However, this extremely strong toxin can be dissolved in water and easily dissolved in dilute acetic acid, and it will begin to carbonize at 240℃. In weak alkaline solution (treated with 4% sodium hydroxide for 20 minutes), it was immediately destroyed into glucose compounds and lost its toxicity.
Heating at 100℃ for 4 hours or at15℃ for 3 hours, or at 120℃ for 30 minutes, or above 200℃ for 10 minutes, can completely destroy the toxin and eliminate its toxicity. 120℃ 1 hour can destroy the toxin, and neither salt curing nor sun exposure can destroy the toxin. Toxins mainly exist in gonads, liver, spleen, eyes, skin, blood and other parts of puffer fish. Ovary and liver are highly toxic, followed by kidney, blood, eyes, gills and skin, and testis and meat are mostly weak or non-toxic. When cooking puffer fish, we must strictly and carefully remove the bai dirty and eyes of puffer fish, remove the gills, peel off the skin, remove the tendons and blood, and wash them repeatedly with clear water. The puffer fish is particularly tender, delicious and nutritious. Its medicinal value is very high. From the toxins in its liver and ovary, we can extract valuable medicinal materials such as tetrodotoxin, tetrodotoxin and tetrodotoxin. Spring is the spawning season of puffer fish every year, when the fish is the most toxic, so spring is the high incidence season for people to eat puffer fish poisoning. China's "Measures for Hygienic Management of Aquatic Products" clearly stipulates: "Pufferfish is highly toxic and may not enter the market. Captured toxic fish, such as puffer fish, should be picked out and boxed and specially stored. Therefore, puffer fish should not be eaten. Only a few people are desperate to eat puffer fish, but most people are poisoned because they don't know puffer fish and accidentally eat it.