All issues
Volume 36 (1995)
- Issue 6 Pages 699-
- Issue 5 Pages 583-
- Issue 4 Pages 477-
- Issue 3 Pages 329-
- Issue 2 Pages 219-
- Issue 1 Pages 1-
Volume 36, Issue 4
Displaying 1-8 of 8 articles from this issue
- |<
- <
- 1
- >
- >|
-
Sumiko ODANI, Toshiya ABE, Takashi MITSUMA1995 Volume 36 Issue 4 Pages 477-481_1
Published: August 05, 1995
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSBacteria in frozen shrimp (4.1×103/g), refrigerated thick custard (1.2×102/g) and frozen pilaf (1.2×102/g) were killed by microwave irradiation for 40 seconds, 60 seconds and 4 minutes, respectively. The temperatures at the center of the foods at that time were 55°C, 25-30°C and 80°C, respectively. E. coli (4.2×103/ml), S. aureus (7.0×103/ml) and B. cereus (1.6×105/ml) in saline were also killed by microwave irradiation. The pasteurization time for killing of E. coli and S. aureus was about 30 seconds and the temperature at that time was about 50°C. The pasteurization time of B. cereus was 90 seconds and the temperature was 100°C. But spores (2×102/ml) survived when B. cereus in saline was heat-treated at 100°C for 30 minutes. Microwave irradiation was shown to result in the release of proteins from E. coli, as detected by gel electrophoresis of cell-free supernatants using sensitive silver staining. The above results suggest that the mechanisms of killing of bacteria depend not only on temperature, but also on other effects of microwave irradiation.View full abstractDownload PDF (3088K) -
Takahito ICHI, Yutaka HIGASHIMURA, Tsuyoshi KATAYAMA, Takatoshi KODA, ...1995 Volume 36 Issue 4 Pages 482-489_1
Published: August 05, 1995
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA determination method for a food colorant, gardenia yellow pigment, in processed foods using a high performance liquid chromatograph/photodiode-array detector/mass spectrometer (LC-PDA-MS) system was examined. In this method, the total contents and the composition of crocetin derivatives (the seven main components of gardenia yellow pigment) were measured at the same time in unboiled noodles and dairy beverages to which more than 200μg of gardenia yellow pigment as crocetin per 100g of the processed foods had been added. The contents of gardenia yellow pigment in processed foods could be calculated by determining the recovery from model foods
The total contents of gardenia yellow pigment extracted from commercial unboiled noodles and dairy beverages were 3.5μg/g and 2.3μg/g as crocetin. From the recoveries (unboiled noodle: 45%, dairy beverage: 62%) in these experiments, it was calculated that the commercial unboiled noodle and dairy beverage had been prepared with 750μg and 370μg of gardenia yellow pigment as crocetin per 100g of the processed foods, respectively. These values were close to those in the recipe used by the food company. The composition of gardenia yellow pigment from commercial foods was simillar to that of gardenia yellow pigment in the fruit.View full abstractDownload PDF (991K) -
Tsuneo SATO, Michiko MIZOI, Bon KIMURA, Tateo FUJII1995 Volume 36 Issue 4 Pages 490-494_1
Published: August 05, 1995
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe numbers of both histamine-decomposing and histamine-producing bacteria and the histamine contents of Kusaya gravy were studied in 5 samples obtained from manufacturers in Niijima, Oshima and Chichijima Islands. The histamine-metabolic bacteria were classified at the genus level in all samples. Kusaya gravy had only few histamine-producing bacteria and 104-106 cells/ml of histamine-decomposing bacteria. The pH values of Kusaya gravy were in the optimal range for bacterial histamine decomposition. From these results, it is assumed that histamine hardly accumulates in Kusaya gravy. Large numbers of bacteria of genus Alcaligenes were detected as histamine-decomposing bacteria in all samples. However, most of the histamine-decomposing activity was found in the minority flora of Kusaya gravy.View full abstractDownload PDF (530K) -
Osamu NISHIYAMA, Reiko KURITA, Mikiko KUROZUKA, Masuyo MATSUMURA, Nobu ...1995 Volume 36 Issue 4 Pages 495-500_1
Published: August 05, 1995
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA method for the analysis of preservatives in foods by using steam distillation with saturated ammonium sulfate was developed.
As the ammonium sulfate saturated solution was brought to pH 2 with phosphoric acid, so simultaneous distillation of benzoic acid (BA), sorbic acid (SoA), dehydroacetic acid (DHA), p-hydroxybenzoic acid esters (PHBA-Es) and propionic acid (PA) was possible.
