title: [Methanol formation in vitro and in vivo (methanol formation after pectin administration)].
abstract: 1. In the course of 34 days the detectable methanol concentration in freshly squeezed grapefruit and organ juices as well as in grapefruit and orange juice mixes increased to a maximum level of approximately 600 mg/kg. This increase could already be detected at the beginning of the examination i.e. as early as 1 or 2 days after squeezing the fruit juices. At the beginning of the experiments the methanol concentrations were between 10 and 270 mg/kg. 2. After the consumption of pectin (40 g on one day and 2 x 40 g on two days) blood or serum-methanol values respectively were observed which were clearly above the level of chronic alcohol abuse (10 mg/kg). After the ingestion of ethanol (0.5 g/kg bodyweight) the serum-methanol concentration increased even further.
authors.affiliation: Institut für Rechtsmedizin, Christian-Albrechts-Universität Kiel.
authors.forename: O
authors.initials: O
authors.lastname: Grüner
authors.forename: N
authors.initials: N
authors.lastname: Bilzer
authors.forename: J
authors.initials: J
authors.lastname: Liebmann
mesh_terms: D000328:Adult; D000428:Alcohol Drinking / Q000097:blood*; D000437:Alcoholism / Q000097:blood / Q000175:diagnosis; D001628:Beverages / Q000032:analysis*; D002957:Citrus; D005260:Female; D006801:Humans; D008297:Male; D000432:Methanol / Q000493:pharmacokinetics*; D010368:Pectins / Q000008:administration & dosage*; D011237:Predictive Value of Tests
chemical_list: D010368:Pectins; D000432:Methanol
vernacular_title: Zur Methanolbildung in vitro und in vivo (Methanolbildung nach Pektingaben).