ロベリアソウ毛状根2クローン(Li-AおよびLi-B)について、各種培養条件下での生育とポリアセチレン類(lobetyol, lobetyolinおよびlobetyolinin)生産について検討した。Root Culture培地で生育が不良であったLi-Bは、ミオイノシトールの添加により、生育とポリアセチレン類生産量ともに5倍以上の増加が認められた。硝酸アンモニウム、硝酸カリウム,カゼイン加水分解物、イーストエキスなどの培地への添加は、毛状根の生育およびポリアセチレン類生産に大きな効果は認められなかった。金属イオン(CuSO₄およびCdCl₂)の添加については、CdCl₂の添加はほとんど影響が無いのに対して、CuSO₄の添加は毛状根の生育には影響せず、ポリアセチレン類生産のみを特異的に抑制した。光照射下で培養した場合、Li-Bのみクロロフィルを生産して緑色毛状根となり、生育の促進が見られ、またポリアセチレン類生産も若干促進された。

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The contents of sulfate and acid-insoluble matter in commercial products of three types of carrageenan, namely purified carrageenan (13 products, PC), semirefined carrageenan (6 products, SC), and powered red algae (3 products, PA), were determined. Sulfate content was calculated from the sulfur concentration determined by ICP atomic emission spectrometry. For digesting samples, a mixture of nitric acid and perchloric acid (5:1) was used instead of nitric acid used in the previous study. The sulfate contents were 18〜36%, 16〜18%, and 16〜27% for PC, SC, and PA, respectively. The ratios of quantity of the electric charges on metals (Na, K, Mg, and Ca) and sulfate were nearly 1 in most PC products and about 1.5〜2 in all SC products. However, some products in PC also gave values near 2. Therefore, a hypothesis that the ratio might be used as a measure for purification of the products could not be verified. The contents of acid-insoluble matter were less than 1%, 8〜13%, and 9〜14% for PC, SC, and PA, respectively. Consequently, it was considered that the specification of acid-insoluble matter should be established to discriminate the type of carrageenan.

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現在、地球環境と実験者の健康の保護のためにクリーンアナリシスが提唱されている。食品添加物公定書では、クロロホルム、ベンゼン、水銀化合物など人体や環境に有害な試薬が多くの試験項目において使用されている。これらの有害試薬を食品添加物公定書から全て除外することが理想的であるが、代替えとなる適当な試験法が無かったり、試薬を代えることにより規格そのものあるいは製品の合否判定に大きな影響を与えることもある。また、新しい試験法を個々に開発するためには膨大な時間を必要とする。従って、一度に全項目について全ての有害試薬を除外することは困難であり、試験法及び食品添加物ごとに個別に検討を行う必要がある。今回は、第六版食品添加物公定書で使用されているハロゲン化物イオンの検出に用いられるクロロホルムの代替え有機溶媒について検討を行った。一般試験法の臭素酸塩の定性試験、各条の中の純度試験の項目である臭化物及びヨウ化物の試験法のうちクロロホルムを使用しているものについて、酢酸エチル、ジエチルエーテル、石油エーテル、n-ヘキサンを用いて試験を行った。いずれの試験項目においてもn-ヘキサンの使用が可能であり、n-ヘキサンを用いることによりクロロホルムに比較して70-80%の感度で同様の色調の結果が得られることが判明した。従って、第六版食品添加物公定書中でクロロホルムを用いるハロゲン化イオンの試験すなわち、臭素酸塩の定性反応試験法(各条中の臭素酸カリウムの確認に適用)及び臭化物とヨウ化物の検出(各条中の塩化カリウムの純度試験に適用)にはクロロホルムの代替え溶媒としてn-ヘキサンの使用が可能と考えられる。

