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Volume 26 (1985)
- Issue 6 Pages 573-
- Issue 5 Pages 405-
- Issue 4 Pages 319-
- Issue 3 Pages 229-
- Issue 2 Pages 137-
- Issue 1 Pages 1-
Volume 26, Issue 2
Displaying 1-10 of 10 articles from this issue
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Residues of Paddy Herbicides in Fish and Shellfish. VShigeru SUZUKI, Nobutoshi SATO, Keigo TAKATSUKI, Hideaki KIKUCHI, Isam ...1985 Volume 26 Issue 2 Pages 137-143_1
Published: April 05, 1985
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSCorbiculae (Corbicula japonica prime) were found to be highly polluted with a herbicide, chlornitrofen (CNP), during May and June in paddy fields in Miyagi Prefecture. Analytical procedures for residual 1, 3, 6, 8- and 1, 3, 7, 9-TCDD in corbiculae were developed and the corbiculae were also shown to be contaminated with small amounts of 1, 3, 6, 8- and 1, 3, 7, 9-tetrachlorodibenzo-p-dioxin (TCDD), which are considered to be formed as impurities during the production process of CNP.
Corbiculae were analyzed at regular intervals throughout a year at a fixed monitoring point in Miyagi Prefecture. The maximum concentrations of TCDD and CNP were 39ppb and 11.2ppm, respectively, in corbiculae on May 12, 1982, and then decreased rapidly after the end of the herbicide application period. The dissipation rate of TCDD was slower than that of CNP.
An analytical procedure for TCDD based on dechlorination to unsubstituted dibenzo-p-dioxin with sodium borohydride in the presence of nickel chloride was also investigated. The dechlorination procedure can be used for the screening of TCDD in relatively highly contaminated samples, and gives the value of total TCDD.View full abstractDownload PDF (637K) -
Chilling or Freezing Injury of Microorganisms in Chilled or Frozen Foods. Part 1Hirotaka KANEDA, Tadao WATANABE, Masakazu TSUTSUMI1985 Volume 26 Issue 2 Pages 144-149_1
Published: April 05, 1985
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe location of injured sited in E. coli JE1011 induced by freezing and thawing in the presence of hexametaphosphate or cholate was investigated. The lag time of the freeze-injured cells was markedly elongated in a nutrient broth but no effect on the subsequent exponential growth was observed in the same medium. A considerable amount of cell components was released by freezing and thawing with these chemicals in the suspending medium, and the respiratory activities of the injured cells were decreased significantly. These results suggest that the injured sites in the cells are at least partly on the cell membrane. Therefore the permeability of the outer membrane to the substrates was investigated in normal cells and freeze-injured cells with SDH or LDH which is a cytoplasmic membrane-bound enzyme as a marker enzyme. The results indicated that the permeability of the outer membrane was altered by freezing and thawing in the presence of hexametaphosphate or cholate.View full abstractDownload PDF (780K) -
Studies on the Quality of Natural Coloring Matters. IIMieko KAMIKURA, Keiko NAKAZATO1985 Volume 26 Issue 2 Pages 150-159_1
Published: April 05, 1985
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSIn the previous paper, thin layer and high performance liquid chromatographic methods for the determination of geniposide were reported. In this work, separation and determination of natural colors in gardenia fruit extracts were investigated.
Natural colors, crocin and crocetin, and geniposide (which is a contaminant) could be simultaneously separated by reversed-phase high performance liquid chromatography (HPLC) on a Nucleosil 7 C18 column with methyl alcohol-water as the eluant (Fig. 1).
The natural yellow colors in gardenia fruit could be extracted with methyl alcohol, 50v/v% aqueous methyl and ethyl alcohols or water. The color intensities (absorbances at 438nm, as crocin) of the extracts became maximum after about 24 hours. Some of the extracts showed a slight loss of colors on subsequent extraction (Fig. 2). The color intensity of the extract with methyl alcohol or 50v/v% aqueous methyl and ethyl alcohols was higher than that of the extract with water, and the ratio of geniposide/color intensity (G/C) in the former extract was 0.4, less than that in the latter extract (Table 2).
The color intensity of commercial gardenia fruit extract color was expressed as E1%1cm value at 438nm, as crocin. The values obtained for eighteen samples from different companies were in the range of 4.9 to 175, and the ratios of G/C in 12 of the 18 samples were 0.4-1.6 (Table 3). These results suggested that the samples may have been manufactured by extraction with the above solvents or water.
