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Volume 20 (1979)
- Issue 6 Pages 411-
- Issue 5 Pages 291-
- Issue 4 Pages 223-
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- Issue 2 Pages 93-
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Volume 20, Issue 5
Displaying 1-17 of 17 articles from this issue
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Hideo TSUYUKI1979 Volume 20 Issue 5 Pages 291-298
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDownload PDF (1617K) -
Selenium and Mercury in Marine Organisms. IIKazuomi ITANO, Kiyoshi SASAKI, Hachiro AKEHASHI1979 Volume 20 Issue 5 Pages 299-306
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe tissues of skipjack (Katsuwonus pelamis) and red sea bream (Chrysophrys major) were fractionated into four components, extractives (Ex), sarcoplasmic protein (Sp-P), myofibrillar protein (Mf-P) and alkali-insoluble residue (R), to determine the contents of mercury and selenium in these components. The tissues used were the ordinary muscle and liver of both fishes and dark muscle of skipjack.
The total mercury in the ordinary muscle of both fishes was present in the Mf-P and Sp-P fractions, while the selenium was contained in the protein and Ex fractions. About 80% of the selenium in the liver of skipjack was found in Ex.
There was a linear relation between the total mercury content in ordinary muscle and that in Mf-P, and a similar tendency was observed in Sp-P. More mercury was incorporated in Mf-P than in Sp-P.
There was also a linear relation between the selenium content in ordinary muscle and that in the extract with phosphate buffer (Ex plus Sp-P), and a similar tendency was observed in Mf-P. The selenium content in the extract depended strongly on the selenium content in ordinary muscle.
Mercury removal from the ordinary muscle of both fishes by cysteine and cysteamine was also investigated.
Different proportions of the mercury were removed by the two compounds.View full abstractDownload PDF (1167K) -
Kazuie YAMATO, Yoshisuke MOGI, Hiroyuki WATANABE, Ichizo OUCHI, Takato ...1979 Volume 20 Issue 5 Pages 307-316
Published: October 05, 1979
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSA collaborative study was conducted on the polarographic determination of lead in canned vegetable juice. The ash obtained by dry-ashing a sample at 450°C was dissolved in 6N hydrochloric acid and the pH was adjusted to 6.4-6.6 with ammonium citrate buffer solution and ammonia water. This solution was treated on a Dowex A-1 resin column. This procedure completely removed tin, which interfered with lead determination. Lead was eluted from the column with dilute nitric acid, concentrated, and the residue was dissolved in electrolyte for polarography. The interlaboratory coefficients of variation by this method were 8.0 to 10.9%. If the treatment for the removal of tin was omitted, on the other hand, the analytical data showed much greater variation. It thus appears that the removal of tin from test solutions is essential for the reliable determination of lead in canned foods by polarography.View full abstractDownload PDF (1415K) -
Kazuie YAMAMOTO, Yoshisuke MOGI, Hiroyuki WATANABE, Eiji NINOMIYA, Tak ...1979 Volume 20 Issue 5 Pages 317-322
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSA method for the atomic absorption spectrophotometric determination of lead in canned vegetable juice was collaboratively studied in 8 laboratories. The ash obtained by dry-ashing a sample at 450°C was dissolved in 6N hydrochloric acid. After concentration, the residue was dissolved in 1N, hydrochloric acid. Lead was extracted from this solution with potassium iodide-methylisobutylketone (MIBK). This MIBK solution was stable in the absence of water for 3 days. The presence of tin in test solutions did not interfere with lead determination. The average recoveries of 2.5μg and 5.0μg of added lead were 97.0% and 100.6%, respectively. The mean standard deviation for lead determination in the presence of 36ppm and 122ppm of tin were 0.043ppm and 0.049ppm, respectively. The precision and accuracy of this collaborative procedure were deemed acceptable and this method was recommended by the Joint Working Group for the atomic absorption spectrophotometric determination of lead in canned vegetable juice.View full abstractDownload PDF (787K) -
Kazuo SHIOMI, Keiko TANAKA, Hideaki YAMANAKA, Takeaki KIKUCHI1979 Volume 20 Issue 5 Pages 323-327
