かまぼこ中における臭素酸イオン及び臭素イオンの挙動

抄録

Ion chromatography was found to be very useful for analyzing bromide and bromate ions in food. We studied the behavior of bromate and bromide ions in kamaboko-steamed by ion chromatography. It was found that the residual rate of bromate in kamaboko-steamed was approximately 36% at the added level of 1, 000μg/g, but it decreased markedly when the added levels went down. At levels of less than 50μg/g, bromate ions were not detected.