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Volume 13, Issue 1
Displaying 1-19 of 19 articles from this issue
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Hideya MURAKAMI1972 Volume 13 Issue 1 Pages 1-11
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSDownload PDF (2253K) -
1. On the Effect of OxygenHiroki MURAKAMI, Ko-hei SAKATA, Shoji HATANO, Tadao WATANABE1972 Volume 13 Issue 1 Pages 12-18
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSInactivation of trypsin in the presence of xanthene dyes was observed through the irradiation of visible ray, but not observed in the dark. As the substrate for trypsin, rose bengale-bound casein was only 80% effective as compared with untreated casein.
The inactivation under the visible ray was accelerated by the elimination of the air, and was prevented in the atmosphere of oxygen. It was assumed that those xanthene dyes inhibitde the trypsin activity via triplet energy transfer. Since the presence of oxygen was essential for the photo-degradation of tryptophan and histidine by rose bengale, it was suggested that photo-inactivation of trypsin was induced without degradation of amino acid residue in the trypsin molecule.View full abstractDownload PDF (1227K) -
2. Action of Halogen AtomHiroki MURAKAMI, Ko-hei SAKATA, Shoji HATANO, Tadao WATANABE1972 Volume 13 Issue 1 Pages 19-21
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSTrypsin-inactivating xanthene dyes such as phloxine, erythrosine, rose bengale and eosine have a photo-labile α-substituted carbonyl group in each structure. The photo-effects of bromine and iodine to trypsin were investigated. Iodine partially inhibited (40%) the enzymatic activity in the dark. Under the light condition, the inactivation was occurred so rapidly and extremely. It was assumed that some photo-excited state of halogen atom would be necessary for the inactivation of trypsin.View full abstractDownload PDF (505K) -
Katsuhiko YAMAMOTO, Shigetaka MORIYAMA, Yoshio SAKABE1972 Volume 13 Issue 1 Pages 22-28
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSIn the qualitative tests of coal-tar dyes in foods, woollen yarn are used for the clean up of dyes. However, dyes such as phloxine or rose bengale are strongly adsorbed and considerable amount of the dye remains in the wool fibre. Since wool consists of keratin, denaturation of protein occurs by heating with urea in water, which might result in the better extraction of the dye from the fibre. Under such a hypothesis, the presented experiments were made.
Nineteen kinds of tar dyes were tested with urea treated woollen yarn. The recoveries of these dyes increased 1-4 times with untreated woollen yarn and about 32% up in average for yarn activated by ammonia. Further, when the permitted artificial food dyes in Japan were concerned, they were adsorbed on urea-treated woollen yarn and then eluted by a saturated solution of ammonia alkaline urea, the recovery rate rose to 82.9-98.8%. A way was thus settled for a quantitative estimation of coal-tar dyes by use of woollen yarn.View full abstractDownload PDF (1202K) -
Toshiki MORICHI, Nobuhiro YANO1972 Volume 13 Issue 1 Pages 29-35
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSWhen Streptococcus faecalis cells were subjected to freezing (-20°C) and storage (1 month), 29 to 44% of the viable population was unable to reproduce on the selective media (SF medium, KF medium and buffered azide glucose glycerol agar). Freeze-drying of the test organisms suspended in distilled water produced the same type of sublethal injury. These injured cells were found to be sensitive to 0.05% NaN3 in the selective media. A parallelism was observed between the extent of NaN3-sensitive injury and that of the metabolic injury (peptide requirement) resulted from freezing or freeze-drying. The recovery of colony-forming ability of the injured cells was influenced considerably both by the type of peptone used and its concentration in selective media which contained 0.05% NaN3. It was confirmed that normal NaN3-resistance of the test organisms was easily restored after the incubation of the injured cells at 37°C for 1 hour in tryptone yeast extract glucose broth containing chloramphenicol (30μg/ml). In the detection of S. faecalis in frozen or freeze-dried foods, it would be very important to recognize the limitation of selective medium and to adopt a suitable condition of the cultivation which can accelerate the repair in injured cells.View full abstractDownload PDF (1413K) -
Distribution of Nitrite in Various FoodsMoto-o HARADA, Yoko NAKAMURA, Akio TANIMURA1972 Volume 13 Issue 1 Pages 36-40
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSNitrite, one of the precursors of dimethylnitrosamine, distributes widely in natural foods and also used as a color fixative in meat products. In this paper, nitrite contents in vegetables, fruits, pickles, cereals, potato, juice, cheese, ham, sausage, canned fish, products, dried small sardine, salmon roe and pollack roe were determined. In vegetables and meat one peak of nitrite content was observed in the period of storage and about 100ppm of nitrite was found in the juice of pickles.
