Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Online ISSN : 1882-1006
Print ISSN : 0015-6426
ISSN-L : 0015-6426
Notes
Analyses of Acidic Tar Dyes in High-Protein Foods and Examination of Extraction and Clean-Up Methods for Various Foods
Asa OSUGA Yoko UEMATSUYukiko YAMAJIMATakushi FUJIWARAShoichi TAHARAHiroyuki MIYAKAWAKimio MONMA
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2017 Volume 58 Issue 3 Pages 160-165

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Abstract

Extraction and clean-up methods were examined for the analysis of acidic tar dyes in various high-protein foods. 1% Aqueous ammonia followed by ethanol, 1% aqueous ammonia–ethanol (1 : 1) mixture, and 1% aqueous ammonia–tetrahydrofuran (1 : 1) mixture were used in sequence for boiled fish paste (kamaboko), pounded fish cake (hanpen), and sausage. The sausage extract was centrifuged at low temperature to solidify and remove the contained fat. Salted cod roe with red pepper was extracted twice with 1% aqueous ammonia–ethanol (1 : 1) mixture, followed by extraction with 1% aqueous ammonia–tetrahydrofuran (1 : 1) mixture. A divinylbenzene–N-vinylpyrrolidone copolymer column was used for the clean-up of xanthen dyes. In the case of clogging-prone samples, the same type of large-particle-size column was used. A polyamide column was used for clean-up of the other dyes. When each dye was added at 5 μg/g in the foods, recoveries from kamaboko, hanpen, and sausage ranged from 76 to 102%, and the average recovery from the two types of salted cold roe with red pepper ranged from 45 to 98%.

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© 2017 Japanese Society for Food Hygiene and Safety
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