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe toxic mushroom Naematoloma fasciculare contains several bitter components. The toxicity to mice, which was located in the water-soluble fraction, was estimated to be 2MU/g of the raw sample. On the other hand, the bitter components were detected only in the fat-soluble fraction, indicating that the bitter components are not responsible for the toxicity. Isolation of one of the bitter components was achieved by successive silicic acid column chromatography, Sephadex LH-20 column chromatography, and preparative thin layer chromatography. The isolated component exhibited the following physical properties: mp, 181-183°C; elementary analysis, C 61.93%, H 9.29%, O 28.78%; UVλMeOHmaxnm, 205; IRνKBrmaxcm-1, 3430, 1630; PMRδd5-pyridineMe4Sl, 0.76, 1.15, 1.17, 1.28, 1.41, 1.51, 1.53 (each 3H, s), 3.41 (1H, d), 5.54 (6-7H, br, s); MS m/e, 508. These results suggest that the bitter component might be related to fasciculols, triterpenes or their derivatives, Which have been isolated as plant growth inhibitors from the mushroom.View full abstractDownload PDF (744K) -
Masahiro IWAIDA, Yoshio ITO, Yasuhide TONOGAI, Masatake TOYODA, Takako ...1979 Volume 20 Issue 5 Pages 328-331
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSA gas liquid chromatographic (GLC) method for the determination of methyl butyrate and methyl caproate was developed, and the established method was used to analyze pure milk fat and 18 kinds of fat samples extracted from milk and dairy products, in comparison with the results obtained by the current official methods of Japan. Butyrate and caproate contents in milk fat should be within the range of 2.5-5.0 and 1.7-3.5% as the methyl esters, respectively, and accordingly, the C4/C6 ratio must not exceed 3.0. From the results of GLC of butyrate and caproate, five samples were judged not to be genuine butterfat which were not thus judged by the current official methods of Japan. On the other hand, there were several samples which GLC of butyrate and caproate failed to show as adulterated, but which the classical analytical techniques (GLC of sterols and semimicro butyric acid (SBA) value) did detect. We conclude that all three methods are necessary for the effective discrimination of adulteration of milk fat.View full abstractDownload PDF (647K) -
Hygienic Chemistry of Rubber Articles Used in Contact with Foods. IITsugio BABA, Kazue KUSUMOTO, Yasuhisa MIZUNOYA1979 Volume 20 Issue 5 Pages 332-337
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe acidic substances extracted from silicon rubber articles were investigated by TLC and UV absorption spectrophotometry. 2, 4-Dichlorobenzoic acid (DCBA) and benzoic acid (BA) were detected in the extracts from some silicon rubber nipples and in extracts of packing material for jars, respectively. From the silicon rubber nipples, 7.7-13.6ppm of DCBA was extracted with boiling water in 2 hours and 17.8-24.2ppm was extracted with n-heptane. The packing material for jars yielded 4.0ppm of CBA.
The oral acute toxicity of DCBA to mice was studied, and LD50 values of 830mg/kg for male and 910mg/kg for females were obtained. DCBA in silicon rubber nipples could be largely eliminated by heating at 200°C or boiling with water, and these compounds were not detected in silicon rubber nipples on sale at present.View full abstractDownload PDF (832K) -
Toshio NIIMURA, Atsuyuki SAWADA, Sayumi MOCHIZUKI, Toshie TOKIEDA, Tsu ...1979 Volume 20 Issue 5 Pages 338-344
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe preparation of isolated viable cells from tbe liver, kidneys and heart of rats was attempted, and the oxidation of potassium metabisulfite by viable hepatocytes was investigated.
The collagenase/hyalurenidase digestion method was applicable to the preparation of igolated viable cells from the liver and kidneys, but not from the heart. The addition of 2.5% dialyzed serum albumin to the hepatocyte suspension was effective for the maintenance of cell viability.
During the incubation of hepatocytes at 37°C, the activity of sulfite oxidase was stable for at least 20min in viable cells, but decreased to about 83% in cells broken by freezing and thawing. No decrease in cell viability indnced by metabisulfite was observed at concentrations below 10-3M.
The sulfite oxidizing activity in the cells of the liver was 2.2 times that of kidney cells. There was a positive correlation between the activity of sulfite oxidase per hepatocyte and the body weight (118-335g).View full abstractDownload PDF (3434K) -
Determination of Polycyclic Aromatic Hydrocarbons in Foods. VIIYoshiko SHIRAISHI, Tsuyako SHIROTORI1979 Volume 20 Issue 5 Pages 345-351
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSBenzo (a) pyrene (BaP), a carcinogenic polycyclic hydrocarbon, and benzo (k) fluoranthene (BkF), a non-carcinogenic hydrocarbon, have quite similar fluorescence emission spectra. According to the determination method for BaP in foods previously reported by the author, the two hydrocarbons are usually determined separately.
On some occasions, however, BkF may be included in the BaP fraction in column chromatography, depending on the type of food used as starting material or the water content of the alumina or the solvent used.
It is necessary to ensure that measurement of BaP is not affected by the presence of BkF. Unless the amount of co-existing BkF is separately determined and used to correct the value obtained for BaP, the value obtained may amount to two or more times the actual value.
