Pub Date : 2000-02-25DOI: 10.3358/SHOKUEISHI.41.54
T. Akiyama, T. Washino, Takashi Yamada, T. Koda, T. Maitani
Enzymatically modified isoquercitrin and enzymatically modified rutin (extract) were analyzed to determine the structures and contents of their constituents. NMR analysis revealed that the 4-hydroxyl group of glucose was glucosylated in the manufacture of enzymatically modified isoquercitrin. LC/MS analysis established that enzymatically modified isoquercitrin consists of isoquercitrin and its α-glucosylated derivatives with 1-7 additional glucose moieties. Similarly, one sample of enzymatically modified rutin (extract) was shown to consist of rutin and its α-glucosylated derivatives. Rutin derivatives with up to 32 additional glucose moieties were detected. A different sample of enzymatically modified rutin (extract) consisted of rutin, its derivative with one additional glucose and isoquercitrin. It was suggested that two additional enzymes, as well as cyclodextrin glucanotransferase, play roles in the manufacture of this product. HPLC was employed to evaluate the contents of quercetin glycosides, which should determine solubility and antioxidative activity, in the three samples.
{"title":"Constituents of enzymatically modified isoquercitrin and enzymatically modified rutin (extract).","authors":"T. Akiyama, T. Washino, Takashi Yamada, T. Koda, T. Maitani","doi":"10.3358/SHOKUEISHI.41.54","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.54","url":null,"abstract":"Enzymatically modified isoquercitrin and enzymatically modified rutin (extract) were analyzed to determine the structures and contents of their constituents. NMR analysis revealed that the 4-hydroxyl group of glucose was glucosylated in the manufacture of enzymatically modified isoquercitrin. LC/MS analysis established that enzymatically modified isoquercitrin consists of isoquercitrin and its α-glucosylated derivatives with 1-7 additional glucose moieties. Similarly, one sample of enzymatically modified rutin (extract) was shown to consist of rutin and its α-glucosylated derivatives. Rutin derivatives with up to 32 additional glucose moieties were detected. A different sample of enzymatically modified rutin (extract) consisted of rutin, its derivative with one additional glucose and isoquercitrin. It was suggested that two additional enzymes, as well as cyclodextrin glucanotransferase, play roles in the manufacture of this product. HPLC was employed to evaluate the contents of quercetin glycosides, which should determine solubility and antioxidative activity, in the three samples.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80842187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2000-02-25DOI: 10.3358/SHOKUEISHI.41.66
Eiko Amakawa, Tsutomu Ogiwara, N. Ohhashi, K. Kamata, Sukeji Suzuki
An analytical method for cadmium (Cd) in rice by microwave digestion and graphite furnace atomic absorption spectrometry (AAS) was developed. A sample of 0.50g was predigested overnight in 7mL of nitric acid. The mixture was treated with 2mL of hydrogen peroxide solution and immediately exposed to microwave irradiation. The digested solution was evaporated to just before dryness on a hotplate and then made up to 10mL with 0.2% nitric acid. Cd in the sample solution was determined by graphite furnace AAS using a calibration method. 0.5% ammonium dihydrogen phosphate/0.2% nitric acid and 2% ascorbic acid were used as matrix modifiers. Recoveries of Cd added to rice were 97-108%, the CV was 1.6-6.3% and the detection limit was 5ng/g. Cd was detected at 28-96ng/g in polished rice, 18-226ng/g in brown rice and 7-49ng/g in cooked rices.
