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Volume 17 (1976)
- Issue 6 Pages 401-
- Issue 5 Pages 337-
- Issue 4 Pages 283-
- Issue 3 Pages 219-
- Issue 2 Pages 137-
- Issue 1 Pages 1-
Volume 17, Issue 5
Displaying 1-10 of 10 articles from this issue
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Masakatsu ICHINOE, Hiroshi KURATA1976 Volume 17 Issue 5 Pages 337-344
Published: October 05, 1976
Released on J-STAGE: December 11, 2009
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Determination of Ammonia and Volatile AminesSadao UCHIYAMA, Tatsuo KONDO, Mitsuru UCHIYAMA1976 Volume 17 Issue 5 Pages 345-351_1
Published: October 05, 1976
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe simplified method for determination of ammonia and volatile amines, especially methylamines formed from trimethylamine oxide (TMAO) by γ irradiation, was established.
The method involved the extraction procedure by means of Conway's micro diffusion apparatus and the determination by TLC-fluorodensitometry of DNS-derivatives as well as by gas-liquid chromatography.
The satisfactory quantitative results were obtained using ammonia, monomethylamine and dimethylamine in the concentration of 1×10-7-3×10-6mol/ml and trimethylamine in the concentration of 8×10-8-1×10-5mol/ml.View full abstractDownload PDF (864K) -
Influence of Co-existing Metal Ions and ProteinSadao UCHIYAMA, Tatsuo KONDO, Mitsuru UCHIYAMA1976 Volume 17 Issue 5 Pages 352-356_1
Published: October 05, 1976
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe fundamental investigation concerning the formation of volatile amines from trimethylamine oxide (TMAO) by γ-irradiation was carried out as a model of the irradiation of fish-meat products like Kamaboko.
By the irradiation of 5.8 Mrad, 5×10-6mol of dimethylamine (DMA) was produced from 1×10-4mol of TMAO in a phosphate buffer (pH 6.5). Fe2+, Fe3+, Zn2+ and Al3+ promoted the formation of amines but Ca2+, Mg2+ and Na+ scarecely affected it. On the other hand, cysteine, which is known as a protecting agent against γ-ray, promoted the formation of DMA. However, protain worked repressibly for amine formation even when Fe3+ was contained.View full abstractDownload PDF (584K) -
Mieko KANAI, Fumio MIYAZAWA1976 Volume 17 Issue 5 Pages 357-362_1
Published: October 05, 1976
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe abilities of bacteria for the formation and resolution of formic acid, which was one of the intermediate products of the breakdown of glucose in various gram negative bacteria including intestinal pathogens, were examined.
The results were summarized as follows;
1) The tested strains belonging to Escherichia, Citrobacter, Enterobacter, Proteus and Salmonella were capable of producing and resolving formic acid.
2) Shigella strains tested have no abilities mentioned above, except in the case of Shigella flexineri type 6.
3) Yersinia enterocolitica and Serratia marcescens produce formic acid as a final farmentative product on this pathway.
4) In the case of Vibrio parahaemoliticus and other gram negative bacteria which are similar to Enterobacteriace, neither producing nor resolving abilities of formic acid was found.
5) The resolving ability of formic acid of isolated Salmonella (B, C1, C2, E) and Coliform organisms (Escherichia coli, Klebsiller aerogenes, Citrobacter freundii) from various foods were tested, and it was found that the isolates of all have the ability of that mentioned above.View full abstractDownload PDF (675K) -
The Effects of Citrate, Tartrate and Thiocyanate on the Rates of NitrosationMiyako YAMAMOTO, Takashi YAMADA, Akio TANIMURA1976 Volume 17 Issue 5 Pages 363-368_1
Published: October 05, 1976
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe effects of citrate, tartrate and thiocyanate on the initial rates of nitrosation of hydantoic acid (HA), ethyl N-ethylcarbamate (EEC), dimethylamine (DMA) and sarcosine (Sar) were studied under the simulated condition occured in the human stomach after ingestion of foods. Citrate and tartrate are present in foods widely, and thiocyanate is present in human saliva. The rates of reaction were calculated by measuring the absorbance spectra of reaction mixture periodically.
Thiocyanate accelerated the rates of nitrosation of DMA and Sar (secondary amines), but did not influence those of HA and EEC (amide compounds). On the other hand, citrate and tartrate accelerated the rates of nitrosation of HA and EEC, but did not influence those of DMA and Sar.View full abstractDownload PDF (754K) -
In Vitro Formation of Nitrite by Mixing Different Kinds of FoodsHajimu ISHIWATA1976 Volume 17 Issue 5 Pages 369-373_1
Published: October 05, 1976
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSIn vitro formation of nitrite in the incubation mixture of some vegetables and natto was studied. When the mixture of Chinese cabbage-natto, radish-natto or spinach-natto was incubated at 37°C for 1-4hr, the formation of nitrite was observed, and the maximum concentration of nitrite was more than 500ppm. It was confirmed by the experiment using sodium nitrate and Bacillus natto, a nitrate-reducing bacterium, isolated from natto that nitrite in the incubation mixtures was formed from nitrate in vegetables by B. natto in natto. These results suggest that nitrite, a precursor of carcinogenic nitroso compounds, may be formed in digestive canal when different kinds of foods containing nitrate and nitrate-reducing microorganisms separately were taken at the same time.View full abstractDownload PDF (563K) -
Takeshi NAKAGAWASAI, Hideaki YAMANAKA, Takeaki KIKUCHI1976 Volume 17 Issue 5 Pages 374-380_1
Published: October 05, 1976
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDistribution of mercury and selenium in different tissues of sea bass (Lateolabrax japonicus) was examined for the samples collected from the mouth of Edo River, Tokyo Bay, where industrial wastage has been suspected to contaminate the sea-lives. The samples of about 40cm in length were subjected to the analysis.