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縮合リン酸塩のピロリン酸、ポリリン酸、メタリン酸の1日摂取量をマーケットバスケット方式で調査した。加工食品約340品目を(1)調味嗜好飲料、(2)穀類、(3)イモ類・豆類・種実類、(4)魚介類・肉類、(5)油脂類・乳類、(6)佐藤類・菓子類、(7)果実類・野菜類・海草類の7群に分け、それぞれの群の縮合リン酸含有量を測定し、各群ことの喫食量をかけて摂取量とした。(1)縮合リン酸の1日摂取量は、15.8mgでピロリン酸が7.2mg、ポリリン酸が3.8mg、メタリン酸が5.0mgであった。(2)摂取量の多いのは、5群の6.0mgと4群の5.1mgで、主な摂取源は、5群のチーズと4群の魚介類・食肉類であった。特に、チーズの種類と喫食量は摂取量に大きく寄与することが分かった。(3)地区別の比較では、東部地区と西部地区がやや多かった。東部地区の5群が特に多かったのは、チーズの種類による影響と思われる。(4)昭和58年度、昭和62年度、平成3年度、平成6年度の調査結果より、縮合リン酸の摂取量は増加傾向にある。(5)世代別の摂取量の比較では、高齢者、学童が成人に比べ多くなった。4群は各世代に摂取量の違いはあまりなかったが、5群はチーズの種類の影響でかなりばらつきがあった。その他、学童の6群と7群も他の世代に比べやや摂取量が多かった。

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The effects of washing and cooking processes on the residual levels of agricultural chemicals were examined in perishable farm products which had been experimentally spread with Dichlorvos and 19 other agricultural chemical. The level of agricultural chemicals did not significantly differ between that of vegetables after simple water washing and that of vegetables after detergent washing. When different cooking processes were compared, peeling was the most effective way to remove the chemical residue from the crops and the second most effective way was frying. Boiling was effective in reducing the level of water-soluble agricultural chemicals, and the use of oil in cooking processes markedly decreased the level of fat-soluble ones. These results demonstrate that the level of residual agricultural chemicals taken together with foods into the body is lowered considerably below the reference levels by washing or cooking them as described above.

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The use of sodium chlorite, permitted so far only as a breaching agent for cherry, coltsfoot, grape and peach, was recently expanded to a fungicide of the peels of citrus fruits for confectionery, vegetable, and egg shells. Remainder of chlorite in these foods after dipping into the agent was determined by ion chromatography (IC). The remaining chlorite in the vegetables and that on the egg shells were 40-130 ppm and 10 ppm, respectively. However, these remaining chlorites were completely removed by washing with water. Furthermore, the permeability of the agent through the egg shell was studied. It was found that no agent did permeate into the shell within 12 hours after the use at even ten fold excess of permitted dose.

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Stabilities of five kinds of sweetening agents, aspartame, sodium saccharin, glycyrrhizinic acid, stevia type 1 and stevia type 2, were estimated in four different types of processed food samles, soda drinkings (orange and root beer), half solid food (retourt custard pudding) and powdered food (soybean sauce soup for chinese noodles). Recoveries of these agents added 500 μg/g to food samples were 92.0-101.7%. Each sweetening agent added to respective food sample at the production stagew as quantitatively analyzed by HPLC on given days thereafter, and determined the remaining ratio to the added amount. Most of the sweetening agent tested remained more than 80% even 90 days later, although the stability of the agent depended on the combination with the food sample. In the retourt custard pudding, degradation of added aspartame during the production stage of the food was suggested, because the agent could not be detected any more in the food. Similarly, stevia type 2 in the pudding was indicated to interact with some components of the food. In contrast, almost all agents were shown to be stable in the powdered food.

