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Volume 27 (1986)
- Issue 6 Pages 615-
- Issue 5 Pages 451-
- Issue 4 Pages 343-
- Issue 3 Pages 203-
- Issue 2 Pages 145-
- Issue 1 Pages 1-
Volume 27, Issue 6
Displaying 1-12 of 12 articles from this issue
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Teruhisa HIRAYAMA, Mami YAMAZAKI, Tetsushi WATANABE, Mayumi ONO, Shozo ...1986 Volume 27 Issue 6 Pages 615-618_1
Published: December 05, 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA simple and rapid determination method for antioxidant activity by using an oxygen electrode was developed. The procedure is as follows. Oil emulsion (1.2ml), which contained 0.18g of safflower oil, and 0.29ml of Tween 20, was added immediately to 46.3ml of 0.05M phosphate buffer (pH 7.2) in a 50ml centrifuging tube. The contents of the tube were stirred continually and maintained at 45°C. Immediately after addition of the emulsion, 2.5ml of hemin solution was added. The oxygen electrode was inserted quickly into the tube, and the oxygen uptake from the reaction solution was recorded automatically. The antioxidative effects of spices in this system were tested. Of 15 methanol extracts of spices tested, 7 were effective. The methanol extract of cinnamon (1% ethanol solution) had the greatest activity (induction period=49.8min; 50% oxygen consumption period=69.8min), where as the induction and 50% oxygen consumption periods of 1% butylated hydroxytoluene, used as a positive control, were 11.9 and 21.0min, respectively.View full abstractDownload PDF (509K) -
Kyoko SATO, Takashi YAMADA, Kunitoshi YOSHIHIRA, Akio TANIMURA1986 Volume 27 Issue 6 Pages 619-623_1
Published: December 05, 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThere are several substances in foodstuffs that inhibit or accelerate nitrosamine formation. In this study, vegetable juices and fruit juices were chosen as samples and their effects on nitrosodiethylamine (NDEA) formation were investigated.
NDEA formation was decreased to 10-49%, 15-75%, 44-66% and 52-58% by the addition of juices of spinach, green pepper, komatsuna and orange, respectively, while it was increased to 328-576%, 265-398% and 192-293% by the addition of juices of cucumber, plum and apple, respectively. The effects of some vegetable or fruit juices on NDEA formation varied over a rather wide range from sample to sample. This might suggest that the producing area, the harvesting season and so on influenced the effects on nitrosamine formation. Ascorbic acid is known to inhibit nitrosamine formation, but the ascorbic acid content in the juices had no apparent relation to the effects on NDEA formation.View full abstractDownload PDF (491K) -
Kenji CHIMI, Noriji TABA, Masako TACHIBANA, Shin-ichiro KATSUDA, Isao ...1986 Volume 27 Issue 6 Pages 624-629_1
Published: December 05, 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSWe examined the mechanism of inhibition of acetylcholine (ACh) release by gonyautoxins (GTXs) in the longitudinal muscle strip preparation of guinea pig ileum. The preparation was placed in an organ-bath and immersed in Tyrode solution at a temperature of 37.0°C. ACh release from the myenteric plexus of the longitudinal muscle was determined by using Palton's method. When the control Tyrode solution was replaced by the test solution containing GTXs (0.5MU/ml), spontaneous release of ACh was suppressed about 60% of the control value. GTXs completely inhibited ACh release induced by the application of nicotine (2.0μg/ml) or electrical stimuli (1 or 10Hz), whereas they did not affect ACh release evoked by the application of potassium-rich Tyrode solution (50mM). These results suggest that GTXs might suppress the impulse conduction of the post-synaptic neuron in the myenteric plexus.View full abstractDownload PDF (695K) -
Fusako ISHIKAWA, Kou UEDA, Yasuhiro SHIMAMURA, Taichiro NISHIMA1986 Volume 27 Issue 6 Pages 630-634_1
