Fugu pardalis

Gonads (10 g) of the pufferfish Fugu pardalis are extracted with 25 mL of 0.02 M acetic acid in a boiling water bath for 10 min. After being cooled to room temperature, the extract is filtered. The filtrate is passed through an Amberlite CG-50 column (NH, 1.2x3 cm). The column is developed with 50 mL each of water and 0.5 M acetic acid. A defatting step may be introduced prior to the column treatment when fat-rich tissues like livers are employed. The toxic eluate is concentrated in vacuo and made up to 20 mL with water. A 50- jaL portion of the solution is analyzed by HPLC. 

Ohsugi, T., Hidaka, I., and Ikeda, M., 1978, Taste receptor stimulation and feeding behaviour in the puffer, Fugu pardalis. II. Effects produced by mixtures of constituents of clam extracts, Chem. 

Puffer (Fugu pardalis) Glycine, betaine Ohsugi et al, 1978... 

Jang, J. and Yotsu-Yamashita, M. (2006) Distribution of tetrodotoxin, saxitoxin, and their analogs among tissues of the puffer fish Fugu pardalis. Toxicon, 48, 980-987. 

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