Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Online ISSN : 1882-1006
Print ISSN : 0015-6426
ISSN-L : 0015-6426
Volume 42, Issue 6
Displaying 1-10 of 10 articles from this issue
Review
Originals
  • Kumi SUZUKI, Hisashi KAMIMURA, Akihiro IBE, Setsuko TABATA, Kazuo YASU ...
    2001 Volume 42 Issue 6 Pages 354-358
    Published: December 25, 2001
    Released on J-STAGE: March 25, 2009
    JOURNAL FREE ACCESS
    Samples of umeshu, a Japanese plum liqueur made from unripe plums, shochu and crystal sugar, were stored under fluorescent light, in the dark and in the refrigerator. The amount of ethyl carbamate formed in umeshu exposed to light or room temperature was larger than that in the dark or at low temperature. The amount of ethyl carbamate formed in umeshu to which cyanide had been added was larger than that in the absence of added cyanide. Thus, the amount of ethyl carbamate formed in the umeshu was increased by not only light and higher temperature, but also cyanide.
    Samples of model alcoholic beverages were stored under various conditions using red, yellow and blue cellophanes. The amount of ethyl carbamate formed in the model alcoholic beverage with blue cellophane was larger than in the cases of red and yellow cellophanes. It was found that the amount of ethyl carbamate formed in the model alcoholic beverage was increased by light in the wavelength range of 375∼475 nm.
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  • Satoru NEMOTO, Mako OMURA, Satoshi TAKATSUKI, Kumiko SASAKI, Masatake ...
    2001 Volume 42 Issue 6 Pages 359-366
    Published: December 25, 2001
    Released on J-STAGE: March 25, 2009
    JOURNAL FREE ACCESS
    An analytical method has been developed for the determination of 2,4,6-tri-tert-butylphenol (TTBP) in foods. TTBP was determined by GC/MS (SIM) after extraction from food samples using a steam distillation technique. The developed method was able to determine simultaneously 2,4-di-tert-butylphenol (2,4-DTBP), 2,6-di-tert-butylphenol (2,6-DTBP), 3,5-di-tert-butylphenol (3,5-DTBP) and 2,4-di-tert-pentylphenol (2,4-DTPP). The method was applied to analyze the residues of the 5 phenolic compounds in 101 food samples purchased from markets. TTBP was found in some samples of meat, liver and fish (muscle) at the levels of trace (tr)∼0.50 ng/g, tr and tr∼1.83 ng/g, respectively. 2,4-DTBP was found in some samples of vegetables, meat, liver, fish (muscle) and fish (viscera) at the levels of 1.4∼10.6 ng/g, 2.7∼26.4 ng/g, tr∼34.2 ng/g, tr∼21.6 ng/g and tr, respectively. 2,6-DTBP was found in some samples of fish (muscle) and fish (viscera) at the levels of tr∼3.9 ng/g and tr, respectively. 3,5-DTBP and 2,4-DTPP were not found in any of the analyzed samples.
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  • Motoh MUTSUGA, Hisae OHTA, Masatake TOYODA, Yukihiro GODA
    2001 Volume 42 Issue 6 Pages 367-373
    Published: December 25, 2001
    Released on J-STAGE: March 25, 2009
    JOURNAL FREE ACCESS
    We compared the carotenoid profile in GM papaya (Sunup) line to that of a non-GM one (Sunset). First, to identify major carotenoids in papaya, large-scale extraction was carried out with methanol. HPLC analyses of the methanol extracts revealed that both papayas mainly contained 5 pigments and no apparent difference was observed in the HPLC profiles. On the basis of LC/MS data and photodiode-array spectra, β-carotene (3), lycopene (2), β-cryptoxanthin (1), and β-cryptoxanthin myristoyl and lauroyl esters (4 and 5) were identified as major carotenoids.
    It is well known that most carotenoids are labile, so a rapid analysis with precautions to avoid decomposition was developed to quantify their contents in the original fruits. Frozen samples of the fruits were sliced and a piece (about 2 g) of fruit was cut out and lyophilized. After extraction of the piece with methanol containing an anti-oxidant, BHT, the extract was further partitioned with hexane and methanol. Finally the contents of the main carotenoids in the hexane fraction were analyzed by HPLC.
    The contents of total carotenoids (sum of 1∼5) and β-cryptoxanthin (1, 4 and 5) in GM papaya fruit were estimated to be 0.764±0.056 and 0.604±0.051 (μmol/g), respectively and those in non-GM fruit were 0.883±0.145 and 0.705±0.098 (μmol/g), respectively. These differences are not statistically significant.
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  • Masakazu HORIE, Terumitsu YOSHIDA, Yoshinori KIKUCHI, Hiroyuki NAKAZAW ...
    2001 Volume 42 Issue 6 Pages 374-378
    Published: December 25, 2001
    Released on J-STAGE: March 25, 2009
    JOURNAL FREE ACCESS
    A sensitive and selective method using liquid chromatography-electrospray mass spectrometry (LC-ESI-MS) for the determination of aminoglycoside antibiotics, streptomycin and dihydrostreptomycin, in meat has been developed. The LC separation was performed on a TSK-gel Super ODS column (10 cm×2 mm i.d.) using 5 mmol/L heptafluoro-n-butyric acid (HFBA)-acetonitrile (88 : 12) as the mobile phase at a flow rate of 0.18 mL/min. The positive ionization produced typical [M+H]+ molecular ions of both drugs (streptomycin m/z 582; dihydrostreptomycin m/z 584). The calibration graphs for streptomycin and dihydrostreptomycin were rectilinear from 0.25 to 25 ng with selected ion monitoring (SIM). The drugs were extracted with 1% metaphosphoric acid, and the extracts were added to 2 mL of 0.1 mol/L heptanesulfonic acid. The solution was cleaned up on a Bond Elut C18 (500 mg) cartridge. The recoveries of streptomycin and dihydrostreptomycin from swine and bovine muscle fortified at 0.2 μg/g were 73.2∼82.6%, and the detection limits were 0.01 μg/g for both drugs.