Published: December 05, 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA method was developed for the quantitation of pimaricin in cheese. Ten gram samples were taken from the surface and inner part of the cheese. The samples were each homogenized and extracted with 50ml of a 4:1 mixture of methanol and water. As a preliminary, the UV absorption of the extracts was measured to check whether absorption at 318nm, due to pimaricin, was present. The aqueous methanol extracts were subjected to quantitation by reversed-phase high performance liquid chromatography with a 6:4 mixture of methanol and phosphate buffer (pH 6.8, 0.02M) as the mobile phase. The absorption of 318nm was monitored. The minimum detectable pimaricin concentration in cheese was 0.5μg/g and recovery of pimaricin was determined to be more than 89% when 2μg/g or 10μg/g pimaricin was mixed with pimaricin-free cheese and put through the procedure. Using this procedure, 48 samples of imported cheeses, currently available in Tokyo, were examined for pimaricin content in the surface and inner part. Two cheese samples were found to contain pimaricin in the surface, the contents being 4.6μg/g and 0.7μg/g.View full abstractDownload PDF (507K) -
Yuiko TAKEDA, Masatake TOYODA, Yukio SAITO1986 Volume 27 Issue 6 Pages 635-640_1
Published: December 05, 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA convenient and rapid method for measurement of hydrocarbons formed in edible oil was devised. An oil sample (0.1g), Tween-80 (0.1g) and 8ml of phosphate buffer (pH 7) were mixed well in a reaction flask with a stopper. After addition of ascorbate or cupric sulfate, the flask was kept in a water bath at 37°C for 30min with shaking. The headspace gas (2ml) was analyzed by gas chromatography. The greatest amount of hydrocarbons was formed from oil when 0.1mM cupric sulfate and 30mM ascorbic acid were added to the sample mixture. This method allows the analysis of hydrocarbons within 50min, and lipid deterioration can be assessed more sensitively than by the determination of peroxide values. Detection limits of ethane and pentane in oils were 0.1ppm and 0.05ppm, respectively. The major hydrocarbon gas product from soybean oil was ethane or pentane, depending on the contents of linolenic acid and linoleic acid, respectively, in the oil.
When edible oil spiked with chlorophyll a, pheophorbide a or pyropheophorbide a was exposed to light, these pigments accelerated the oxidative deterioration of the oil. There was no significant difference in hydrocarbon formation among these pigments up to 6hr of irradiation, but after 8hr of irradiation, a slightly higher prooxidant effect was observed with pyropheophorbide a (0.1μmol/g) than with the others.View full abstractDownload PDF (648K) -
Studies on Environmental Contaminants in Food. 2Yasuyuki MURAKAMI, Hiroshi MURATA, Hisashi MATSUMOTO, Ryoichi TANAKA, ...1986 Volume 27 Issue 6 Pages 641-648_1
Published: December 05, 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA simultaneous determination of five organochlorine herbicides and two fungicides in blue mussel (Mytilus edulis) by gas chromatography was developed for residue analysis. The average recoveries of the herbicides and the fungicides were in the ranges of 85.0-92.6% and 63.7-74.8%, respectively.
Monitoring of the residual pesticides in blue mussels from the North Harbor of Osaka Bay by the present method was carried out from July 1984 to November 1985. Oxadiazon was found for the first time in these organisms at levels of 0.20-0.35ppm in summer (July and August 1984, and June and July 1985). The presence of oxadiazon, detected by ECD-GC, was confirmed by GC-mass spectrometry. The other pesticides were not detected.View full abstractDownload PDF (864K) -
Migration of Dibutylhydroxytoluene from Plastic Packaging Material into Dried Fishes and ShellfishesSumiko OCHI, Masatoshi YAMAMOTO, Hiroko NARITA, Ikuko KONAGAI, Shuichi ...1986 Volume 27 Issue 6 Pages 649-652_1
Published: December 05, 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDibutylhydroxytoluene (BHT) was detected in dried fishes to which it had not been added as a food additive. In order to examine the migration of BHT from the plastic packaging material to the dried fishes, the relationship between the storage conditions (temperature and duration) and the quantity of migration was investigated. Increased quantity of migration was observed at higher temperatures and longer periods of storage.
