巻号一覧
34 巻, 1 号
選択された号の論文の7件中1～7を表示しています
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長濱 萬藏1990 年 34 巻 1 号 p. 1
発行日: 1990/01/10
公開日: 2010/03/11
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川井 信子1990 年 34 巻 1 号 p. 2-8
発行日: 1990/01/10
公開日: 2010/03/11
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曽根 経子1990 年 34 巻 1 号 p. 9-16
発行日: 1990/01/10
公開日: 2010/03/11
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神戸 保1990 年 34 巻 1 号 p. 17-22
発行日: 1990/01/10
公開日: 2010/03/11
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梅澤 智佐江, 尾崎 俊江, 吉崎 博美, 新 真理子, 細野 恭平, 守安 雅代, 藤井 正美1990 年 34 巻 1 号 p. 23-35
発行日: 1990/01/10
公開日: 2010/03/11
ジャーナル フリーPhotostability of Food Red No. 40, a synthetic food coloring not approved in Japan, was compared to those of other synthetic and natural Food Reds commonly used in Japan.
In a short-term (10 days) experiment, an ultraviolet light was irradiated onto solutions of 6 synthetic Food Reds containing ascorbic acid at a pH of either 3.0 or 6.5. Food Reds No. 3 and No. 104 rapidly faded even in the absence of the ascorbic acid. Fading of Food Reds No. 2 and No. 102 was accelerated by the ascorbic acid, the effect of which was more significant at pH 3.0 Food Reds No. 40 and No. 106 were fairly stable and over 50% of the color remained after 10 days in the presence of the ascorbic acid.
In a long-term (24 weeks) experiment, solutions of 6 synthetic and 7 natural Food Reds were placed under mid-summer sunlight, ultraviolet light, indoors or in the dark. All natural Food Reds became unstable, and lost their color even in the dark. On the contrary, all synthetic Food Reds including No. 3 and No. 104 were stable in the dark and remained unchanged after 24 weeks. Under sunlight, Food Reds No. 3 and No. 104 lost their color completely within 1 week, No. 102 gradually fading at its lower concentration. Food Reds No. 2, No. 40 and No. 106 were quite stable with no fading occurring.
A long-term experiment with 4% acetic acid-, 20% ethanol-, and 4% sodium carbonate-solutions of Food Reds, also proved the stability of No. 40 and No. 106.抄録全体を表示PDF形式でダウンロード (1112K) -
山崎 裕康, 山内 あい子, 細野 恭平, 垣内 靖男, 藤井 正美1990 年 34 巻 1 号 p. 36-40
発行日: 1990/01/10
公開日: 2010/03/11
ジャーナル フリーThe effects of food coloring on the stability of water soluble vitamins were studied as a function of time under room temperature to obtain basic data concerning the interactions between them in solutions such as beverages. In the present experiment, four colorings (Food Red No. 3, No. 40 and No. 102 as synthetic food colorings, and Cotinil as a natural one) and four vitamin Bs (B1, B2, B6 and niacinamide) were chosen for the experiment, respectively.
The HPLC method was used for the simulteanous determination of these vitamins following the clean-up of food colorings.
Vitamin B1 rapidly degraded in the presence of Food Red No. 3, but not in the control or any other food colorings. Vitamin B2 was found to be stabilized in the presence of any of the food colorings, but degraded in the control solution. Vitamin B6 degraded due to time in the control and Food Red No. 3 solution. Niacinamide had an acceleration in its degradation when natural food coloring, Cotinil coexisted in the solution.
Especially, in the presence of Food Red No. 40 and No. 102, there was no or only a slight degree of degradation of these vitamins. It seemed that these two colorings have properties for the prevention of the degradation of vitamin Bs.
Since Food Red No. 3 and Cotinil are known to be unstable but Food Red No. 40 and No. 102 are stable, it is highly possible that degration of the vitamins is due to the food colorings.抄録全体を表示PDF形式でダウンロード (516K) -
プラスチックからの溶出物とその毒性馬場 二夫1990 年 34 巻 1 号 p. 41-46
発行日: 1990/01/10
公開日: 2010/03/11
ジャーナル フリーPDF形式でダウンロード (710K)
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