日本食品化学学会誌
Online ISSN : 2189-6445
Print ISSN : 1341-2094
ISSN-L : 1341-2094
論文・報文
調理用具の次亜塩素酸処理による有機塩素化合物の生成に関する研究
中島 良子桑原 綾子渡辺 純也田村 三樹夫及川 紀久雄
著者情報
ジャーナル フリー

1997 年 4 巻 2 号 p. 126-132

詳細
抄録

We investigated the formation of organochlorine compounds which occurred during the disinfection of cooking tools with sodium hypochlorite. Analysis method added to heat space method for volatile organic compounds such as trihalomethane, and the solvent extract method for middle volatile organic compounds by GC/MS. Usually a sodium hypochlorite solution of around 100-400mg/l was used for disinfection of cooking tools. Chloroform, dichlorobromomethane, dibromochloromethane and bromoform were detected in each concentration of 100, 400, 1000mg/l respectively. Total trihalomethane increased in proportion to the concentration of sodium hypochlorite. And 1,1-dichloroethene, dichloromethane, tetrachloromethane, chloromethane, vinylchlorade were confirmed too. Furthermore the possibility that middle volatile or nonvolatile organoclorine compounds formation is suggested.

著者関連情報
© 1997 日本食品化学学会
前の記事 次の記事
feedback
Top