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Volume 6 (1965)
- Issue 6 Pages 481-
- Issue 5 Pages 417-
- Issue 4 Pages 331-
- Issue 3 Pages 231-
- Issue 2 Pages 101-
- Issue 1 Pages 1-
Volume 6, Issue 5
Displaying 1-10 of 10 articles from this issue
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Tadahiro NARAHU, Junko HAYAKAWA, Hiroaki TAKAHASHI, Yasuo ISHIDA1965 Volume 6 Issue 5 Pages 417-419
Published: October 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSA method has been developed for the determination of pentachlorophenol (PCP), an agricultural chemical, in soy sauce by gas chromatography. Pentachlorophenol in soy sauce sample is extracted from the soy sauce with ether under acidic conditions. The pentachlorophenol component contained in this extract is quantitatively determined with a thermal conductivity detector. The gas chromatographic conditions are described.View full abstractDownload PDF (487K) -
Tadahiro NARAHU, Junko HAYAKAWA, Hiroaki TAKAHASHI, Yasuo ISHIDA1965 Volume 6 Issue 5 Pages 420-423
Published: October 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSA method has been developed for the determination of sodium lauryl sulphate in soy sauce by gas chromatography. Sodium lauryl (La-OH) sulphate in soy sauce is hydrolyzed to lauryl alcohol with concentrated hydrochloric acid. Lauryl alcohol is extracted from soy sauce with ether and evaporated to dryness. Lauryl alcohol contained in the ethanolic solution of the residue is quantitatively determined with a thermal conductivity detector. The gas chromatographic conditions are described. Sodium lauryl sulphate at a concentration of about 50ppm in soy sauce can be detected.View full abstractDownload PDF (546K) -
Kohei SHIMOKAWA1965 Volume 6 Issue 5 Pages 424-428
Published: October 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSIon exchange resins were applied to the assay under Alkali Salts of Organic Acids in the Japanese Standards of Food Additives (1960).
Salts of water-soluble acids were converted to free acids by strong acid cation-exchange resin (H-type) to be assayed by alkalimetry. Salts of water-insoluble acids liberated NaOH by strong alkaline anion-exchange resin (OH-type), and the NaOH was assayed by acidmetry.
The former method was found to be excellent, becouse the error was smaller (0-+0.2%) and the procedure was simple. But the latter method was found to be worse than the former at several points. In the latter method, the error was larger, break-through capacity was smaller and the conditioning of resin column was more troublesome than that in the former method.
The compounds containing sulfur, e. g. sodium cyclamate or saccharin sodium, were easily assayed by ion exchange resin method.View full abstractDownload PDF (959K) -
Changes in Putrefaction Products of Fish Cake Preparations Preserved in the Refrigerator and at 20°CYoshio SAKABE1965 Volume 6 Issue 5 Pages 429-432
Published: October 05, 1965
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSKamaboko (boiled fish paste) was preserved in the refrigerator and at a constant temperature of 20°C, and the fluctuations in pH, volatile basic nitrogen (VBN), amino nitrogen, volatile reductive substance (VRS), direct reductive substance (DRS), volatile fatty acid (VFA), histidine and histamine were investigated. The results were as follow:
1) With ordinary grade Kamaboko VBN value is a good indicator for determining early putrefaction, but not applicable with better grade prepamations.
2) Fluctuations in pH differed with ordinary and better grade preparations, the change in the former tending to be alkaline and in the latter acidic.
3) Though not so marked as in case of VBN, there was noted increase in amino N and VFA with progress of putrefaction in ordinary grade Kamaboko.
4) VRS decreased in both ordinary and better grade preparations.
5) Fluctuations in content of VBN, amino N and VFA were slight in better grade Kamaboko.
6) Content of Histidine was below 2mg%.
7) Histamine was not demonstrated.View full abstractDownload PDF (580K) -
Color Reaction of Phenols with p-Nitrobenzenediazonium Fluoroborate and Thin-Layer Chromatography of Coloring Matters Formed by the Color ReactionsTatsuo KONDO, Iwao KAWASHIRO1965 Volume 6 Issue 5 Pages 433-436
Published: October 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe color reactions of 75 samples of of phenols with p-nitrobenzenediazonium fluoroborate in alkaline methanolic solution were studied spectrophotometrically (see Table 1, 2, 3 and 4). The wavelengths at maximum absorption were ranged from 445 to 616mμ.