{"title":"Determination of Cadmium in Rice by Microwave Digestion and Graphite Furnace Atomic Absorption Spectrometry","authors":"Eiko Amakawa, Tsutomu Ogiwara, N. Ohhashi, K. Kamata, Sukeji Suzuki","doi":"10.3358/SHOKUEISHI.41.66","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.66","url":null,"abstract":"An analytical method for cadmium (Cd) in rice by microwave digestion and graphite furnace atomic absorption spectrometry (AAS) was developed. A sample of 0.50g was predigested overnight in 7mL of nitric acid. The mixture was treated with 2mL of hydrogen peroxide solution and immediately exposed to microwave irradiation. The digested solution was evaporated to just before dryness on a hotplate and then made up to 10mL with 0.2% nitric acid. Cd in the sample solution was determined by graphite furnace AAS using a calibration method. 0.5% ammonium dihydrogen phosphate/0.2% nitric acid and 2% ascorbic acid were used as matrix modifiers. Recoveries of Cd added to rice were 97-108%, the CV was 1.6-6.3% and the detection limit was 5ng/g. Cd was detected at 28-96ng/g in polished rice, 18-226ng/g in brown rice and 7-49ng/g in cooked rices.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90587882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2000-02-25DOI: 10.3358/SHOKUEISHI.41.74
Ritsuko Cho
A rapid analytical method was developed for determination of maleic hydrazide in agricultural products by using capillary electrophoresis (CE). A sample was homogenized and extracted with water. The extract was purified with Sep-Pak C18 and evaporated. The residue was dissolved in water and filtered through a 0.20μm membrane filter. The sample solution thus prepared was subjected to CE using 0.02mol/L borate buffer pH 10.0-glycerine (95:5) as the running buffer. Detection was achieved with a UV detector set at 330nm.The recoveries of maleic hydrazide from 8 kinds of vegetables and fruits spiked at the levels of 2ppm and 20ppm were 76.7-104.3% and 92.4-103.2%, respectively. The detection limit of maleic hydrazide was 1ppm. This method was not applicable to citrus fruits except for satsuma mandarins.
{"title":"Rapid Analysis of Maleic Hydrazide in Vegetables and Fruits Using Capillary Electrophoresis","authors":"Ritsuko Cho","doi":"10.3358/SHOKUEISHI.41.74","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.74","url":null,"abstract":"A rapid analytical method was developed for determination of maleic hydrazide in agricultural products by using capillary electrophoresis (CE). A sample was homogenized and extracted with water. The extract was purified with Sep-Pak C18 and evaporated. The residue was dissolved in water and filtered through a 0.20μm membrane filter. The sample solution thus prepared was subjected to CE using 0.02mol/L borate buffer pH 10.0-glycerine (95:5) as the running buffer. Detection was achieved with a UV detector set at 330nm.The recoveries of maleic hydrazide from 8 kinds of vegetables and fruits spiked at the levels of 2ppm and 20ppm were 76.7-104.3% and 92.4-103.2%, respectively. The detection limit of maleic hydrazide was 1ppm. This method was not applicable to citrus fruits except for satsuma mandarins.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77833184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2000-02-25DOI: 10.3358/SHOKUEISHI.41.38
Y. Hamada, Erina Genka, M. Ohira, Y. Nagashima, K. Shiomi
Six kinds of fish meat paste products (kamaboko, tubular kamaboko called chikuwa, boiled kamaboko called hampen, square shaped fried kamaboko called satsuma-age, fish ball called tsumire and fish sausage) and surimi from walleye pollack were evaluated for allergenicity by ELISA using sera from two fish-sensitive patients, patient 1 recognizing parvalbumin as an allergen and patient 2 recognizing a higher-molecular-weight substance (referred to as unidentified allergen). Patient 1 serum was positive only to the extract from fish ball, which contained a large amount of unwashed sardine meat. Furthermore, parvalbumin was detected only in fish ball by both ELISA using a monoclonal antibody against carp parvalbumin and SDS-PAGE. These results suggested that fish meat paste products made of surimi from walleye pollack and/or fully washed fish meat can be served as hypoallergenic foods to fish-sensitive patients recognizing parvalbumin, since parvalbumin in fish meat can be mostly removed by washing. On the other hand, patient 2 serum reacted to all the extracts from fish meat paste products and surimi. When myofibrillar protein and myostromal protein franctions prepared from surimi were subjected to ELISA with patient 2 serum, the unidentified allergen was found in the latter fraction. SDS-PAGE, immuno-blot and amino acid analysis demonstrated that the unidentified allergen in the myostromal protein fraction is collagen.
