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  • Title: Measurement of a genotoxic hydrazine, agaritine, and its derivatives by HPLC with fluorescence derivatization in the agaricus mushroom and its products.
    Author: Nagaokaa MH, Nagaoka H, Kondo K, Akiyama H, Maitani T.
    Journal: Chem Pharm Bull (Tokyo); 2006 Jun; 54(6):922-4. PubMed ID: 16755074.
    Abstract:
    Agaricus blazei MURRILL mushroom products are sold as so-called health foods in Japan. However, a part of Agaricus is known to contain hydrazines. A sensitive and specific method for analyzing a genotoxic hydrazine, agaritine, and its derivatives was developed to assess the safety of Agaricus products. beta-N-(gamma-L(+)-Glutamyl)-4-(hydroxymethyl)phenylhydrazine (agaritine, AGT), 4-hydrazinylbenzylalcohol (HMPH), 4-hydrazinylbenzoic acid (CPH), 4-methylphenylhydrazine (MPH) and phenylhydrazine (PH) were converted to their correspond-ing fluorescent derivatives with 3,4-dihydro-6,7 dimethoxy-4-methyl-3-oxoquinoxaline-2-carbonyl chloride (DMEQ-COCl) as the fluorescence derivatization reagent. The detection limits (S/N=3) for CPH, AGT, PH and MPH were 422, 45.3, 16.5 and 138 fmol, respectively, in a 20 microl injection volume. Recoveries, achieved by adding known AGT amounts to the Agaricus sample and Agaricus products, ranged from 92.8 to 102%. By using this method which does not require partial purification of the Agaricus sample, the amounts of AGT in several types of foods were found to be 112-1836 microg/g dry weight.
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