酵素を用いた食品分析に関する研究(第1報)食品中ホルムアルデヒドの簡易定量法

抄録

A simple and rapid enzymatic analysis was developed for the determination of formaldehyde in foods. The liquid food stuffs were diluted with 0.2 M triethanolamine hydrochloride buffer solution (pH 8.1). After the solid food stuffs were steam distilled, the distillate were diluted with the buffer solution (pH 8.1). The test solution was incubated for 15 min at 25±5°C with formaldehyde dehydrogenase (FADH) in the presence of β-nicotinamide adenine dinucleotide (NAD) and reduced glutathione, and then the content of formaldehyde were determined quantitatively from the increasing absorbance at 340 nm by reduced NAD (NADH) formed. The calibration curve for formaldehyde in the range of 0.1μg-10μg was linear. The recoveries of formaldehyde added to various kinds of foods at levels of 2-100μg/g were in the range of 75-105%, and the detection limit was 1μg/g of sample. When the proposed method was applied to 9 kinds of commercial foods, formaldehyde was detected in the range of 1.6-732μg/g. From the results described this enzymatic method was concluded to be a simple and precise analysis of formaldehyde in foods.