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Makoto TAJIMA, M. HOSSAIN, Setsuko TODORIKI
1988 Volume 23 Issue 2 Pages
1-3
Published: November 30, 1988
Released on J-STAGE: February 25, 2011
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Free amino acid, glucose and ascorbic acid contents of potato with doses of 0.05, 0.1 and 0.15 kGy have been investigated immediately after irradiation. Aspartic acid and glutamic acid decreased about 50% at a dose of 0.15 kGy. An increase in the glucose content has been observed with increase in radiation doses. A decrease of approximately 20, 36 and 43% in ascorbic acid was observed in 0.05, 0.10 and 0.15 kGy irradiated potatoes than that of the unirradiated one.
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Preservation of Buckwheat Noodles Prepared by Irradiated Buckwheat Flour and Direct-Irradiated Buckwheat Noodles
Nobuyuki MURAMATSU, Hiroshi OH-HINATA, Tadahiko OHARA, Terutake OHIKE, ...
1988 Volume 23 Issue 2 Pages
4-10
Published: November 30, 1988
Released on J-STAGE: June 28, 2010
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The effect of gamma irradiation for extension of shelf-life on buckwheat noodles was investigated from the number of microorganisims point of view by using noodles prepared by irradiated buckwheat flour or irradiated directly to fresh noodles in nylon pouch. The shelf-life of noodles prepared by irradiated buckwheat flour at 0.5 Mrad was extended 2-2.5 times of compared with non-irradiated buckweat flour under the same condition of processing and storage temperature. Low temperature extended the shelf-life of noodles prepared by irradiated buckwheat flour at 0.5 Mrad for 7 to 8 days at 10°C, which was extended 3-5 times of shelf-life compared with storage at 25°C. The shelf-life of direct-irradiated buckweat noodles at 1.0 Mrad was extended about 30 days at 25°C . In the case of direct-irradiation to fresh buckwheat noodles at 0.5 Mrad, their shelf-life was extended about 30 days at 15°C.
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Studies on Phsycal Properties and Texture of Irradiated Fresh-style ‘Soba’ noodle and on ‘Soba’ noodle Processing Property of Irradiated Buckwheat Flour
Hiroshi OHINATA, Nobuyuki MURAMATSU, Tadahiko OHARA, Terutake OIKE, Hi ...
1988 Volume 23 Issue 2 Pages
11-20
Published: November 30, 1988
Released on J-STAGE: June 28, 2010
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Phsycal properties and texture of fresh-style ‘soba’ noodle after irradiation were investigated with disk bending tests and sensory evaluation. Physical properties of ‘soba’ noodle irradiated at lower than 0.2Mrad does level were nearly equal to non-irradiated ‘soba’ noodle. But the texture of cooked ‘soba’ noodle was changed to be more soft, fragile and sticky with increase of irradiation dose. Then, the processing properties of ‘soba’ noodle used of irradiated buckwheat flour was investigated, changed with mixture rate of buckwheat and wheat flour and water content in the noodle. Irradiation of buckwheat flour less than 0.5Mrad dose level had little influence on physical properties of ‘soba’ noodle. However, the texture of cooked ‘soba’ noodle used of irradiated buckwheat flour at 0.5Mrad was slightly inferior than non-irradiated ‘soba’ noodle. As the result of this study, it was concluded that the acceptable range of irradiation dose for extention of shelf-life was 0.2 to 0.4Mrad dose level for direct irradiation to ‘soba’ noodle and 0.3 to 0.5Mrad dose level for buckwheat flour, which caused little missing a characterristic flavor and texture of ‘soba’ noodle.
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Mitsuru OKA, Kazunari HOSOBUCHI
1988 Volume 23 Issue 2 Pages
21-27
Published: November 30, 1988
Released on J-STAGE: June 28, 2010
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The survival in the sigmoidal dose-response curve at given dose can be calculated from a suitable mathematical expression describing the curve. The optimization of the sigmoidal curves to the target models, therefore, was studied under the computer calculation. Using the experimental data of 27 strains of bacilli spores, showing sigmoidal dose-response curves, we can get the most suitable parameters in each model by the programme developed. In finding the least sum of squares of differences between experimental log survival and the calculated log survival of the model at given doses, the most suitable mathematical expression can be obtained. The outline of the programme and the model proposed are also shown.