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Notes
  • Sumiko TSUJI, Yukiko UMINO, Yoshiaki AMAKURA, Yasuhide TONOGAI
    2001 Volume 42 Issue 6 Pages 379-384
    Published: December 25, 2001
    Released on J-STAGE: March 25, 2009
    JOURNAL FREE ACCESS
    The HPLC determination of organic impurities in Food Red No. 40 aluminum lakes (R-40Als) as directed by Japan's Specifications and Standards for Food Additives, 7th Ed. (JSFA-VII), has problems, such as reproducibility and low recovery. ICP analyses suggested that the problem was caused by the aluminum in the test solution. In the improved method for preparation of the test solution, aluminum was precipitated as a hydroxide gel by boiling with 1% aqueous ammonia. After centrifugation, the supernatant was used for the HPLC analysis of the organic impurities in the lakes. Recoveries of organic impurities were more than 85% from R-40Al spiked at the 0.1 and 1.0% levels of R-40. The proposed method was also adapted for Food Yellow No. 5 aluminum lakes.
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  • Eiji UENO, Harumi OSHIMA, Isao SAITO, Hiroshi MATSUMOTO
    2001 Volume 42 Issue 6 Pages 385-393
    Published: December 25, 2001
    Released on J-STAGE: March 25, 2009
    JOURNAL FREE ACCESS
    We investigated simultaneous and consecutive analytical methods for pesticide residues in large numbers of vegetable and fruit samples. Extraction of the sample with acetonitrile was followed by a salting-out step using a graduated cylinder. Co-extractives were removed by gel permeation chromatography (GPC) and the pesticide eluate was separated to 2 fractions. Firstly, the second fraction (85∼125 mL) was passed through a silica-gel mini-column. After putting a Florisil mini-column before the silica-gel mini-column, the first fraction (55∼85 mL) was passed through the tandem mini-columns, which were then eluted with 15 mL of 50% acetone/petroleum ether. The eluate was subjected to dual-column GC with dual FPD (P mode, column Rtx®-OPPesticides) and NPD (column Rtx®-200) detectors.
    Recoveries of 63 organophosphorus pesticides from fortified spinach, tomato, apple and strawberry, ranged from 71 to 126% with RSD values of 1∼18%, except for the RSDs of omethoate, isoxathion, and pyraclofos (20%<). Detection limits of pesticides were 0.5∼2 ng/g.
    Surveillance of pesticides in vegetables and fruits was carried out by using the present method. From 20 out of 30 samples, 15 pesticides (39 in total) were detected. The results indicated that the present method can be applied as an efficient and reliable tool for monitoring organophosphorus pesticide residues in vegetables and fruits.
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  • Tomohiko FUJISAWA, Katsuhiro AIKAWA, Takanori TAKAHASHI, Shiro YAMAI, ...
    2001 Volume 42 Issue 6 Pages 394-397
    Published: December 25, 2001
    Released on J-STAGE: March 25, 2009
    JOURNAL FREE ACCESS
    The occurrence of clostridia was investigated in a total of 60 commercially available curry roux samples. Clostridia were isolated from 37 (62%) samples, and Clostridium perfringens was isolated from 7 (12%) samples. The isolates of C. perfringens did not produce enterotoxin. The frequency of occurrence was higher by the enrichment broth culture detection method than by the agar plate or pouch method. These findings suggest that enrichment broth culture is necessary for the detection of clostridia.
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Reports
  • Yumiko NAKAMURA, Susumu ISHIMITSU, Yukari TSUMURA, Kimihiko YOSHII, Ak ...
    2001 Volume 42 Issue 6 Pages 398-403
    Published: December 25, 2001
    Released on J-STAGE: March 25, 2009
    JOURNAL FREE ACCESS
    A clean-up procedure with an ion-exchange column in the analysis of flusulfamide by HPLC was examined. Pesticide in the sample was extracted with methanol following liquid-liquid partition with ethyl acetate. The ethyl acetate fraction was cleaned up with silica gel column chromatography. The eluate from the silica gel column was further cleaned up with SAX+PSA mini column, then determined by HPLC. Carotenoids and interfering peaks were removed by washing the combined mini columns with 10 mL of 20% acetone-containing n-hexane and 5 mL of acetone, and flusulfamide was eluted with 35 mL of acetone.
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  • Hajimu ISHIWATA, Motohiro NISHIJIMA, Yoshinobu FUKASAWA
    2001 Volume 42 Issue 6 Pages 404-412
    Published: December 25, 2001
    Released on J-STAGE: March 25, 2009
    JOURNAL FREE ACCESS
    The mean concentration and daily intake of five preservatives were estimated based on the results of an analysis of 89,927 samples of food obtained in official inspections by Japanese local governments in fiscal year 1998. The mean concentration of benzoic acid was 9.5% of the allowable limit, and those of dehydroacetic acid, p-hydroxybenzoic acid, propionic acid, and sorbic acid were 1.5%, 5.7%, 1.7%, and 23.9%, respectively. Daily intake levels of these preservatives per person estimated from the concentration and daily consumption of foods were 6.23 mg, 0.0303 mg, 1.02 mg, 8.10 mg, and 25.0 mg, respectively, and assuming a body weight of 50 kg, the amounts of benzoic acid, p-hydroxybenzoic acid, and sorbic acid consumed were 2.5%, 0.2%, and 2.0% of their acceptable daily intakes, respectively. These values were similar to those obtained based on the results of the official inspections in fiscal years 1994 and 1996.
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