The natural colors in the extract and the samples were analyzed by HPLC. Several peaks (2-4 peaks) besides crocin were detected on the chromatograms, but crocetin was not detected (except in sample Nos. 2 and 11). In sample Nos. 2 and 11, crocin was converted into crocetin during alkaline hydrolysis [Fig. 6 (Sample 2) and Fig. 7 (Sample 2)].
The peak which appeared at the retention time of about 20min on HPLC was observed on all the chromatograms (Figs. 3, 4 and 7). The color corresponding to this peak may occur together with crocin in gardenia fruit; its structure might be analogous to those of crocin and crocetin.View full abstractDownload PDF (929K) -
Systematic Determination Method of Natural Waxes in Foods. IYasuhide TONOGAI, Sumiko TSUJI, Yoshio ITO, Motoo HARADA1985 Volume 26 Issue 2 Pages 160-168_1
Published: April 05, 1985
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA method for the systematic determination of natural waxes (paraffin wax, candelilla wax, bees wax, japan wax, rice wax and carnauba wax) in foods by Florisil column chromatography and gas chromatography is described.
The waxes were extracted from foods by reflux with benzene and the components of each wax were separated into Fr. I-V on a Florisil column. Hydrocarbons in Fr. I (hydrocarbon-type wax), higher alcohols or fatty acids after saponifying Fr. II (ester-type wax) and fatty acids after saponifying Fr. III (triglyceride-type wax) were determined by gas chromatography.
Each wax was identified from the peak pattern and determined by measuring the height of typical peaks in the gas chromatograms. Recoveries of Paraffin wax No. 155 and rice wax added to grapefruit at 500ppm were more than 92.1%.View full abstractDownload PDF (1193K) -
Akio YAMADA, Sumiko OHGAKI, Tsutomu NODA, Mitsuru SHIMIZU1985 Volume 26 Issue 2 Pages 169-183_1
Published: April 05, 1985
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSWe fed 0 (control), 0.1, 0.3 and 1% stevia extracts (95.2% purity) to 480 F344 rats for 22 months in the case of males and 24 months in the case of females. At 6 and 12 months, 10 animals of each sex from each group were sacrificed for clinical and pathological tests. The middle dose induced a slight growth retardation in both sexes, but at the high-dose the growth was reduced only transiently. General appearance and behavior were the same in all groups, including the control. Mortality at the end of the study in rats given stevia extracts was not significantly different from that in the controls. At 6 months, a variety of changes were found in the results of urinary, hematological and blood biochemical examinations and in organ weights, but there were no such differences at 12 months or at the end of the experiment. The incidence and severity of non-neoplastic and neoplastic changes were unrelated to the level of stevia extracts in the diet. The highest level of stevia extracts that causes no effects in rats was 550mg/kg, under the conditions of our experiments.View full abstractDownload PDF (1603K) -
Akio SATOH, Hiroshi KIKAWA, Yukio SUZUKI, Taro KAWAMURA1985 Volume 26 Issue 2 Pages 184-188
Published: April 05, 1985
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSRecently considerable interest has been focussed on N-nitroso compounds because of their potent carcinogenicity and widespread distribution in foods, and this stimulated us to investigate the daily intake of N-nitroso compounds through the market-basket method and the duplicate portion method. The daily intake of N-nitrosodimethylamine was found to be 0.0540-0.087μg/day (market-basket method) and 0.52μg/day (duplicate portion method) and no N-nitrosodiethylamine was detected.
The effect of heating and incubation in artificial gastric juice on the formation of N-nitrosodimethylamine in food was also examined. It was found that the N-nitrosodimethylamine content in a food mixture of fish and vegetables increased 6 times after heating as compared with that before heating, and it increased 2-fold on incubation in artificial gastric juice.View full abstractDownload PDF (540K) -
Masatake TOYODA, Chikako YOMOTA, Yoshio ITO, Motoo HARADA1985 Volume 26 Issue 2 Pages 189-194_1
Published: April 05, 1985
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA method is described for the determination of sodium alginate in foods by high performance liquid chromatography (HPLC).