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Norio MORISHITA, Tamikazu KUME, Waichiro KAWAKAMI, Isao ISHIGAKI
1988 Volume 23 Issue 2 Pages
28-32
Published: November 30, 1988
Released on J-STAGE: February 25, 2011
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The possibility of using electron spin resonance (ESR) for identification of irradiated black and white pepper was examined. The ESR spectra induced by irradiation with 10 kGy are clearly distinguishable from that of unirradiated samples. The intensity of signal induced by irradiation was markedly reduced during 2 weeks storage but it was slowly reduced on further storage. The difference of intensity between the irradiated and unirradiated samples can be distinguished after 13 weeks storage. In this experiment, ground black pepper, ground white pepper and whole white pepper can be identified after 13 weeks. On the other hand, whole black pepper cannot be identified after 8 weeks because of the variation of values. It suggests that the suitable method for sample preparation such as separation of pellicle of whole black pepper is required before ESR measurement.
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The Extraction and Analysis of Ultraviolet Constituents of Gamma Irradiated Pepper
Kazuko TAKAGI, Tsuneo OKUYAMA
1988 Volume 23 Issue 2 Pages
33-38
Published: November 30, 1988
Released on J-STAGE: June 28, 2010
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A reversed phase high performance liquid chromatographic (HPLC) method was deveroped for the analysis of many constituents of pepper at the same time. And a extraction method of ultraviolet absorbing constituents from papper was deveroped for the HPLC analysis. The Ultraviolet absorbing constituents were extracted by precooled Automatic Air-Hammer from frozen pepper with 20% acetonitrile in water. The process of extraction was achieved under cooling by liquid nitrogen from start to end. The extracted constituents were separated on a reversed phase C
8 (LiChrospher 300 RP-8 10 μm 0.4 I. D.×0.4 cm and LiChrosorb RP-8 SelectB 0.4 I. D.×25 cm) column with a concave gradient from 0.1 % trifluoro acetic acid (TFA) in water to 75% acetonitrile and 0.1% TFA in waterfor 60 minutes. The eluted constituents were detected 210 nm and 280 nm. The present method permits the detectionof about 50 peaks by 280 nm.
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Analysis of Some Kinds of Peppers by Reversed Phase HPLC
Kazuko TAKAGI, Junko OCHIAI, Tsuneo OKUYAMA
1988 Volume 23 Issue 2 Pages
39-45
Published: November 30, 1988
Released on J-STAGE: June 28, 2010
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Black pepper, white pepper, frozen green pepper and real pink pepper (kept in vinegar) were analyzed by reversedphase HPLC. The extraction method and HPLC conditions were same as the first report, that is, the extractionfrom pepper was performed by Automatic Air Hammer and the extracted samples were separated on a reversedphase C8 column with a concave gradient from 0.1% trifluoro aceticacid (TFA) in water to 75% acetonitrile-0.1% TFA in water for 60 minutes and detected at 210 nm, 280 nm. The different constituents were observed clearly on chromatogram between black pepper and white pepper. The different constituents were observed betweendifferent prodycing white peppers, and as the result that the analyzed pepper was distinguished its producingdistrict by HPLC chromatogram. In order to investigate of effect of lyophilization on white pepper extracts, lyophilized extraction was analyzed by this HPLC method. Some peaks were decreased by lyophilization. The effect of heat on white pepper constituents was examined. White pepper was heated by electronic oven and thermostat.When the former method was used, decresed peak number (peak height was lower than without heat treatment) was more than latter method. These subtle change was able to be recognized by these HPLC chromatograms.
