All issues
Volume 38 (1997)
- Issue 6 Pages 391-
- Issue 5 Pages 275-
- Issue 4 Pages 193-
- Issue 3 Pages 117-
- Issue 2 Pages 39-
- Issue 1 Pages 1-
Volume 38, Issue 3
Displaying 1-10 of 10 articles from this issue
- |<
- <
- 1
- >
- >|
-
Kunio AOKI1997 Volume 38 Issue 3 Pages 117-131
Published: June 05, 1997
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDownload PDF (2227K) -
Toxicity of a Puffer, Takifugu vermicularis-1 Toxicity of Alive T. vermicularis from Japan and KoreaTamao NOGUCHI, Hiroshi AKAEDA, Joong-Kyun JEON1997 Volume 38 Issue 3 Pages 132-139_1
Published: June 05, 1997
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSFour poisoning incidents due to ingestion of raw muscle of imported “Nashi-fugu” puffer occured in Japan during 1989-90. We therefore investigated the anatomical and local variations of the toxicity of this puffer, using both alive and frozen specimens from Japanese and Korean seas.
All muscles from alive specimens, 35 from Japanese sources, 30 from Korea and 20 from the Yellow Sea, were non-toxic. Skins were toxic (47±55MU/g in Japan, 73±70MU/g in Korea, and 57±140MU/g in the Yellow Sea). On the other hand, muscles from all frozen specimens were toxic (20±26MU/g in Japan and 20±13MU/g in Korea). The muscles from the frozen specimens might have been contaminated with toxin from the skin, which generally showed high toxicity. The above poisoning incidents were considered likely to have been caused by such contaminated muscle.View full abstractDownload PDF (668K) -
Yoko UEMATSU, Yuki SADAMASU, Keiko HIRATA, Masako HIROKADO, Kazuo YASU ...1997 Volume 38 Issue 3 Pages 140-144_1
Published: June 05, 1997
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA simple GC method was established for the determination of medium-chain triglycerides (MCT) in flavor preparations. GC peaks were confirmed by GC/CI-MS. Pseudo-ion peaks of [M+1]+ were not observed in the mass spectra of GC peaks of MCT, whereas fragment ion peaks of [MH-RCOOH]+ were observed. Out of 5 flavor preparations labelled as containing edible oils or vegetable oils, MCT were found in 4.View full abstractDownload PDF (636K) -
Hajimu ISHIWATA, Motohiro NISHIJIMA, Yoshinobu FUKASAWA, Yoshio ITO, T ...1997 Volume 38 Issue 3 Pages 145-154_1
Published: June 05, 1997
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe concentrations of preservatives (benzoic acid, dehydroacetic acid, p-hydroxybenzoic acid esters, propionic acid and sorbic acid) in foods sold in Japan were estimated using the results of the official inspection in F. Y. 1994 by 96 local governments covering most of Japan. The total number of inspection samples was 72, 609, including 4, 803 imported foods. The detection rates of benzoic acid, dehydroacetic acid, p-hydroxybenzoic acid esters, propionic acid and sorbic acid in foods in which they are permitted to be used were 25.7%, 5.0%, 28.6%, 10.3% and 53.9%, respectively. The average concentrations of preservatives in all samples in which they were permitted were 8.8%, 0.7%, 8.8%, 2.8% and 16.2% of the legal maximum levels of use, respectively. Detection rates and average concentrations in nonpermissible foods were 2.9% and 0.00220g/kg for benzoic acid, 0.021% and 0.0000963g/kg for dehydroacetic acid, 0.24% and 0.0000930g/kg for p-hydroxybenzoic acid esters as p-hydroxybenzoic acid, and 5.2% and 0.0186g/kg for sorbic acid. No propionic acid was detected in nonpermissible foods.
The estimated daily intakes of these preservatives were 11.0, 0.0769, 1.37, 3.88 and 32.9mg/person, respectively, when calculated from the average concentrations in foods obtained in the present study, utilizing the consumption of foods reported by the “Investigation Group of the Daily Intake of Food Additives in Japan in F. Y. 1994”. Foods that contributed most to the daily intake of preservatives were as follows: benzoic acid, 86.8% of the daily intake amount from nonalcoholic beverages; dehydroacetic acid, 55.7% from confectionery; p-hydroxybenzoic acid, 51.8% from soy sauce; propionic acid, 87.0% from bread; sorbic acid, 26.2% from fish paste products. The estimated daily intakes of these preservatives was less than 5% of the acceptable daily intake (ADI).View full abstractDownload PDF (1198K) -
Keiko HIRATA, Masako HIROKADO, Yoko UEMATSU, Yuki SADAMASU, Kazuo YASU ...1997 Volume 38 Issue 3 Pages 155-160_1
Published: June 05, 1997
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSChlorophyll degradation products such as pheophorbides and pyropheophorbide are strong inducers of photosensitivity. Therefore, their contents in commercial chlorophyll color preparations for food processing were determined.
The maximum level of existing pheophorbide in preparations sold in 1988 and 1993 was 370mg%. By subtracting existing pheophorbide from total pheophorbide, the activities of chlorophyllase (related to formation of chlorophyll degradation products) were obtained. The activities were present in the range of ND-620mg% in the color preparations sold in 1988, but were undetectable in the preparations sold in 1993.
When the effect of solvent contained in color preparations on the chlorophyllase activity was investigated, it was found that solvents such as ethanol increased the rate of formation of chlorophyll degradation products.