A random survey of foods on the market revealed 2.0-3.6mg/kg of BHT in dry foods and 0.15-1.7μg/cm2 in the plastic wrapping material. BHT was detected more frequently in wrapping with lower gas permeability, namely polyvinilidene chloride, than in other wrapping material.View full abstractDownload PDF (388K) -
Toshitsugu TANAKA, Akihiko HASEGAWA, Susumu YAMAMOTO, Yukio MATSUKI, Y ...1986 Volume 27 Issue 6 Pages 653-655_1
Published: December 05, 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSAbout 30% and 60% of nivalenol and deoxynivalenol, respectively, and less than 10% of zearalenone in naturally contaminated wheat remained after the wheat flour milling process. However, their contents in bran were 2.4-3.4 times those of the original wheat. The baking process (170°C for 30min) did not affect the amounts of these toxins in either naturally contaminated flour or spiked flour.View full abstractDownload PDF (389K) -
Tokihiko OGAWA, Reiko FUJII, Kouki TANAKA, Ichirou MORITA, Katsumi ONO ...1986 Volume 27 Issue 6 Pages 656-661_1
Published: December 05, 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe use of diethylene glycol monoethyl ether (DEG-MEE) as a food additive is prohibited in Japan. In 1985, ice cream containing DEG-MEE was sold here, and it gave rise to various investigations. In the determination of DEG-MEE by the GC method which is based upon the temporary method of the Ministry of Health & Welfare of Japan, we found that propylene glycol (PG) interfered with this analytical method (using DEGS+H3PO4 (15%+3%)). We washed the sample with water to remove PG from this analytical system and examined conditions for analysis (25% PEG 20M). As the result, we were able to perform the quantitative analysis of DEG-MEE. However, under the new column conditions, ethyl caprate (=ethyl decanoate, a flavor constituent) interfered with the determination. It could be removed by washing the analytical sample with n-hexane. This new analytical method gave a good recovery of 85.2% from ice cream spiked with DEG-MEE at the level of 1, 000ppm, and good removal of interfering substances. The detection limit was 10ppm.View full abstractDownload PDF (596K) -
Koichiro YOSHIDA, Teturo WATANABE, Yukiko MORISAKA, Kazuo TANIDA, Taka ...1986 Volume 27 Issue 6 Pages 662-667_1
Published: December 05, 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDetermination of arsenic, tin and antimony in food by hydride generation atomic absorption spectrometry was investigated. Food was wet-oxidized with nitric acid and sulfuric acid, and some of the oxidized solution was prereduced by heating with potassium iodide solution. Arsine, stannane and stibine were generated with 3% sodium borohydride, and introduced into a quartz tube cell atomizer heated at 900°C and then arsenic, tin and antimony were determined.
The calibration curves of arsenic, tin and antimony were linear in the range from 10ng to 80ng. The detection limits (S/N=2) were 2ng, 1ng and 2ng for arsenic, tin and antimony, respectively.
This analytical method was used for the determination of arsenic, tin and antimony in foods.View full abstractDownload PDF (604K) -
Kuni KATO, Tadayoshi NAKAOKA, Kazutoshi ITO1986 Volume 27 Issue 6 Pages 668-671_1
Published: December 05, 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSAn analytical method for isopropyl citrates (a mixture of mono-, di- and triisopropyl citrates) in edible oil by gas chromatography (GC) was developed.
Mono- and diisopropyl citrates were extracted with 1N potassium hydroxide solution from a hexane solution of the edible oil, and triisopropyl citric acid was extracted with acetonitrile. The acetonitrile was evaporated off, and potassium hydroxide solution was added. Each potassium hydroxide solution was heated to hydrolyze the extract into isopropyl alcohol and citric acid. Isopropyl alcohol was distilled off and analyzed by GC. The remaining solution was passed through a column packed with ion exchange resin to remove potassium ion, and the eluate was evaporated to dryness. Citric acid was esterified to trimethyl citric acid with boron trifluoride methanol reagent and analyzed by GC.
In this method, isopropyl alcohol can be utilized for qualitative screening for isopropyl citrates, and the quantitative value of citric acid reflects that of isopropyl citrates.
Recoveries of isopropyl citrates added to oil were more than 90% for mono- and diester and about 75% for triester. The detection limits of isopropyl citrates via isopropyl alcohol were 2μg/g of sample.View full abstractDownload PDF (439K) -
1986 Volume 27 Issue 6 Pages 677
Published: 1986
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDownload PDF (36K)
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