Table 4.

Effect of hydrolysis on three types of pure DTX3 in water or spiked in homogenous mussel tissue (with 34.6 ± 4 µg/kg AO, 29.8 ± 3 µg/kg DTX3), and performed in a sealed vial with no water lose during cooking. All samples were spiked with the same volume of an unknown quantity of DTX3 with a purity of 96% (A), 99.5 (B), and a pure mixture of three esters, 44% (C16:1-OA), 24% (C16:0-OA), 32% (C16:0-OA). Water indicates addition of 5 µL A, 50 µL B and 50 µL C to 2 mL water. Matrix indicates addition of 5 µL A, 50 µL B and 50 µL C to 2 g of homogenous mussel tissue (Mussel_Control). Steaming for 0, 10 and 20 min.

DTX3 (µg/kg OA)	7-O-palmitoyl Okadaic Ester
	A	A	A	A	A	A
Time	Control (0’)	Control (0’)	10´	10´	20´	20´
	Water	Matrix	Water	Matrix	Water	Matrix
Before hydrolysis	0	35 ± 8	0	20 ± 6	0	22 ± 6
After hydrolysis	561 ± 73	114 ± 16	530 ± 69	116 ± 17	403.7 ± 54	110 ± 16
DTX3 (µg/kg OA)	7-O-palmytoleyl Okadaic Ester
	B	B	B	B	B	B
Time	Control (0’)	Control (0’)	10´	10´	20´	20´
	Water	Matrix	Water	Matrix	Water	Matrix
Before hydrolysis	0	31 ± 7	0	36 ± 8	0	28 ± 7
After hydrolysis	536 ± 70	145 ± 20	460 ± 61	199 ± 26	338 ± 47	179 ± 24
DTX3 (µg/kg OA)	Mixture of A and B
	C	C	C	C	C	C
Time	Control (0’)	Control (0’)	10´	10´	20´	20´
	Water	Matrix	Water	Matrix	Water	Matrix
Before hydrolysis	0	33 ± 7	0	32 ± 8	0	27 ± 7
After hydrolysis	0	104 ± 7	0	96 ± 6	0	87 ± 6