Pheophorbide a, a′, b, b′ and pyropheophorbide a in commercially available color preparations were determined by HPLC with a photodiode array detector. The total contents of pheophorbide a, a′, b, b′ were in the range of ND-64mg%, and the maximum contents were 41, 4.6, 8.3 and 15mg% respectively. The contents of pyropheophorbide a were in the range of ND-51mg%.View full abstractDownload PDF (750K) -
Masaru KAWASAKI, Katsuharu FUKUHARA, Rieko KATSUMURA, Noriko TAKASAKA, ...1997 Volume 38 Issue 3 Pages 161-169_1
Published: June 05, 1997
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSGC/MS with selected ion monitoring (GC/MS (SIM)) has been developed as a screening method for the determination of 14 pesticides residues including cyhexatin and 2, 4, 5-T in nuts. The pesticides were extracted with acetone from nuts, and then partitioned between n-hexane and acetonitrile. Clean-up was conducted by solid-phase extraction (SPE) with a Bond Elut Florisil column. Most of the pesticides were eluted in a mixture of n-hexane and acetone (17:3) from the column, and the eluate was examined by GC/MS (SIM). Cyhexatin and 2, 4, 5-T were analyzed after derivatization and SPE clean-up. Recoveries of 14 pesticides from 6 kinds of nuts were mostly over 80%. This method is effective for multi-residue analysis of pesticides in nuts.View full abstractDownload PDF (863K) -
Yoko KAWAMURA, Ikuko TSUJI, Takiko SUGITA, Takashi YAMADA1997 Volume 38 Issue 3 Pages 170-177_1
Published: June 05, 1997
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe migration of iron (Fe), chromium (Cr), nickel (Ni), lead (Pb) and cadmium (Cd) from stainless steel kitchenware and tableware was investigated. The migration was affected by conditions such as solvent, temperature, etc. It generally increased in the order water<4% acetic acid<0.5% citric acid, and at room temperature, 24hr<60°C, 30min<95°C, 30min<boiling, 2hr. The migration test of new and used stainless steel utensils (16 and 19 samples, respectively) was carried out with 4% acetic acid for 30min at 60°C when the utensils were usually used at a relatively low temperature, and at 95°C when they were used at about 100°C. Fe migration was found in all new utensils (50-1, 110ppb) and in 5 used ones (90-340ppb), and Cr migration was found in 10 new ones (5-28ppb) and 3 used ones (5-7ppb). Migration might decrease with repeated use. Pb migration was found in one used utensil (25ppb), whereas Ni and Cd migration was not found in any sample. Evaporation residue was less than 11ppm in all samples. As the migration of metals from stainless steel kitchenware and tableware was very small, it poses no problem as regards food sanitation.View full abstractDownload PDF (997K) -
Yumiko NAKAMURA, Yukari TSUMURA, Yasuhide TONOGAI, Tadashi SHIBATA1997 Volume 38 Issue 3 Pages 178-184_1
Published: June 05, 1997
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSContents of gymnemic acids were investigated in 21 kinds of commercial health foods using Gymnema sylvestre leaves or extract. A hot water extract of each sample was acidified and centrifuged. The obtained precipitate was dissolved with ethanol and hydrolyzed with alkali followed by acid to hydrolyze gymnemic acid to gymnemagenin. The hydrolyzate was purified on an ODS cartridge, and gymnemagenin was measured by HPLC. The content of gymnemic acid was calculated as gymnemic acid II. Contents of gymnemic acid were N. D. (less than 10.5μg/g) to 20.5mg/g for 11 kinds of tablets, 8.46mg/g for 1 kind of powdered leaves, 2.12-6.89mg/g for 5 kinds of tea bags of “gymnema tea”, N. D. (less than 0.207μg/mL) to 4.41μg/mL for 2 kinds of soft drinks, and 0.029-0.055mg/g for 2 kinds of chewing gum.View full abstractDownload PDF (694K) -
Youichi ONOUE, Ichiro FURUKAWA, Hiroshi TERANISHI, Yukie HASEGAWA, Min ...1997 Volume 38 Issue 3 Pages 185-189_1
Published: June 05, 1997
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThis study has evaluated enrichment and detection procedures for the isolation and detection of Escherichia coli O157:H7 inoculated into minced beef, i. e., 24hr enrichment in modified EC broth containing novobiocin (mEC+n) followed by plating onto sorbitol IPA bile salt agar (SIB), sorbitol MacConkey agar (SMAC), cefixime-tellurite SMAC (CT-SMAC) and Rainbow O157 agar, or immunomagnetic separation (IMS) followed by plating onto these four kind of media. The recovery of E. coli O157:H7 was greater on CT-SMAC than SMAC, SIB or Rainbow O157 Agar. The protocol using mEC+n incubated at 42°C, followed by IMS and inoculation onto CT-SMAC was the most succesful procedure. However, 24hr enrichment in mEC+n followed by CT-SMAC was almost as effective as the IMS method for the isolation of E. coli O157:H7.View full abstractDownload PDF (544K) -
Hajimu ISHIWATA, Chiaki KATO, Takiko SUGITA, Yoko KAWASAKI, Takashi YA ...1997 Volume 38 Issue 3 Pages 190-192_1
Published: June 05, 1997
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESS
- |<
- <
- 1
- >
- >|