Abstract
To reveal the amount of lysinoalanine (LAL) in foods on the market, some foods and food ingredients were analyzed. Pidan and Ramen were chosen as alkali-treated foods, and whipping agents as a food ingredient which had been reported to include large amount of LAL. LAL contents were determined by gas chromatography. In the case in which LAL could not be determined directly, protein concentrated sample was prepared and analyzed. As a result, LAL contents of Pidan egg yolk and Pidan egg white were found to be equally 1. 50 g LAL/100g of sample. In Ramen, 0. 014 g LAL/100 g of sample were detected. As to whipping agents, 0. 002-0. 042 g LAL/100 g of sample were detected from five samples.