In 10 samples of meat products, nitrite contents were under the limit restricted in the Food Hygienic Law of Japan except one sample.View full abstractDownload PDF (939K) -
(I) 3, 4-Benzopyrene in Japanese TeasYoshiko SHIRAISHI, Tsuyako SHIROTORI, Yoneji SAKAGAMI1972 Volume 13 Issue 1 Pages 41-46
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSA method for the determination of 3, 4-benzopyrene in Japanese teas has been developed. Japanese teas were extracted and saponified with alkaline methanol in Soxhlet extraction apparatus. The extracts were partitioned with n-hexane, dimethyl-sulfoxide, and n-hexane successively, and these partitions were condenced. After 3, 4-benzopyrene was isolated by alumina column chromatography, measured by spectrophotofluorometry and calculated from the wave length of 405mμ by the “baseline” method. Identification of the hydrocarbon was made by thin layer chromatography.
The recoveries of 3, 4-benzopyrene added to each 100g of Japanese teas at a level of 20ppb were ranged from 65 to 86%. However, when Japanese teas were extracted with hot water instead of alkaline methanol, the results were reduced to 0 to 3%. This fact seems to indicate that infusing tea in hot water is safe relating to carcinogen 3, 4-benzopyrene.
3, 4-benzopyrene was found from Japanese teas at levels varying from 0.0 to 16.0ppb.View full abstractDownload PDF (954K) -
Studies on the Separating Methods of Dibutylhydroxytoluene and Butylhydroxyanisole from FoodsYoko SATO, Taro KAWAMURA1972 Volume 13 Issue 1 Pages 47-52
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSSteam distillation and extractions with several kinds of solvents were investigated as the separating method of dibutylhydroxytoluene (BHT) and butylhydroxyanisole (BHA) from fatty foods. The results obtained are as follows.
1. The method of steam distillation is available only for lower fatty foods.
2. n-Hexane-acetonitrile system extraction is recommended for practical use for high fatty foods.
3. For the concentration of solvent containing BHT or BHA, Kuderna-Danish concentrator is available.
4. BHT and BHA are separated easily from each other by alumina column.View full abstractDownload PDF (944K) -
On the Colorimetric Determination of Dibutylhydroxytoluene and ButylhydroxyanisoleYoko SATO, Taro KAWAMURA1972 Volume 13 Issue 1 Pages 53-56
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSColorimetric determinations of dibutylhydroxytoluene (BHT) with α, α'-dipyridyl-ferric chloride and butylhydroxyanisole (BHA) with 2, 6-dichloroquinonechlorimide (Gibbs reagent) were studied.
The concentration of ethanol in prepared solution was most suitable at 30 percent for BHT, it was 50 percent concerning with BHA and the calibration curves of them were liniar within the range of 10-50μg in prepared solution taken.
The colorimetric method of BHA is available for the determination of BHA in food which contains both BHA and BHT, but it is impossible to determine BHT in the food containing both BHA and BHT by the colorimetric method of BHT.
Therefore, in the case where one sample contains both BHT and BHA together, it is necessary to separate BHT and BHA from each other.View full abstractDownload PDF (647K) -
Investigation on Dibutylhydroxytoluene and Butylhydroxy-anisole in the Commercial FoodsYoko SATO, Taro KAWAMURA1972 Volume 13 Issue 1 Pages 57-62
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe fundamental methods of separation and colorimetric determination for dibutlylhy-droxytoluene (BHT) and butylhydroxyanisole (BHA) in foods were described in the previous papers.
In this paper, we applied these methods to the commercial foods, and determined the amounts of BHA and BHT in foods and found that these methods were available for the determinations of them in the commercial foods, and the values of colorimetric determination agreed with the values of gaschromatographic determination.