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The Supercritical Fluid Extraction of Pepper Perfume
Kazuko TAKAGI, Tsuneo OKUYAMA, Yoshio YAMAUCHI, Muneo SAITO
1988 Volume 23 Issue 2 Pages
46-50
Published: November 30, 1988
Released on J-STAGE: June 28, 2010
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The extraction of pepper perfume by use of supercritical fluid extraction (SFE) was investigated. Carbon dioxidewas used as supercritical mobile phase. SFE was achieved by follow conditions, temperature was 40°C, pressurewas 200 kgf/cm
2, 5% methanol was added to mobile phase and the extraction time was 60 minutes. The extractedfraction by this method was yellow oily substance and was pepper perfume rich fraction, while the residue of extraction had not only perfume but also any pungency. And it seems that most part of pepper perfume was extractedby Supercritical fluid extraction. The perfume fraction was analyzed by two way method, that is, supercriticalfluid chromatography (SFC) and reversed phase HPLC. SFC conditions were same as SFE. HPLC conditionswere described as the first report. By both methods, about 7 peaks were detected. According to their analisys ofthis fraction, the main component was identified as piperine. On the chromatogram of reversed phase HPLC of extract, most peaks were eluted later than piperine. And it is thought that most perfume components have high hydrophobicitymore than piperine. The change of perfume of pepper was able to be discussed based on the eaxtractionby SFE.
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Analysis of Piperine and its Isomers by Reversed Phase HPLC and Effect of Gamma Irradiation onsomerization of Piperine
Kazuko TAKAGI, Junko OCHIAI, Tsuneo OKUYAMA
1988 Volume 23 Issue 2 Pages
51-56
Published: November 30, 1988
Released on J-STAGE: June 28, 2010
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A separation method for piperine and its isomers (isopiperine, isochavicine and chavicine) was investigated.These isomers were produced from piperine with irradiation. This reaction is photochemical isomerization. Piperineand its isomers were separated on a reversed phase C
8 (LiChrospher 300 RP-8 10 um 0.4 I. D. × 0.4 cm and LiChrosorb RP-8 SelectB 0.4 I. D. × 25 cm) column with a mixture of 0.1% trifluoro acetic acid (TFA) in water and 75% acetonitrile-0.1% TFA in water (92:8) and detected at 210 nm, 280 nm. By this method. 4peaks which is originated piperine and its 3 kinds of isomers were possible to recognize. Piperine was identified by addition of piperine as a internal standard. And unknown peaks were fractionated by chromatography on the columnfor NMR structural identification. Isochavicine was identified by NMR. And the other peaks were presumed by the fact that chavicine dose not produce from piperine with mild irradiation condition. In contrast of photochemicalisomerization, the effect of gamma irradiation on isomerization of piperine was investigated by HPLC analysis.Gamma irradiation had no effect on the isomerization of piperine.
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Kazuko TAKAGI, Tsuneo OKUYAMA, Toshihiro ISHIKAWA
1988 Volume 23 Issue 2 Pages
57-62
Published: November 30, 1988
Released on J-STAGE: June 28, 2010
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Gamma irradiated peppers (10 krad, 100 krad, 1 Mrad) were analyzed by HPLC. The extraction method and HPLC conditions were same as the first report, that is, the extraction from papper was performed by Automatic Air Hammer and the extracted samples were separated on a reversed phase C
8 column with a concave gradient from 0.1% trifluoro aceticacid (TFA) in water to 75% acetonitrile- 0.1% TFA in water for 60 minutes and detectedat 210 nm, 280 nm. It is difficult to compare with irradiated and unirradiated pepper constituents by their peak height or area. And the method of multi variant statistically analysis was introduced. The “peak n area/peak n + 1 area” ratio was calculated by computer. Each peak area was accounted by integrator. The value of these ratio were called “parameter”. Each chromatogram has 741 parameters calculated with 39 chromatographicpeaks.And these parameters were abopted to the multi variant statiscally analys. Comparison of constituents between irradiated pepper and unirradiated pepper was done by 741 parameters. The correlation of parameters between irradiated and unirradiated was investigated by use of computer. Some parameters of irradiated case were selected as which had no correlation with unirradiated case. That is to say these parameters were thought to be changed with gamma spectrum irradiation. By this method, Coumarin was identified as a changed component with gamma irradiation.
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