日本食品化学学会誌
Online ISSN : 2189-6445
Print ISSN : 1341-2094
ISSN-L : 1341-2094
17 巻, 1 号
選択された号の論文の11件中1~11を表示しています
論文
  • 木村 愼太郎, 吉村 健一, 松田 賢士, 伊藤 正江
    原稿種別: 本文
    2010 年 17 巻 1 号 p. 1-5
    発行日: 2010/04/14
    公開日: 2017/01/27
    ジャーナル フリー
    We have established the quick and simplified assay method of iodine in cooked kombu using the technique of energy dispersive X-ray fluorescence spectrometry (EDXRF). We have examined the second target for iodine and the assay condition for the fundamental parameter (FP). We have decided to use Al2O3 as the second target for iodine, the cellulose as the balance ingredient, fixing water to 50%. Iodine contents of the commercial cooked kombu were assayed by this method. The iodine contents were 35-532μg/g, showing a good consistent with those done by the conventional gas liquid chromatographic method. This new method needs no pre-processing before the assay, making the assay operation simple and short-time. And many kind of elements can be measured at the same time. We hope this new method would be widely utilized in stead of the conventional gas liquid chromatographic method.
  • 大貫 和恵, 野口 玉雄, 荒川 修
    原稿種別: 本文
    2010 年 17 巻 1 号 p. 6-11
    発行日: 2010/04/14
    公開日: 2017/01/27
    ジャーナル フリー
    Production of non-toxic pufferfish was shown to be possible in practice since all of 8,000 specimens of pufferfish cultured so far in net cages and land culture by non-toxic diets were found to be non-toxic. Accordingly, TTX intoxication of wild pufferfish was proved to come from their food chain by the TTX bearing organism. In near future, a Japanese traditional food, pufferfish liver ("fugu-kimo") will be expected to revive with safety. "Fugu-kimo" dishes made with the raw liver used to be traditionally evaluated to be excellently delicious for a long time. When they will be revived with safety and good nutritional and functional properties, much demand for them as a dainty food will be largely expanded over the world. However, the raw liver dishes can not be reserved for a long time and not available for their mass production. In this study, two types of processed foods, (i) canned and (ii) retort pouched of cultured non-toxic pufferfish livers to be preserved with their good quality for a long time and to enable to mass-produce them were investigated from the view point of safety, nutritional and functional properties. The results obtained show that the functional fatty acids, IPA, DHA in the above foods were not almost lost due to the activity as an antioxidant of rich vitamin E contained during the process.
  • 土井 啓利, 高橋 美津子, 山本 貴之, 柴田 治樹
    原稿種別: 本文
    2010 年 17 巻 1 号 p. 12-17
    発行日: 2010/04/14
    公開日: 2017/01/27
    ジャーナル フリー
    According to Japanese food allergen labeling regulation, the determination of allergenic food has been widely carried out independently in the food industry and by the governmental inspection agency. Among Morinaga FASPEK ELISA (Enzyme linked immunosorbent assay) kits determining allergenic foods, the wheat kit is observed a slight non-specific reaction with rice and corn. This non-specific reaction frequently creates the confusion in the ELISA result interpretation; whether wheat-free food, which frequently uses rice or corn, contains wheat. Due to this, a new wheat kit having no reactivity with rice and corn has been developed. The improved wheat kit was evaluated in 10 laboratories, using six types of model processed foods (chicken meatball, steamed fish paste, orange juice, custard pudding, baby food [Japanese-style mixed stew cooked in the retort pouch], and tomato sauce) containing 10μg wheat protein/g food. Mean recoveries in the model processed foods ranged from 92% to 130% in the improved ELISA kit. Relative standard deviations of repeatability and that of reproducibility were in the ranges of 6.2-10.9% and 10.2-16.2%, respectively. These results indicate that the improved wheat ELISA kit can be used as a more precise and reliable tool for determining wheat presence in processed food.
