>Omphalotus japonicus</i>
Elucidation of Coloring Molecule Using a Simple Identification Method with a Color Reaction for <i>Omphalotus japonicus</i> Open
For Omphalotus japonicus, the coloring molecule was found and characterized using a simple method of identification with a color reaction. The compound that chang color under basic conditions was isolated from a methanolic extract of O. ja…
View article: Quantification of Clitidine in <i>Paralepistopsis acromelalga</i> Using Quantitative NMR Method
Quantification of Clitidine in <i>Paralepistopsis acromelalga</i> Using Quantitative NMR Method Open
Because one toxic component of Paralepistopsis acromelalga, clitidine, is not commercially available as a reagent and because standards are difficult to obtain, a quantitative NMR method that requires no standard was investigated for this …
View article: Color Reaction Identification of <i>Omphalotus guepiniformis</i> Causing Food Poisoning
Color Reaction Identification of <i>Omphalotus guepiniformis</i> Causing Food Poisoning Open
Simple identification using a color reaction was applied to investigate poisoning, putatively caused by Omphalotus guepiniformis. Some leftover uncooked mushrooms had turned turquoise green when a beam reagent (5 w/v% potassium hydroxide e…
View article: Development of a Simple Identification Method for <i>Omphalotus guepiniformis</i> by Color Reaction
Development of a Simple Identification Method for <i>Omphalotus guepiniformis</i> by Color Reaction Open
A simple method of identification using a color reaction was developed for Omphalotus guepiniformis. Only Omphalotus guepiniformis turned turquoise green. Other edible mushrooms resembling the mushroom did not change color when the beam re…
View article: Simultaneous Analysis of <i>Paralepistopsis acromelalga</i> Applied to Cooked and Processed Foods
Simultaneous Analysis of <i>Paralepistopsis acromelalga</i> Applied to Cooked and Processed Foods Open
The applicability of a method for simultaneous analysis of Acromelic acids A, B, and Clitidine, which are venomous constituents of Paralepistopsis acromelalga, was assessed for three simulations: tempura, chikuzenni, and soy sauce soup. Al…
View article: Isolating Venomous Constituents of <i>Paralepistopsis acromelalga</i>and Simultaneous Analysis of Its Compounds
Isolating Venomous Constituents of <i>Paralepistopsis acromelalga</i>and Simultaneous Analysis of Its Compounds Open
An isolation method for Acromelic acids A, B and Clitidine, which are venomous constituents of Paralepistopsis acromelalga was developed. Highly purified products were obtained from the mushroom extract using silica gel, ODS, ion-exchange …