From our results, the amounts of BHA or BHT contained in foods were found to be lower than the limits that were specified in the Food Sanitation Law of Japan. The decreasing rate of BHT in chewing-gum by chewing showed about 50% after 30 minutes.View full abstractDownload PDF (1009K) -
Removal of Residual Pesticides from Komatsu-na (Brassica chinensis L.) by WashingHiroshi DEURA1972 Volume 13 Issue 1 Pages 63-67
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSRemoval efficiency of pesticide residues by washing with detergent was studied by use of Komatsu-na (Brassica chinensis L.), which was cultivated on the experimental farm and had been sprayed either with lead arsenate or BHC. This efficiency was calculated by the ratio of the sum of pesticide found in the washing solution and the rinsing water to these values found in the unwashed vegetables. Almost complete removal of arsenic and lead was achieved through detergent washing. This efficiency for BHC by detergent washing was about 2.5 times higher than that by water washing. And the effect of rinsing following detergent washing was found to be significant.View full abstractDownload PDF (1107K) -
Removal of Residual Pesticides from Shantung greens and Other Vegetables by WashingHiroshi DEURA1972 Volume 13 Issue 1 Pages 68-73
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSRemoval efficiency of pesticide residues by washings was studied by the evaluation test based on the removal ratio of residues through washing and three rinsing steps. Shantung greens sprayed with lead arsenate, sumithion and elsan, cucumber sprayed with sumithion, tomato sprayed with malathion, cabbage sprayed with DDVP were washed by some washing procedures suchas dipping, shaking, brushing or rubbing with and without detergent. Lead and arsenic were removed more efficiently and more completely by detergent washing. As to organic pesticides, the effect of detergent washing was found to be more significant and additional removal ratio was obtained by washing with the vigorous mechanical process such as brushing or rubbing.View full abstractDownload PDF (1022K) -
Toshio HAYASHI, Harumi WATANABE, Kazunori TAKAMURA, Akio TANIMURA1972 Volume 13 Issue 1 Pages 74-77
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe analysis of brominated oil in soft drinks was studied. Brominated oil was extracted with hexane, the extract was concentrated to about 1ml and decomposed by oxygen flask combustion method, bromine liberated was absorbed into 10ml of 0.1N sodium hydroxide solution. After the solution was neutralized with 1N acetic acid, 3ml of the solution was placed in a small porcelain dish, 1ml of 0.01% fluorescein in 0.1N sodium hydroxide solution and 1ml of 5% peracetic acid solution prepared with acetic acid and 30% hydrogen peroxide were added, and evaporated to dryness on a water bath, the red color appeared on the residue which was due to eosin produced from bromine and fluorescein. The limit of detection was 4μg of bromine in 3ml of the neutralized solution.
Sodium chloride and potassium iodide were tested by the presented method, and chloride was not colored, on the other hand a red color appeared with iodide, however, it seemed that the analysis was not interfered with iodide, because iodides were not contai ned in soft drinks and the reagents used for the tests.
Bromine in the prepared solution was determined as follows. One milliliter of the prepared solution was heated in a water bath for two hours after mixed with 1ml of fluorescein solution and 1ml of 5% peracetic acid solution. After cooling, 2ml of 10% ammonia water was added to the mixture and filled up to 20ml with water, the absorbance of the solution was measured at 517mμ of wavelength. The recovery of brominated oil in soft drinks was 94-95%.View full abstractDownload PDF (757K) -
Toshio HAYASHI, Saburo KATO, Harumi WATANABE, Yoshitomo HARA, Akio TAN ...1972 Volume 13 Issue 1 Pages 78-84
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe methods for the determination of diphenyl in citrus fruits were studied. Diphenyl was separated by distillation and dissolved in cyclohexane, by this method about 77% of diphenyl added was recvered after distillation for 5 in minutes and over 99% was recovered in an hour.
For the U. V. spectrophotometry, the cyclohexane solution was cleaned up by thin layer chromatography (TLC) using silica gel plate containing fluorescent indicator. TLC spot was extracted with cyclohexane and measured spectrophotometrically at 248mμ. Recovery of the added diphenyl by this method ranged 91 to 96%.
In the gaschromatographic determination the peak of diphenyl was separated from other peaks of essential oils in citrus fruits with polyethylene glycol, and diphenyl was determined by internal standard method using 2, 3-dimethylnaphthalene. Recoveries of diphenyl in fruits by gaschromatography were 91 to 96%. The amounts of diphenyl in orange did not decrease. The change of residual diphenyl in orange with time was investi gated, as the resultant diphenyl was stable at least for 25 days, it was assumed from the result that diphenyl dissolved into essential oil in the fruit.View full abstractDownload PDF (1178K) -
Hirokatsu AKAGI, Masahiko FUJITA, Yoneji SAKAGAMI1972 Volume 13 Issue 1 Pages 85-88
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSIn the previous paper, the authors reported on the thin layer chromatographic technique for the separation of inorganotin and organotin compounds.