Fat was removed from the sample by acetone extraction and the solution was centrifuged. The precipitate was dissolved in alkaline solution and heated in boiling water to hydrolyze propylene glycol alginate. Then protease and pectinase were added and allowed to react at pH 7-8 and 4, respectively, to decompose protein and pectin. Alginate was precipitated selectively as copper-alginate by addition of cupric sulfate solution. The precipitate was dissolved in ammonia-alkaline solution, then 1, 3-dihydroxynaphthalene (naphthoresorcinol) solution and hydrochloric acid solution containing copper sulfate were added. The mixture was heated in boiling water for 40min, and the reaction product was extracted with butyl acetate and determined by HPLC on a column of Finepak SIL C18 with acetonitrile-water-butyl acetate mixture (75:20:5) as the eluant. The recovery of sodium alginate spiked at the level of 0.1% was 79-99%, and the detection limit was as low as 0.001%. Sixteen commercial samples were analyzed by using this method, and alginate was detected in 5 samples at the level of 0.008-0.088%.View full abstractDownload PDF (571K) -
Systematic Determination Method of Natural Waxes in Foods. IIYasuhide TONOGAI, Sumiko TSUJI, Yoshio ITO, Motoo HARADA1985 Volume 26 Issue 2 Pages 195-202_1
Published: April 05, 1985
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDetection and determination of natural waxes in commercial chewing gum, chocolate, candy and citrus fruits were carried out by the previously developed method.
The amount of sample extracts loaded on the Florisil column was restricted to 0.1g for chocolate and to 0.5g for chewing gum but was not restricted for candy or citrus fruit.
Paraffin wax No. 155 was contained in 12 samples (content: 0.908-1.210%) and bees wax contained in 2 samples (content 0.840, 1.083%) of chewing gum. Paraffin wax No. 135 was contained in 7 samples of chocolate (content: 0.09-0.13%) and rice wax was contained in 6 samples of citrus fruits (content: 3.2-41.3ppm), but no wax was found in 5 samples of candy.
The detection limits of each wax by gas chromatography were as follows: 0.1ppm for citrus fruits, 10ppm for candy, 20ppm for chewing gum and 100ppm for chocolate.View full abstractDownload PDF (1091K) -
Effects of Coal Tar Dyes on Mitochondrial Function in Rat Liver (Part 1)Kuniaki NODA, Makoto YOSHIMOTO, Shoji HATANO, Tadao WATANABE1985 Volume 26 Issue 2 Pages 203-207_1
Published: April 05, 1985
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSEighteen coal tar dyes selected from the major structural classes of synthetic food dyes currently or formerly used in foods were tested to determine their effects on oxygen uptake in mitochondria isolated from rat liver. Azo dyes except for Tartrazine and Amaranth showed significant inhibition (Sunset Yellow FCF<New Coccine<Ponceau SX<Ponceau R<Orange I<Ponceau 3R) at a concentration of 1mM. Erythrosine, Phloxine, Rose Bengal and Eosine completely inhibited the respiration. The oxygen consumption in the Acid Red- or Fluorescein-containing fraction corresponded to about half of the control value at the same concentration. These results suggest that the parent structure of xanthene dyes essentially has an inhibitory effect and the presence of halogen atoms in the dye molecule enhances the inhibition. Triphenylmethane dyes tested in this study strongly inhibited the oxygen uptake at a concentration of 1mM. Indigocarmine had no effect on the oxygen consumption. A study of inhibitory modes of coal tar dyes suggested that azo and triphenylmethane dyesaffected the energy-transformation system and xanthene dyes affected the electron-transfer chain in rat liver mitochondria.View full abstractDownload PDF (584K) -
Katsuharu FUKUHARA, Yasuhiko MATSUKI, Toshio NANBARA1985 Volume 26 Issue 2 Pages 208-212_1
Published: April 05, 1985
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA method for the simultaneous determination of theobromine, theophylline and caffeine in several kinds of foods is described.
The chromatographic separation of the three compounds was achieved on FLC-ODS employing water-acetonitrile (150:10) as the mobile phase. The methylxanthines in tea and coffee were extracted with water and in turn the aqueous layer was extracted with chloroform. Clean-up of these compounds in cocoa and chocolate was efficiently attained by extracting them with water in the presence of carbon tetrachloride.
The recovery rates of standard samples added to foods were 88-96%.View full abstractDownload PDF (520K)
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