  • 西川 徹, 横瀬 健, 宮木 廉夫, 門村 和志, 築山 陽介, 山本 美子, 山口 健一, 小田 達也
    原稿種別: 本文
    2010 年 17 巻 1 号 p. 18-26
    発行日: 2010/04/14
    公開日: 2017/01/27
    ジャーナル フリー
    アルギン酸オリゴ糖のマハタにおける消化管吸収を調べるため、アルギン酸オリゴ糖分析法を検討したところ、液体クロマトグラフィー/タンデム質量分析計(LC-MS/MS)を用いることによってマハタ血漿中アルギン酸オリゴ糖の検出が可能であった。アルギン酸オリゴ糖の三量体のピークを基準ピークとして検量線を作成し、重量濃度5%及び10%となるようにアルギン酸オリゴ糖を添加した試料を単回経口投与し、6時間後のマハタ血漿中アルギン酸オリゴ糖濃度を定量したところ、その濃度はそれぞれ6.5μg/mL及び7.9μg/mLであった。それ以降の血漿中濃度を調べたところ、投与54時間後の血漿においても比較的高い濃度でアルギン酸オリゴ糖が検出された。これは我々が以前報告したマウスにおける動態とは異なる結果であった。また、アルギン酸オリゴ糖混合飼料投与群とアルギン酸オリゴ糖非添加飼料投与群の二群に分け、マハタ稚魚を飼育用タンクで二週間飼育後、ウイルス性神経壊死症(VNN)の危険がある外海の生簀に放流し、各群の生存率を調べたところ、60日後ではアルギン酸オリゴ糖投与群と非投与群で生存率に大きな差が確認された。またこれと同時にアルギン酸オリゴ糖腹腔内投与後のマハタ血中サイトカイン類をBio-Plexアッセイにより調べたところ、免疫系サイトカイン類の誘導がみられ、特にTNF-αの誘導が顕著であった。これらの結果により、経口投与したアルギン酸オリゴ糖は消化管吸収され、長時間血中に留まっていることが分かると同時に、アルギン酸オリゴ糖の持続的な滞留がTNF-αの誘導を中心とした魚類の免疫賦活に寄与していることが示唆された。
  • 横瀬 健, 山崎 康裕, 西川 徹, 姜 澤東, 王 亜軍, 山口 健一, 小田 達也
    原稿種別: 本文
    2010 年 17 巻 1 号 p. 27-35
    発行日: 2010/04/14
    公開日: 2017/01/27
    ジャーナル フリー
    Effects of alginate oligosaccharides on the growth of various mammalian cell lines, phytoplankters, and marine bacteria were investigated. The growth of diatom, Chaetoceros gracilis, which is very useful phytoplankton in aquaculture industry, was promoted by alginate oligosaccharides in a concentration-dependent manner, whereas no significant effect of alginate oligosaccharides on the growth of various mammalian cell lines and two strains of marine bacterium, Edwardsiella tarda was observed. The maximum effect was attained at 125μg/ml of alginate oligosaccharides at which the maximum cell density of C. gracilis became nearly 140% higher than that of control without alginate oligosaccharides. However, the growth of another diatom, Skeletonema sp. was inhibited by alginate oligosaccharides in a concentration-depend manner. These results suggest that the growth promoting effect of alginate oligosaccharides is species-specific, and alginate oligosaccharides are useful for promoting and/or improving the growth of C. gracilis.
  • 池田 まゆみ, 永田 哲也, 藤岡 稔大, 吉村 友希, 石丸 幹二
    原稿種別: 本文
    2010 年 17 巻 1 号 p. 36-40
    発行日: 2010/04/14
    公開日: 2017/01/27
    ジャーナル フリー
    Phyllanthus urinaria hairy root integrated PAP2 (production of anthocyanin pigment) gene was derived using Agrobacterium rhizogenes. In the PAP2 gene-integrated-hairy root cultures, phenylpropanoid derivative (1-O-p-coumaryl-β-D-glucopyranose) and anthocyanins (e.g. cyanidin 3-O-glucoside) were accumulated in higher concentrations compared to those of normal type (PAP2 gene not integrated) hairy root. This observation shows a possibility of PAP2 gene utilization for the development of polyphenol rich plants being useful for functional food resource. In the shoot tissues of P. urinaria, large amount of hydrolysable type tannins (geraniin) was observed. On the other hand, in the root tissues, proanthocyanidin type tannins ((-)-epigallocatechin, (-)-epicatechin, (-)-epigallocatechin 3-O-gallate and (-)-epicatechin 3-O-gallate) were produced with high concentrations. This tissue specific accumulation of hydrolysable and proanthocyanidin type tannins was similar to that of P. niruri L.. P. urinaria seemed to be an useful resource plant for functional polyphenol compounds mentioned above.