In the present paper, a rapid and simple procedure was contrived for the identification of the tin compounds in foods by the thin layer chromatography.
The tin compounds added to foods were easily extracted with diethyl ether from the samples acidified with hydrochloric acid as they were or as their thiocyanates.
In the extraction procedure, the ether containd in the mixture of emulsion and suspension, which had been formed through vigorous shaking with each sample, was successfully separated by centrifugation using filter paper and the perforated disc made of “teflon”.
After the extracts were evaporated to dryness, inorganotin and organotin compounds in the residues were identified on thin layer chromatography.View full abstractDownload PDF (768K) -
Michio KOZAKI, Kakuo KITAHARA, Asataro KOIZUMI1972 Volume 13 Issue 1 Pages 89-96
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSSour and zoogloeal mat forming beverages which are favored with fermentation by so called “seed” are able to be seen here and there in Japan, Formosa and other countries.
From these curious bevarages of several countries, dominant microorganisms were isolated and identified as followed: The yeasts isolated from Japanese samples were identified as Saccharomyces sp., Torulopsis famata, Pichia membranaefacience and Candida guilliermondii, on the other hand Candida obtusa and Kloeckera apiculata were isolated from the sour beverage of Formosa.
Concerning with bacteria in these drinkes, only Acetobacter xylinum was recognized and it formed distinct zoogloeal mat at the surface of tea decoction. Reappearance test concerning with these isolated microorganisms was resulted that same zoogloea and taste was formed if A. xylinum was present.
A. xylinum was concluded as the principal organism for this kind of beverage.View full abstractDownload PDF (5972K) -
Yoshiko SHIRAISHI, Yoshiaki KUZUHARA, Senji SUENAGA1972 Volume 13 Issue 1 Pages 97-100
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe concentration of tin in foods sufficient to cause poisoning is from 50 to 100ppm, rather higher as compared with those of other metals. So, the present study was attempted to develop a simple method for not the determination of the tin in low concentrations but the determination of the metal within a concentration of 50 to 100ppm and over by Atomic Absorption Spectrophotometry, utilizing a slot burner and acetylene-air flame.
For the purpose of comparison, colorimetric determination was also carried out using salicylidenamino-2-thiophenol, as had been recently reported by Gregory.
The foods tested (canned fish, corned beef and fruit juice) were ashed either by dry ashing in an electric furnace or in a low-temperature dry ashing device, extracted with hydrochloric acid and them estimated directly at 2863Å.
The recovery rate of tin by the dry ashing was 92 to 103%, while that by the low temperature ashing was less than 50%. In the latter case, extraction with alkaline eleratet the recovery to as high as 90%. The recovery rate by the colorimetric method was 80 to 91%.
In the Atomic Absorption Spectrophotometry, the effects of various coexistent substances were less apparent when acetylene-air flame was used instead of hydrogen-air flame.View full abstractDownload PDF (621K) -
Masahiro IWAIDA, Ryoko EBINE, Akio TANIMURA1972 Volume 13 Issue 1 Pages 101-105
Published: February 05, 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSTo establish the determination method for the milk fat content in milk chocolate, this work was carried out.
The extraction of this fat from milk chocolate with solvents after hydrolysis of the sample with HCl got the superior results compared with those without hydrolysis, while this difference was not observed in the case of black chocolate. As to the HCl hydrolysis method, S. B. R. (Schmid-Bondzynski-Ratzlaff) method was found to be superior to the A. O. A. C. method for the determination of total fat in milk chocolate.
RMW (Reichert-Meissl-Wollny) and semimicro butyric acid (SMB) values of cocoa butter, coconut oil and palm Kernel oil were determined; the results are as follows: RMW value SMB value Cocoa butter 0.2 0 Coconut oil 6.4 0.6 Palm kernel oil 4.3 0.2 The following formulas are proposed for the calculation of milk fat percentage in the fat of milk chocolate.
The accuracy of these two formulas was confirmed with chocolate, produced in the laboratory with the purified materials. The percen tage of milk fat in total fat calculated from the composition of materials was 17.9% and the determined values obtained by RMW and SMB methods were 19.2% and 17.9%, respectively. From this result, it was assumed that the latter method was superior.
Milk fat contents of six commercial chocolates were determined by this SMB calculation formula and these were found to be in the range of 3.3-8.4%.View full abstractDownload PDF (907K) -
1972 Volume 13 Issue 1 Pages 113
Published: 1972
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSDownload PDF (72K)
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