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Sucralose, a new high-intensity sweetener, has a molecular formula of C₁₂H₁₉O₈Cl₃ and superior stability under heating and storing conditions. In order to clarify its sweetness intensity, palatability and properties, a comparison test was conducted between a simple sucralose solution and a sucralose formulation in canned coffee, fried Kamaboko (fish paste cake), noodle dip sauce, canned Shiruko (sweet red-bean soup), a carbonated drink and anon-juice jelly. The sweetness intensity and palatability were also studied by another comparisontest using aspartame, sodium saccharide and stevia. The sweetness threshold value of sucralose is 0.0006±0.00014% while that of sucrose is 0.61±0.0492%. The sweetness intensity of sucralose compared to sucrose at the sweetness threshold was approximately 1,000 times. The sucrose-equivalent concentration was found to be expressed by the following formula. y=108,24x^0.6789 y: sucrose concentration (%) x: sucralose concentration (%) The sucralose sweetness intensity depended on the kind foods. A higher sweetness intensity was observed in low pH foods or foods with a high salt content (see Figure 3). The sweetness profile in solution was evaluated as mild, with less bitterness and aftertaste than other high-intensity sweeteners (see Figure 1). When formulated in foods, it was indicated that sucralose has a similar sweetness profile to sucrose (see Figure 5), creates a better palatability in foods than other high-intensity sweeteners (see Table 4) and adds a highly palatable sweetness to a wide range of foods.

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Sucralose (Chemical name: 1,6-dichioro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside), is a new, high-intensity sweetener with a good sweetness profile which is approximately 600 times more powerful than sucrose, thought it is not approved yet in Japan. In order to evaluate the effectivity of sucralose, stability tests were conducted in both the production and strong processes of various food products. Though a heating process exists in the production process of canned coffee (121℃, 20 min) and that of fried Kamaboko (170℃, 3 min), no change in sucralose content was observed in either case (see Table 2). A stability test in the strong period (150 days for canned coffee, 20 days for fried Kamaboko, 30 days for noodledip sauce) showed almost no loss/100% remain rate (see Figure 2). On the other hand, another test under similar conditions was conducted using existing high-intensity sweeteners: sodium saccharide, rebaudioside and aspartame. When rebaudioside was formulated in canned coffee, more than 5% of the sweetness was lost during production was approximately 45% was lost during the storing period (60℃, 5 month). On the other hand, the sweetness from aspartame disappeared during the heating process (see Figures 4, 5, and Table 3,). From the present study, it was confirmed that sucralose is stable compared to other high-intensity sweeteners, offers good stability inproducing a wide range of food products and is effective in a wide variety of applications.

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Sucralose, a disaccharide composed of monochlorinated garactose and dichlorinated fructose, is an artificial sweetener with low calorie evaluated by Joint FAO/WHO Expert Committee of Food Additives (JECFA). The sucralose is admitted to use in several countries such as Canada, Russia, Australia and Newzealand, for beverages and cakes or ice creams. It should be urgent in Japan to have determination methods for sucralose before coming to the front of imported food. We established a simple, rapid and sensitive method for determination of the sugar using ion chromatography with a pulsed amperometric detector. The calibration curves were linear at levels ranging from 0.1 μg/ml to 10 μg/ml, which was 50 and 500 times more sensitive than the refractive index and UV methods, respectively. The recoveries of the sucuralose obtained from sample spiked with 100 to 600 μg/g were 73.2-98.0%.

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Discriminative methods for determination high-test hypo-chlorite (Ca(ClO)₂ as a main component) and sodium chlorite (NaClO₂) as food additives were described. The quantity of calcium contained in samples was determined by chelatometric titration using disodium ethylenediaminetetraacetate (EDTA) after high-test hypo-chlorite was allowed to react with acetic acid. Sodium insamples was determined by flame-spectrophotometry at 589 nm. Determination of hypo-chlorite and chlorite was carried out by two-step iodometry. The coefficient variations of data obtained by these methods were less than ±2% on repeated runs. Although molar concentration ratios of calcium in high-test hypochlorite was higher than those of anions, and were not constant, disctiminative determination of high-test hypo-chlorite and sodium chlorite in their mixed samples was possible by use of the two-step iodometry. These methods were useful for the discriminative determination of these breaching and bacteriocidal agents.

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