Total mercury content was observed higher in the visceral portion, while lower in the muscle. Only minute quantity was noticed in brain tissue.
Selenium was more concentrated in liver and spleen, but less in the muscle. However, a fairly high concentration of selenium was detected in the brain.
As to the content ratio of Hg to Se, Ganther (1972) described that the ratio of 1:1 for canned tuna meat in terms of molar concentration. But, in the muscle of sea bass the indicated ratio was between 2 and 5; selenium was always higher in the content than mercury. A highest ratio was recorded in the liver, which exceeded 40.
Since, selenium mostly accumulated in the liver of sea bass, the tissue was fractionated into soluble protein, salt-soluble protein, fat and hot water extractives and checked of selenium content. Almost 67% of total selenium came to the extractives and this may suggest that selenium exists in lower molecular size in that tissue. It is interesting to mention that, in the muscle, 65% of selenium was found in salt-soluble fraction of protein.
In another series of experiment, uptake of both mercury and selenium was examined on sea bream (Chrysophrys major), reared for 91 days in aquarium circulated with natural sea water to which HgCl2 was added at the levels between 0.001ppm and 0.1ppm. A very quick absorption of mercury was seen shortly after starting the culture, but there was no remarkable increase in selenium concentration.View full abstractDownload PDF (681K) -
Tunetomo MATUZAWA, Tadashi KOZU1976 Volume 17 Issue 5 Pages 381-385_1
Published: October 05, 1976
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSTrifluoroacetyl (TFA) derivatives of ethyl (PHBA-Et), n-propyl (PHBA-Pr), iso-propyl (PHBA-isoPr), n-butyl (PHBA-Bu) and iso-butyl p-hydroxybenzoate (PHBA-isoBu) in soy sauce were determined by gas-liquid chromatography equipped with hydrogen-flame ionization detector on 2% OV-1 column at 135°C.
Determination was made successfully using benzophenone as the internal standard.
These esters were separated by steam distillation from samples and extracted with ether.
The recovery rates of PHBA-Et, PHBA-Pr, PHBA-isoPr, PHBA-Bu and PHBA-isoBu added to soy sauce were 61.3%, 79.0%, 91.2%, 92.3% and 94.9%, respectively.
This method was applied to ten kinds of commercially available soy sauce, and PHBA-isoPr, PHBA-isoBu and PHBA-Bu were found in seven samples and only PHBA-Bu in three samples.View full abstractDownload PDF (447K) -
Yoshio ITO, Masatake TOYODA, Takako KANAMORI, Masahiro IWAIDA1976 Volume 17 Issue 5 Pages 386-391_1
Published: October 05, 1976
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSSodium azide is said to be habitually used as a preservatives in some countries in the manufacture of wines, especially in the manufacture of strong sweet wines. Some contributions have appeared up to now on the detection and determination of azides in wines by use of its famous reaction with ferric ion to form a red-colored complex ion [Fe(N3)]2+. Special considerations were paid on the determination procedure reported by Franchi.
In the concentration process for the evaporation of ethanol, enough sodium hydroxide should have been added to maintain the pH alkaline throughout the process. In the steam distillation process, the distillate is captured each 10ml (until 30ml is obtained) in dilute alkaline solutions, the 1st and 2nd portions (total 20ml) being used as sample solution while the 3rd portion as control solution in the latter procedure. In the color development procedure, the addition of buffer solution was proved to be of no use, since the color intensity was affected even by a little deviation of pH while the addition of concentrated buffer affected itself on the color development. The procedure finally settled is as follow:
“Add 5ml of 4-N NaOH into 100ml of wine, then concentrate to about a half of its volume on boiling water bath. Pour the remaining solution into distillation flask, add 10ml of 3% H2O2 (for the destruction of sulfite) and 10ml of 4-N H2SO4, connect the flask with steam distillation apparatus, then commence distillation immediately. Continue distillation until 30ml of distillate is obtained, absorbing each 10ml of distillate into three absorption flasks each containing 5ml of 0.05-N NaOH solution. Add to each flask 10ml of ferric chloride solution (prepared by dissolving 48.3g of crystalline ferric chloride and made up to 100ml), then measure the color intensities of 1st and 2nd distillate at the wavelength of 460nm by use of the 3rd distillate as the control.”
Recoveries of 3ppm of sodium azide added to wines were found to be 96.4±3.1%, the detection limit being 0.2ppm.View full abstractDownload PDF (802K) -
Etsuko ISOHATA, Yuiko TAKEDA, Mitsuru UCHIYAMA1976 Volume 17 Issue 5 Pages 392-394
Published: October 05, 1976
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDownload PDF (198K)
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