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Volume 19, Issue 5
Displaying 1-8 of 8 articles from this issue
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Part IV. On the substances which show absorption in ultraviolet regionYOSHIRO ADACHI, NOBUO UKAI, SADAYOSHI KOSUGE1972 Volume 19 Issue 5 Pages 189-193
Published: May 15, 1972
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe browning changes were caused during heating or storage of tomato serums accompanied by the increase of the absorption in ultraviolet region, and it was estimated as H.M.F. from its behavior in steam distillation.
The determination of the absorption in u.v. region at 285-286nm in the ethyl-ether extract from stored tomato serum showed the high interrelation with browning of tomato products. Determination of u.v. absorption, polarographic method and colorimetric method by resorcinol were effective for the quantitative determination of H.M.F.
The effects of added sugars for the browning of tomato products were in order of frutose, glucose and sucrose, and this order was in direct proportion to the contents of H.M.F. of stored tomato products.
Double concentration of tomato serum resulted in about twice content of H.M.F., whereas, 3.5-4 times in browning.View full abstractDownload PDF (806K) -
Part II. The gas chromatographic determination of levulinic acid and preservatives in soy sauce for the appraisalICHIJI YAMASHITA, KYOKO UDAKA, TARO TAMURA1972 Volume 19 Issue 5 Pages 194-199
Published: May 15, 1972
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe determination of trimethylsilyl derivatives of levulinic acid and food preservatives using gas chromatography was studied for the appraisal of soy sauce.
Levulinic acid (Lev-A), and food preservatives were not detected in genuine fermented soy sauce. For adulterated soy sauce, 77-2148mg. of Lev-A, 493-604mg. of benzoic acid (B.A.) and 15-22mg. of n-butyl-p-hydroxybenzoate (n-BHB) were detected. For Shinshiki No.2 soy sauce, 5900mg. of Lev-A was detected. For Amino acid soy sauce, 2650-22690mg. of Lev-A was detected.
In order to identify unknown peaks on the chromatogram, following compounds were applied to the gas chromatography: lactic-, succinic-, malic-, citric-, α-ketoglutaric-, 2-pyrrolidone 5-carboxylic-, levulinic-, p-hydroxybenzoic-, sorbic-, salicylic, benzoic-acid; ethyl-, n-propyl, i-propyl, n-butyl-, i-butyl-p-hydroxybenzoate, and 5-hydroxymethylfurfural.View full abstractDownload PDF (306K) -
ETSUJI YUKI, HITOSHI WADAKA1972 Volume 19 Issue 5 Pages 200-205
Published: May 15, 1972
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe nitrogen gas exchange package was applied to the oil sprayed ARARE (wheat flour chips) and the effective condition for preventing the oxidative rancidity were examined.
When the chips sprayed with stable lard or coconut oil were stored even in the atmosphere of 1% oxygen concentration, the oxidation was promoted by the repeating exposures to sunshine for one hour a day, indicating that storage of fatty foods in the dark is effective to prevent them from oxidation. In the case of unstable corn oil, it was necessary to keep them in the lower oxygen concentration in addition to in the dark.
The relative rate of oxidation decreased linearly with the decreasing concentration of the oxygen in the bag in the range of 5.0-0.2%, when corn oil sprayed chips were stored at 37°C in the dark. This fact suggests that reduction of the oxygen to the extremely low content may not be the essential condition, and lowering the ratio of oxygen to the fat content may be rather important.View full abstractDownload PDF (296K) -
HISAYA HORIUCHI, HAJIME YANASE, TATSUO TANI, JUNICHI SAKURAI, KINICHIR ...1972 Volume 19 Issue 5 Pages 206-212
Published: May 15, 1972
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSA parboiling of brown rice using the mill equipment for rolled barley was attempted in order to make adapt the texture of the rice to the preferences of South East Asian people in case of exporting surplus domestic rice.
This method of parboiling started not from paddy but from brown rice and the following was experimented.
(1) The grains were soaked in cold water until saturated and then steamed continuously by passing them through the pre-heating conditioner on the hot roller for rolled barley.
(2) The initial step of drying was carried out effectively through a similar type conditioner with an upward blower.
(3) It was observed that white-core grains found occasionally in the parboiled product was a result of immature grains in the raw rice rather than shorter steaming time during the process.
(4) The results of the measurements of cooking qualities, amylography and other items, it was recognized that the grain texture of domestic rice became non-sticky and resembled that of indica rice.View full abstractDownload PDF (939K) -
Part I. Nucleotides in green teaYOSHINORI TAKINO, HIROSHI IMAGAWA, KAZUO SHISHIDO1972 Volume 19 Issue 5 Pages 213-218
Published: May 15, 1972
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSIsolation, identification and determination of nucleotides in green tea were carried out in order to understand their distribution patterns in manufactured tea.
Nucleotides in the aqueous extracts of green tea were fractionated by anion-exchange column, and identified by paper chromatography, spectral and chemical analyses.
Eight fractions were obtained by Dowex 1-X8 column chromatography from the boiled extract of green tea. Among them 5 fractions were identified as the obromine, 5'-AMP, 5'-UMP, 5'-GMP and ADP.
As the results of column chromatography, it was found that distribution patterns of nucleotides in several kinds of green tea were resembled each other, and in general, 5'-AMP and 5'-UMP were the major components among the nucleoside monophosphates.View full abstractDownload PDF (343K) -
KYOKO SAIO, TOKUJI WATANABE1972 Volume 19 Issue 5 Pages 219-222
Published: May 15, 1972
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe distributions of calcium, phosphorus and magnesium in soybean seed and their changes during soaking in water and cooking, were studied by means of an electron microprove X-ray analyzer. The results are following:
1) Calcium distribututes more aboundantly in hull than in cotyledon and scarcely moves in seed during cooking.
2) Phosphorus distributes more aboundantly in cotyledon than in hull.
3) Magnesium distributes both in hull and in cotyledon and easily moves in seed during cooking.
4) The amounts of calcium in soybean seed are related to the hardness of cooked bean. The more, the harder.View full abstractDownload PDF (1300K) -
KAZUO INA1972 Volume 19 Issue 5 Pages 223-225
Published: May 15, 1972
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSNeutral oil in miso was obtained by metanol extraction, ether extraction, acid and alkaki treatments.
The high boiling fraction of neutral oil was separated by steam distillation, and the high boiling fraction was fractionated further into six fractions (peak 37, 38, 39, 40, 51 and 42) by preparative gaschromatography.
Identification of these components was carried out using IR, Mass and NMR spectrometry.
Peak 37, 38, 39, 40 and 41 were identified as methyl ester of palumitic, stearic, oleic, linoleic and linolenic acid respectively, and the investigations on the structure of peak 42 are now in progress.View full abstractDownload PDF (170K) -
1972 Volume 19 Issue 5 Pages 226-234
Published: May 15, 1972
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (663K)
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