{"title":"Allergenicity of Fish Meat Paste Products and Surimi from Walleye Pollack","authors":"Y. Hamada, Erina Genka, M. Ohira, Y. Nagashima, K. Shiomi","doi":"10.3358/SHOKUEISHI.41.38","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.38","url":null,"abstract":"Six kinds of fish meat paste products (kamaboko, tubular kamaboko called chikuwa, boiled kamaboko called hampen, square shaped fried kamaboko called satsuma-age, fish ball called tsumire and fish sausage) and surimi from walleye pollack were evaluated for allergenicity by ELISA using sera from two fish-sensitive patients, patient 1 recognizing parvalbumin as an allergen and patient 2 recognizing a higher-molecular-weight substance (referred to as unidentified allergen). Patient 1 serum was positive only to the extract from fish ball, which contained a large amount of unwashed sardine meat. Furthermore, parvalbumin was detected only in fish ball by both ELISA using a monoclonal antibody against carp parvalbumin and SDS-PAGE. These results suggested that fish meat paste products made of surimi from walleye pollack and/or fully washed fish meat can be served as hypoallergenic foods to fish-sensitive patients recognizing parvalbumin, since parvalbumin in fish meat can be mostly removed by washing. On the other hand, patient 2 serum reacted to all the extracts from fish meat paste products and surimi. When myofibrillar protein and myostromal protein franctions prepared from surimi were subjected to ELISA with patient 2 serum, the unidentified allergen was found in the latter fraction. SDS-PAGE, immuno-blot and amino acid analysis demonstrated that the unidentified allergen in the myostromal protein fraction is collagen.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80908326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2000-02-25DOI: 10.3358/SHOKUEISHI.41.70
K. Kimura, M. Hirokado, K. Yasuda, M. Nishijima
A simple method for the determination of kojic acid in various commercial foods by HPLC was developed. The kojic acid was extracted from the various commercial foods with 50% methanol solution. The extract was centrifuged, then the supernatant fluid was filtered through a 0.45 im membrane filter. The HPLC separation was performed on an RP-18 column with 0. 1 mol/L sodium dihydrogenphosphate-methanol (97 : 3) as the mobile phase. The recoveries of kojic acid spiked into foods at the level of 0. 10 g/kg were 7396%, and the detection limit was 0. 005 g/kg. The proposed method was applied to the determination of kojic acid in 92 commercial foods. Kojic acid was detected in 1 sample of crab and 2 samples of beverages at the levels of 0. 03 g/kg, 0. 20 g/kg and 0. 03 g/kg, respectively. The identity of kojic acid in these foods was confirmed using a photodiode-array detector. (Received August 9, 1999)
{"title":"Determination of kojic acid in various commercial foods by HPLC.","authors":"K. Kimura, M. Hirokado, K. Yasuda, M. Nishijima","doi":"10.3358/SHOKUEISHI.41.70","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.70","url":null,"abstract":"A simple method for the determination of kojic acid in various commercial foods by HPLC was developed. The kojic acid was extracted from the various commercial foods with 50% methanol solution. The extract was centrifuged, then the supernatant fluid was filtered through a 0.45 im membrane filter. The HPLC separation was performed on an RP-18 column with 0. 1 mol/L sodium dihydrogenphosphate-methanol (97 : 3) as the mobile phase. The recoveries of kojic acid spiked into foods at the level of 0. 10 g/kg were 7396%, and the detection limit was 0. 005 g/kg. The proposed method was applied to the determination of kojic acid in 92 commercial foods. Kojic acid was detected in 1 sample of crab and 2 samples of beverages at the levels of 0. 03 g/kg, 0. 20 g/kg and 0. 03 g/kg, respectively. The identity of kojic acid in these foods was confirmed using a photodiode-array detector. (Received August 9, 1999)","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88667437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2000-02-25DOI: 10.3358/SHOKUEISHI.41.86
H. Ishiwata, Ayako Fukushima, Yukiko Abe, Takashi Yamada, M. Nishijima, Y. Fukasawa
The mean concentrations and daily intakes of BHA, BHT, propylene glycol, and sodium saccharin were estimated based on an analysis of 28, 428 samples of food (2, 856 samples for BHA, 2, 835 for BHT, 2, 832 for propylene glycol, and 19, 905 for sodium saccharin) obtained in official inspections by Japanese local governments in fiscal year 1996. The mean concentration of BHA was 3.9% of the allowable limit, and those of BHT, propylene glycol, and sodium saccharin were 0.7%, 16.8%, and 5.7%, respectively. Daily intakes of these food additives per person, estimated from the concentrations and daily consumption of the foods, were 0.105, 0.220, 41.4, and 7.64mg, respectively. These amounts of BHA, BHT, propylene glycol, and sodium saccharin were 0.4%, 1.5%, 3.3%, and 3.1% of the acceptable daily intakes (ADIs), respectively, when body weight was taken to be 50kg. These results were similar to those based on the results of the official inspection in fiscal year 1994.
