After a review of research on tea aroma components, from the beginning to up-to-date, our investigation on tea flavor is reported. We have been working on tea flavor since 1955, and identified twenty five new aroma constituents besides thirty two known compounds which had been identidied by Takei etal2) and Yamamoto etal3). Basing on these knowledges, flavor chages which occur during manufacture of green tea or black tea were pursued by quantitative analyses of fourty seven aroma components by means of gas chromatography. Also, the aroma patterns of various types of black tea including thirteen samples were compared and found that there were some correlationship according to the type of black tea.
東京, 名古屋, 京阪神を主とした全国各地の水道水のフッ素含有量をしらべた。 フッ素含有量の高かったのは愛媛県西条市1.080p. p. m., 沖縄県宜野湾市1.008p. p. m., 大阪市の一部0.840p. p. m. などであり, 東京都も一部0.300p. p. m. 以上の値をしめすものがあった。 大半は0.200p. p. m. またはそれ以下で, 最低値は, 愛媛県久万町の0.016p. p. m. であるが, ほかに岩手県下数都市の水道水はすべて0.100p. p. m. 以下で低値をしめした。 従来食品からのフッ素摂取量については余り問題にされていなかったが, 日本人は毎日いろいろの食品から5～10mgのフッ化物を摂取しており, 本実験の結果から飲料水からのフッ素摂取量に比べて10～20倍の値になっており, 日本人のフッ素摂取量は過剰であっても少なすぎることはないものとおもわれる。 このような点から, 水道水のフッ素化は食品面から再検討すべきではないかと考えるにいたった。
Present report will elucidate the occurrence of polyphosphoinositides, such as di- and triphosphoinositides, in a strain of baker's yeast as well as in beef brains. In order to remove other phospholipids from polyphosphoinositides, phosphoinositide fraction was reextracted with acidified chloroform-methanol (C-M) mixture after having extracted twice with neutral (C-M) mixture from yeast. The phosphoinositide fraction was further purified by the methods of Folch13), Folch14), and Hendrickson etal. 12) in this order. The purified inositides were chromatographed on DEAEcellulose column comparing with “Folch's Diphosphoinositide” fraction prepared from beef brain. Three peaks were obtained on the column chromatogram. The euates corresponding to each peak were combined, dialyzed against water, and then lyophilyzed. Each fraction was identified on formaline-treated paper and silica gel thin layer chromatograms as monophosphoinositide plus a trace of phosphatidyl serine, di-, and triphosphoinositides, respectively. The diphosphoinositide was further characterified from the rate of inositol to phosphorus.