To obtain a clostridial bacteriotoxin neutralizer capable of neutralizing the bacteriotoxin, without deteriorating flavor even when added to a food product.
This clostridial bacteriotoxin neutralizer contains at least one component selected from the group consisting of rutin, nicotiflorin, kaemphetrin, and a flavonol glycoside, wherein the flavonol glycoside has hydroxy groups at the 5 and 7 positions of its flavone skeleton, forms a glycoside with a saccharide chain having a rhamnose skeleton at a hydroxy group of the 4' position, and further forms another glycoside with another saccharide chain having a rutinose skeleton at a hydroxy group of the 3 position. A method for producing the bacteriotoxin neutralizer comprises eluting and separating a tharubigin fraction of a black tea extract by reverse-phase liquid chromatography using a methanol/water eluent, so as to preparatively isolate an eluate by the methanol/water eluent comprising an aqueous solution of 40% methanol and/or another aqueous solution of 60% methanol.
NISHIMURA MASAKAZU
SAKANE IWAO
Yasuo Miyoshi
Iwa Saki Kokuni
Akira Kurihara
Kawamata Sumio
Masakazu Ito
Shunichi Takahashi
Toshio Takamatsu