{"title":"Estimation of BHA, BHT, propylene glycol, and sodium saccharin concentrations in foods and their daily intake based on official inspection results in Japan in fiscal year 1996.","authors":"H. Ishiwata, Ayako Fukushima, Yukiko Abe, Takashi Yamada, M. Nishijima, Y. Fukasawa","doi":"10.3358/SHOKUEISHI.41.86","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.86","url":null,"abstract":"The mean concentrations and daily intakes of BHA, BHT, propylene glycol, and sodium saccharin were estimated based on an analysis of 28, 428 samples of food (2, 856 samples for BHA, 2, 835 for BHT, 2, 832 for propylene glycol, and 19, 905 for sodium saccharin) obtained in official inspections by Japanese local governments in fiscal year 1996. The mean concentration of BHA was 3.9% of the allowable limit, and those of BHT, propylene glycol, and sodium saccharin were 0.7%, 16.8%, and 5.7%, respectively. Daily intakes of these food additives per person, estimated from the concentrations and daily consumption of the foods, were 0.105, 0.220, 41.4, and 7.64mg, respectively. These amounts of BHA, BHT, propylene glycol, and sodium saccharin were 0.4%, 1.5%, 3.3%, and 3.1% of the acceptable daily intakes (ADIs), respectively, when body weight was taken to be 50kg. These results were similar to those based on the results of the official inspection in fiscal year 1994.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75988594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2000-02-25DOI: 10.3358/SHOKUEISHI.41.11
T. Shindo, H. Ushiyama, K. Kan, H. Saito, Y. Kuwahara, S. Uehara, K. Yasuda
In order to evaluate poisoning by tetramine by means of analysis of the remaining gastropods in a food-poisoning case, a method for highly sensitive determination of tetramine by ion chromatography (IC) was developed.Tetramine was extracted from gastropods with MeOH, defatted with n-hexane, cleaned up by using an ion pair reagent and a Sep-Pak C18 cartridge, and then subjected to IC. Recoveries of tetramine spiked at 1mg/g in gastropods were more than 90%. The limit of quantitation was 10μg/g. The remaining gastropods (boiled in soy sauce) in this food-poisoning case were Neptunea lamellosa. The contents of tetramine in the gastropods were at the levels of 0.34mg in salivary gland, and 3.1mg in meat. The intake of the patient in this case was supposed to have been about 10mg, which is a sufficient amount to cause tetramine poisoning.The diffusion percentage of tetramine from salivary gland of gastropods (N. polycostata) after boiling (97°C) in water for 10 minutes was 35% to meat, 1% to internal organs and 11% to broth. This result suggested that tetramine poisoning might be suspected on the basis of analysis of broth, etc., if no sample of the salivary gland of remaining gastropods is available.