The coloring matters formed by the color reactions between 8 samples of phenols and p-nitrobenzenediazonium fluoroborate were separated on Silica gel plate. The Rf values of the coloring matters were shown in Table 5.View full abstractDownload PDF (470K) -
Kikuo FUJIWARA, Yasuko TSUCHIYA, Terukichi KIKUCHI, Yoshiji MORI1965 Volume 6 Issue 5 Pages 437-439
Published: October 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSIn the present report, a modified tellulite agar medium is described, which has a marked inhibitory effect on growth of many strains of Escherichia, Salmonella, Shigella, Proteus, Pseudomonas, Staphylococcus, and most vibrios. Furthermore, the strains of Vibrio alginolyticus which were classified as Biotype 2 of Vibrio parahaemolyticus formerly can be differentiated by colour change of colonies and medium to yellow after incubation of 24 hours at 37°C and only the strains of Vibrio parahaemolyticus which were classified as Biotype 1 formerly are isolated from the bluish green colonies on this selection medium.
This medium was named BTB-TTGA Agar and consists of: Gelatin 10g/L, NaCl 30g/L, Na-taurocholate 5g/L, Na2CO3 1g/L, Sucrose 10g/L, Bromthymol-blue 0.08g/L, K-tellulite 0.01g/L and Agar 15g/L.View full abstractDownload PDF (504K) -
Tomokichi TSUGO, Masahiro IWAIDA, Tetsuro SASAKI1965 Volume 6 Issue 5 Pages 440-447
Published: October 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSPhytosterol acetate test was applied in the mixtures of butter fat and various edible vegetable oil (or fat), in order to find out the sensitivity of the test.
By use of this test one can detect the presence of more than 2% of corn oil or rice oil, more than 5% of cacao butter, rapeseed oil, sesame oil, cotton seed oil, soybean oil, linseed oil or peanut oil, more than 20% af coconut oil or palm oil and more than 35% of palm kernel oil in mixed butter fat. Phytosterol acetate test was proved to be an excellent method for the detection of adulteration of butter fat by edible vegetable oil or fat. But, as the method is rather troublesome and expensive, it is recommended to couple a simpler method with it as a screening test.View full abstractDownload PDF (3005K) -
Ryoichi HIGUCHI, Masayuki ONO, Zenjiro SAWAYAMA, Yoshio SHIMODA1965 Volume 6 Issue 5 Pages 448-452
Published: October 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe present studies are primarily concerned with the cause of petoleum-like foreign odor accidentally evolved in canned foods which were sweetened with sodium cyclamate as an artificial sweetener. The following results were obtained.
(1) The foreign odor was caused by addition of nitrite ion.
(2) The entity of the odor was gas-chromatographically identified with cyclohexene.
(3) The odor was not evolved in sealed glass ampoules which contained nitrate ion. Whereas, the odor emitted in cans containing nitrate ion, because nitrate ion is reduced to nitrite ion in metal containers.
(4) The experimental results strongly suggested that packers must pay careful attention to the concentration of nitrate ion as well as that of nitrite ion in water to be used.View full abstractDownload PDF (742K) -
Decomposition of Butyl Hydroxyanisole (BHA)Tsutao KURECHI, Yoshifumi OGINO1965 Volume 6 Issue 5 Pages 453-455
Published: October 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSStudies on the decomposition of BHA with daylight ultraviolet rays and heating. Thin-layer chromatography may be used for separation of BHA decomposition products. The results of each conditioning thin-layer chromatogram were shown in Fig. 1-3.View full abstractDownload PDF (465K) -
Ryoichi HIGUCHI, Osamu UEDA1965 Volume 6 Issue 5 Pages 455-460
Published: October 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSFundamental studies of sorbic acid and potassium sorbate were carried out with regard to adding process in the food.
First problem is solubility or solubilizing method of sorbic acid or its salt. It is well known that the addition of equimolar alkali extremely increases the solubility of sorbic acid. Combined use of the solvent such as alcohol or propyleneglycol with sorbic acid or its salt was found to be predominant and availabe method. Sodium benzoate was recognized to be a good solubilizer of sorbic acid. The solubility of sorbic acid was doubly increased in benzoate aqueous solution. Of course, pH of the solution has no influence on the solubility.
Second problem is the evaporating property of sorbic acid. Evaporating rate was increased with low pH and high concentration of salt in the solution. Consequently, adding time of sorbic acid or potassium sorbate must be enough considered concerning loss by evaporation and lack of uniformity occuring from high viscosity of food.View full abstractDownload PDF (857K)
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