As one step to prove why a color of bell pepper turns from green to red, we deal with identification of some lipids in green and red bell peppers. Total lipids were extracted with ether from bell pepper smashed in acetone. Solvent extracts were saponified. Identifications of fatty acids (ethyl esterified), tocopherols and sterols were performed by comparisons with gas-chromatographic retention time of standard compounds. Unsaturated ones (C_{18: 1}, C_{18: 2} and C_{18: 3}) in total fatty acids were 80.8% in the green and 66.2% in the red. While, C_{12: 0}, C_{14: 0}, C_{16: 0}, C_{17: 0} and C_{18: 0} as saturated fatty acids were detected. In unsaponifiable matter, α-tocopherol, campesterol and β-sitosterol were detected in both bell peppers and α-tocopherol was especially contained in the red much more than the green.
Furthermore, concerning red bell pepper, acetone extract after removal of xanthophylls from total lipids by silica gel TLC were fractionated by celite 545-magnesium oxide column chromatography.
Major components in each fraction which was saponified and extracted with n-hexane were investigated by GC, MS, IR and 1H-NMR. As a result, isophorone, 6-hydroxy-4, 6-dimethyl-3-heptene-2-one, phytol and geranyl geraniol were identified from the red. These components were also detected in the green by GC, but an amount of geranyl geraniol was a trace.

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Four purine bases, xanthine, hypoxanthine, adenine and guanine in various food were quantitatively analyzed using the liquid chromatographic technique. A study was also conducted on the effects of cooking methods on their contents in some selected foods.
Total purine contents were as follows; cereals: 0.11-0.54, beans: 0.54-1.21, eggs: trace, milk: 0, vegetables: 0.38-0.40 and mushrooms: 0.19-1.01 mmole/100g wet basis respectively.
To know the effect of sauteing, broiling and boiling on the purines retentive, the cooked foods was submitted to purine analysis. Sauteing and broiling retained most of all purine bases, but boiling exhibited different effects. Almost of purine bases of vegetables were retained after boiling. In the cases of meats, significant amounts of purine bases, especially xanthine and hypoxanthine, were into the drain juice. However, when the water was boiled down to small volume, the eluted bases might be readsorbed in the solid.

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Sorbate contents in 9, 171 foods to which its use was permitted were analyzed at Sendai, Kofu, Osaka and Kitakyushu from 1976 to 1980. Then the average sorbate intake was calculated with the aid of the results of the “National Nutrition Survey” carried out in 1978 by the Ministry of Health and Welfare, and by use of the Agriculture, Forestry and Fishery Statistics reported in 1980. The average intake per capita were respectively 0.064g and 0.071g as sorbic acid. The analysis of sorbate was also carried out in the four cities and Tokyo for one week on meals prepared according to the menu tabulated by a trained nutritionist. An average daily intake of sorbate from the prepared menu was 0.025g as sorbic acid. It became evident that actual daily intake of 0.064g during 1976-1980 was only one seventh of the estimated intake of 0.45g reported in 1969. WHO evaluated the ADI of sorbic acid as 0-25.0mg/kg body weight and assuming that the average body weight of Japanese adult was 50kg, it is allowed to accept 1.250g of sorbic acid. Accordingly, it was proved that the daily intake of sorbate in Japan corresponded only to 2.1-5.7% of the ADI.

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A high performance liquid chromatographic procedure was developed for the simultaneous determination of nicotinic acid and nicotinamide in foods. The system is based on the reverse-phase ionpair chromatography on a 25cm “LiChrosorb RP-8” column and uses tetra-n-butyl ammonium bromide as counter ion and a UV absorption detector set at 260nm.
Average recovery values of nicotinic acid and nicotinamide added to beef and flatfish meat were in the range of 96-102% and the detection limits of them were 0.5mg%. All the foodstuffs analyzed contained nicotinamide, whereas a few of them contained nicotinic acid in addition to nicotinamide. The nicotinamide content ranged from 2-8mg% in beef and chicken meat and from 0.6-12.3mg% in fish meat. Sea-water fishes contained more nicotinamide than those of fresh-water fishes.

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The sodium chloride content of meals prepared by students as a practical exercise was determined. The content ranged from 1, 361mg to 6, 626mg per meal, but was, in most cases, lower than the value expected from calculations using the usual “Food Composition Table. ” The discrepancy between the measurement and the calculation occurred especially in meals which were cooked by using soy sauce or “miso. ”

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Neutral detergent fiber (NDF) and acid detergent fiber (ADF) were determined about ninety foodstuffs by Van Soest's method. Cereals, pulses and dried foods were ground to pass through a 0.8mm screen of a Wiley Mill. Fresh potatoes, vegetables and fruits were ground after freeze-drying. One half grams of cereals, pulses and potatoes with high starch content was incubated with 10mg of crystalline α-amylase in 50ml of borate-phosphate buffer (pH 7) at 35°C for 1hr before the determination of NDF contents.
There was a positive correlation between NDF and ADF content. The NDF content of foodstuff groups except for pulses was, also, positive linear relationship to crude fiber (CF) content in the enlarged 3rd Japanese standard table of food composition. The regression line for cereals was y=1.74x+1.55 (rice, y=2.17x+0.18), for potatoes, y=1.67x-0.39, for vegetables, y=0.72x+6.17, and for fruits, y=1.55x+0.29, respectively (ab. y; NDF, x; CF). These results suggest that NDF content of some foods can be surmised from CF content of standard food component tables using the regression equation.

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source and lacto casein and wheat glutelin, soybean casein and egg albumin were used as protein sources. Protein levels in basal diets were change from 10 to 50%. The absorption rate of corn oil was higher in lacto casein and egg albumin fed groups than those of wheat glutelin and soybean casein groups.
When the wheat glutelin was added 10%, 20% and 50% in diets, the respective absorption rate of corn oil was 94.6%, 95.5% and 96.2% and those of lard were 96.2%, 98.4% and 97.5% respectively.
The absorption rate of corn oil in rats fed lacto casein was not changed by protein levels. The excretion of neutral sterols and bile acids in wheat glutelin and soybean casein fed groups were more than those of lacto casein and egg albumin groups, and the highest excretion was observed in the group fed 50% protein.
The amount of excretion of neutral sterols and bile acids was not affected by the difference of carbohydrate sources. The free fatty acid composition of fecal lipids were C_{16: 0} (24-49%), C_{18: 0} (16-43%), C_{18: 1} (20-30%), in corn oil group and C_{16: 0} (28-39%), C_{18: 0} (41-52%), C_{18: 1} (12-19%) in lard group.

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The fruits of Citrus Sudachi Hort. ex Shirai were harvested from the same tree between September 5 and November 7 at 3 weeks' intervals. “Sudachi” fruits packed in polyethylene bags under nitrogen gas were stored at 25°C.
Ascorbic acid and chlorophyll in fruit were analyzed at 2 weeks' intervals. As for whole green fruits harvested on September 5 or partially yellow fruits on September 26, content of ascorbic acid did not increase. Whereas, content of ascorbic acid increased to 180% after 8 weeks' storage of partially green fruits harvested on October 17, and increased to 152% after only 4 weeks' storage of whole yellow fruits on November 7. It was found from these results that yellow fruit was suitable for the study of ascorbic acid increasing in nitrogen gas.

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