  • 小出 あつみ, 丹羽 悠輝, 山内 知子, 大羽 和子, 佐野 満昭
    原稿種別: 本文
    2010 年 17 巻 1 号 p. 41-46
    発行日: 2010/04/14
    公開日: 2017/01/27
    ジャーナル フリー
    本研究では、調理過程を短縮するためのブロイラー胸肉の軟化における、植物由来成分であるブロメライン処理効果について低温貯蔵による熟成との比較で検討した。ブロメライン処理は15分以降で、筋原線維タンパク質を加水分解し、肉を軟化させた。軟化の程度は、低温(4℃)貯蔵72時間後の肉よりブロメライン処理60分の肉で高かった。ブロメライン処理1時間後に遊離アミノ酸は29%増加した。特にグルタミン酸の増加は低温貯蔵72時間後の肉より高かった。この結果は、短時間のブロメライン処理がブロイラー胸肉のテクスチャーと味の向上に効果があることを示唆した。
  • 高畑 薫, 宮崎 奉之, 鎌田 国広, 石田 裕, 岡田 早苗
    原稿種別: 本文
    2010 年 17 巻 1 号 p. 47-53
    発行日: 2010/04/14
    公開日: 2017/01/27
    ジャーナル フリー
    In mouthwash and liquid dentifrice, benzoic acid, sodium benzoate or parabens are frequently used as preservatives. Although preservatives are generally analysed by HPLC, confirmation of detected components becomes difficult. Thus, we examined the assays by GC/MS. After ethyl acetate was extracted from a sample solution under acidic condition, moisture content was removed by super-absorbent polymer and the extracted solution was analysed by GC/MS (SCAN Mode). The quantitative characteristics were favourable and identification by indication in MS spectrum was possible. Moreover, analytical operation became more convenient by using super-absorbent polymer. Quantifying preservatives in commercially available products by this method, benzoic acid was detected from two of mouthwash and both of the amounts were 150mg/100g. Sodium benzoate was detected from three of mouthwash and four of liquid dentifrice and the mean values were 231mg/100g and 455mg/g, respectively. In addition, the parabens were detected from three of mouthwash and three of liquid dentifrice and the range of concentration is from 7mg/100g to 190mg/100g. Furthermore, since similar quantitative value is obtained by HPLC analysis, the applicability of this method has been shown.
  • 久保田 浩樹, 大槻 崇, 原 貴彦, 平川 佳則, 飯塚 太由, 田中 麻紀子, 岩村 真実, 佐藤 恭子, 河村 葉子
    原稿種別: 本文
    2010 年 17 巻 1 号 p. 54-61
    発行日: 2010/04/14
    公開日: 2017/01/27
    ジャーナル フリー
    Benzoic acid and sorbic acid are widely used in the food industries as preservatives with the standards for use. However, especially, benzoic acid is found in the food sometimes which has not been added to it. Therefore, the contents of natural benzoic acid and sorbic acid must be clarified to distinguish it from the added ones as food additives in foods not permitted the use of these preservatives. In this study, we investigated the contents of benzoic acid and sorbic acid in 39 samples including 24 fruits by HPLC and LC/MS/MS methods with two different preparations, steam distillation and solvent extraction. In steam distillation, the mean contents of benzoic acid were ranging from 1 to 424mg/kg in 29 samples, while in solvent extraction, the mean contents of that were ranging from 1 to 126mg/kg in 15 samples. On the other hand, sorbic acid was not detected in these samples using both preparations. In terms of errors in detection, solvent extraction was found more suitable for the extraction of free benzoic acid from foods, compared to the steam distillation. LC/MS/MS method gave accurate results for detection of benzoic acid and sorbic acid in foods containing much impurity.
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