Recoveries of BA ranged from 89.3 to 101.4%, SoA from, 96.3 to 100.8%, DHA from 82.3 to 95.4%, PHBA-Es from 84.7 to 103.5%, and PA from 96.7 to 100.8%.View full abstractDownload PDF (742K) -
Takiko SUGITA, Yoko KAWAMURA, Takashi YAMADA1995 Volume 36 Issue 4 Pages 501-505_1
Published: August 05, 1995
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA method was developed for the quantitative determination of residual triethylamine (TEA) and trieutylamine (TBA) in polycarbonate (PC) by gas chromatography. PC (1.0g) was dissolved in dichloromethane (CH2Cl2) and polymers were precipitated with acetone. The clear upper layer was taken and concentrated, and CH2Cl2 was added to make 2ml. This solution was injected into a gas chromatograph equipped with a capillary column coated with DB-1 (0.32mm×30m, 5μm film) and a nitrogen-phosphorus detector.
The recoveries of TEA and TBA from a PC resin dissolved in CH2Cl2 were 78±13% and 88±6%, respectively. The detection limits were 0.2ppm for TEA and 0.1ppm for TBA. The method was applied to determine TEA and TBA in 10 kinds of PC resins or products. TEA was detected in polymer pellet A and a feeding bottle at levels of 0.5ppm and 0.3ppm, and 0.2ppm TBA was detected only in polymer pellet A.View full abstractDownload PDF (527K) -
Yasuhide TONOGAI, Yumiko NAKAMURA, Yukari TSUMURA, Tadashi SHIBATA, Mi ...1995 Volume 36 Issue 4 Pages 506-515_1
Published: August 05, 1995
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA separative determination method of benfuracarb, carbosulfan, carbofuran and 3-hydroxycarbofuran in agricultural products by GC and HPLC was developed. When benfuracarb and carbosulfan in raw extract or slightly cleaned-up extracts of foods were measured by GC, almost all of them was not recovered, though a corresponding amount of carbofuran was detected. On the other hand, when the same GC test solutions were measured by HPLC, benfuracarb and carbosulfan were quantitatively recovered regardless of the degree of cleanup (with or without Sep-pak Silica or Florisil) of the test solution.
Accordingly, benfuracarb and carbosulfan in test solution coexisting with food components were decomposed to carbofuran during GC analysis, and the degree of the decomposition depended on the kind of foods. In order to prevent the decomposition, it was necessary to clean-up the test solutions for benfuracarb and carbosulfan sufficiently.View full abstractDownload PDF (959K) -
Tomoko ITOYAMA, Yukihiro SEKIGUCHI, Satoshi KOIGUCHI, Yoshichika HIRAH ...1995 Volume 36 Issue 4 Pages 516-524_1
Published: August 05, 1995
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA simple and rapid systematic gas chromatographic determination of 43 organophosphorus, 24 organonitrogen, 14 organochlorine, and 11 pyrethroid pesticides in brown rice was developed. The pesticides were extracted from samples with acetonitrile, and this extract was evaporated to dryness. The residue was dissolved in acetone, and organophoshorus pesticides were directly determined by FPD-GC. Another part of the solvent was applied to a Sep-pak Florisil cartridge, and organonitrogen pesticides were eluted with 50% ethyl acetate in n-hexane and determined by NPD-GC. On the other hand, organochlorine and pyrethroid pesticides were eluted with 5% ethyl acetate in n-hexane and determined by ECD-GC. This simple method affords a high recovery of hydrophilic pesticides, allows rapid analysis, and is cheap to perform. Residual pesticides in brown rice (246 samples) imported from the U. S. A., China and Australia were investigated by the proposed method, and 0.01-0.1ppm of malathion was found in 3 samples from the U. S. A., and 6 samples from China. The detection limit of the proposed method was 0.001ppm for organophosphorus and organochlorine pesticides and 0.01ppm for organonitrogen and pyrethroid pesticides.View full abstractDownload PDF (1019K) -
Sensitivity of Microbiological Simplified Method to Residual Antibiotics in Meat and Marine ProductsKatsuhiko JINBO, Jun KATAOKA, Yataro KOKUBO, Hirotaka KONUMA, Fusao KO ...1995 Volume 36 Issue 4 Pages 525-531_1
Published: August 05, 1995
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESS
- |<
- <
- 1
- >
- >|