{"title":"Determination of Tetramine in Gastropods (Mollusca) by Ion Chromatography and the Effect of Cooking","authors":"T. Shindo, H. Ushiyama, K. Kan, H. Saito, Y. Kuwahara, S. Uehara, K. Yasuda","doi":"10.3358/SHOKUEISHI.41.11","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.11","url":null,"abstract":"In order to evaluate poisoning by tetramine by means of analysis of the remaining gastropods in a food-poisoning case, a method for highly sensitive determination of tetramine by ion chromatography (IC) was developed.Tetramine was extracted from gastropods with MeOH, defatted with n-hexane, cleaned up by using an ion pair reagent and a Sep-Pak C18 cartridge, and then subjected to IC. Recoveries of tetramine spiked at 1mg/g in gastropods were more than 90%. The limit of quantitation was 10μg/g. The remaining gastropods (boiled in soy sauce) in this food-poisoning case were Neptunea lamellosa. The contents of tetramine in the gastropods were at the levels of 0.34mg in salivary gland, and 3.1mg in meat. The intake of the patient in this case was supposed to have been about 10mg, which is a sufficient amount to cause tetramine poisoning.The diffusion percentage of tetramine from salivary gland of gastropods (N. polycostata) after boiling (97°C) in water for 10 minutes was 35% to meat, 1% to internal organs and 11% to broth. This result suggested that tetramine poisoning might be suspected on the basis of analysis of broth, etc., if no sample of the salivary gland of remaining gastropods is available.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73446482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2000-02-25DOI: 10.3358/SHOKUEISHI.41.17
T. Shindo, H. Ushiyama, K. Kan, H. Saito, Y. Kuwahara, S. Uehara, K. Yasuda
The present study was carried out to clarify the content of tetramine in various Buccinid gastropods (Mollusca) on the market by ion chromatography.As a result of examination of 28 samples of 5 kinds of gastropods of the genus Neptunea, tetramine was detected in salivary gland of all of them. The highest value of the tetramine content in both N. arthritic and N. intersculpta were 6, 600μg/g. The total amount of tetramine in the shell was the most in large-sized N. constricta, at 37mg. In the case of N. lamellosa and N. intersculpta, tetramine was detected not only in salivary gland, but also in meat and internal organs. In 18 samples of 6 kinds of gastropods of the genus Buccinum, no tetramine was detected.The tetramine detected in the meat was identified by 1H NMR, 13C NMR and ESI mass spectrometry after TLC purification.These results suggest that gastropods containing a large amount of tetramine in the meat might cause poisoning even if the salivary gland was removed.
{"title":"Study on Contents of Tetramine in Salivary Gland, Meat and Internal Organs of Buccinid Gastropods (Mollusca)","authors":"T. Shindo, H. Ushiyama, K. Kan, H. Saito, Y. Kuwahara, S. Uehara, K. Yasuda","doi":"10.3358/SHOKUEISHI.41.17","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.17","url":null,"abstract":"The present study was carried out to clarify the content of tetramine in various Buccinid gastropods (Mollusca) on the market by ion chromatography.As a result of examination of 28 samples of 5 kinds of gastropods of the genus Neptunea, tetramine was detected in salivary gland of all of them. The highest value of the tetramine content in both N. arthritic and N. intersculpta were 6, 600μg/g. The total amount of tetramine in the shell was the most in large-sized N. constricta, at 37mg. In the case of N. lamellosa and N. intersculpta, tetramine was detected not only in salivary gland, but also in meat and internal organs. In 18 samples of 6 kinds of gastropods of the genus Buccinum, no tetramine was detected.The tetramine detected in the meat was identified by 1H NMR, 13C NMR and ESI mass spectrometry after TLC purification.These results suggest that gastropods containing a large amount of tetramine in the meat might cause poisoning even if the salivary gland was removed.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83896869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2000-02-25DOI: 10.3358/SHOKUEISHI.41.23
Y. Uematsu, K. Hirata, K. Iida, Kazuo Saito
{"title":"Bisphenol A diglycidyl ether (BADGE) and related compounds in fish products packed in cans or multilayer laminated film packages from the Japanese market","authors":"Y. Uematsu, K. Hirata, K. Iida, Kazuo Saito","doi":"10.3358/SHOKUEISHI.41.23","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.23","url":null,"abstract":"","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90939343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Concentration of inorganic anions in bottled drinking water.","authors":"J. Suzuki, Y. Katsuki, H. Ogawa, Keiko Suzuki, H. Matsumoto, K. Yasuda","doi":"10.3358/SHOKUEISHI.41.340","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.340","url":null,"abstract":"容器入り飲用水170検体の無機陰イオン (F-, Cl-, Br-, 硝酸性窒素, 亜硝酸性窒素, PO43-及びSO42-) の濃度を測定した. また, 原水の種類や採水地の違いによる陰イオンの濃度分布について解析した. 温泉水使用のものではF-及びSO42-, 海水使用のものではCl-, Br-及びSO42-, 鉱泉水使用のものではSO42-濃度が高い傾向がみられた. また, 鉱水使用のものでは輸入品でF-, Cl-及びBr-濃度が国産品と比較して高い傾向がみられたことから, 使用される原水の種類により陰イオンの濃度分布に大きな差があることが認められた. 清涼飲料水の製造基準の基準値を超えるものは2検体でいずれもF-が2.4～2.5mg/Lと高い値を示した. また水道水水質基準を超えるものが11検体みられた (F-10検体, Cl-1検体).","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85471652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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