Three separation techniques, sulfuric acid extraction, selection of excitation wavelength as reported by Dubois, and thin layer chromatography were applid to food samples. The technique of Dubois gave the best result. Extraction with sulfuric acid was not satisfactory with food samples.View full abstractDownload PDF (1025K) -
Studies on Mycotoxins in Foods. XIIHisashi KAMIMURA, Motohiro NISHIJIMA, Kazuo SAITO, Kazuo YASUDA, Akihi ...1979 Volume 20 Issue 5 Pages 352-357
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe decomposition of trichothecene mycotoxins in laboratory prepared foods under various conditions of manufacturing and cooking was investigated.
Each food material was cooked, usually by baking, boiling or frying. Test foods were prepared from flour, Bread Japanese noodles and Chinese noodles, and the effects of heat treatment and food additives on the decomposition of added trichothecene mycotoxins were examined.
The results obtained were as follows:
1) After the manufacturing and cooking processes, ca. 50% of the added trichothecene mycotoxins remained in the test foods.
2) On pyrolysis at 120, 150, 180 and 210°C for 30 minutes, the decomposition of trichothecene mycotoxins increased with increasing temperature and pyrolysis time.
3) Brine which has been used in Chinese noodles as a flavor enhancer in Japan. The effect of brine (alkaline solution) in promoting the decomposition of trichothecene mycotoxins was considerable.View full abstractDownload PDF (878K) -
Studies on Mycotoxins in Foods. XIIIKazuo SAITO, Motohiro NISHIJIMA, Kazuo YASUDA, Hisashi KAMIMURA, Akihi ...1979 Volume 20 Issue 5 Pages 358-362
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe natural occurrence of aflatoxins in beans used for manufacturing “An” was investigated. Aflatoxins were detected in 11 samples (butter beans, saltani-saltapya beans, etc.) in 610 samples; their contents were 1.3-26.9ppb of B1 and 0.4-6.9ppb of B2. We therefore investigated whether aflatoxins remained intact when “An” was prepared from beans naturally contaminated by aflatoxins.
The method of manufacturing “An” was as follows: the beans were boiled for 1.5-2 hours, then the water layer was discarded, removing the lye (twice). The beans were boiled again for 1.5-2 hours and washed with water (3 times), then pressed to remove water.
When “An” was manufactured from beans naturally contaminated by aflatoxins using the above method, 15% of B1 and 13% of B2 compared to the original levels in the beans remained in the “An. ”View full abstractDownload PDF (624K) -
Studies on Nitrite Formation in the Human Oral Cavity (I)Tsuguo SASAKI, Kagenori MATANO1979 Volume 20 Issue 5 Pages 363-369
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSNitrate-reducing activity in the human oral cavity was demonstrated at the dorsum linguae; no nitrite formation was detected at other positions, such as the hard palate, soft palate, lingual abdomen and buccal surface. Furthermore, sufficient nitrite to account for the nitrite present in human saliva was formed very quickly at the dorsum linguae.
Assuming that the activity at the dorsum linguae was due to the action of a tissue enzyme present there, we analyzed this reaction kinetically. The substrate concentration at which maximum velocity was observed was approximately 0.05M and the Michaelis constant, Km, was approximately 0.012M.View full abstractDownload PDF (1053K) -
Nagao HAYASHI, Hidemasa KODAKA, Akio TANIMURA, Hiroshi KURATA1979 Volume 20 Issue 5 Pages 370-377
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSReduction of nitrate to nitrite was investigated in the stomachs of five monkeys which were starved for one day before force-feeding with 20ml/kg of brain-heart infusion broth containing 5, 000ppm of sodium nitrate. The concentration of NO2-, the pH, and the types of microorganisms in the sampled stomach contents were chemically and microbiologically determined at 1, 3, 5, and 7 hours after the administration of sodium nitrate.
The results of the investigations were as follows:
1) A peak of nitrite formation appeared at 5 hours after the administration of sodium nitrate, but very different levels of nitrite were found in the different monkeys: 96.6, 94.1, 69.1, 3.2, and 377.9ppm.
2) Microorganisms similar to those inhabiting the oral cavity of monkeys, as reported by other investigators, were isolated from the stomach contents in this experiment. This suggests that nitrate reduction in the stomach can be attributed to anaerobic nitrate-reducing bacteria passed down from the oral cavity.
3) The pH of the stomach contents ranged from 5.2 to 6.6, which is probably suitable for the reduction of nitrate. There was a significant correlation between the pH level of the stomach contents and the production of nitrite in the stomach.View full abstractDownload PDF (1457K) -
Studies on the Teratogenicity of Food Additives (V)Satoru TANAKA, Kunio KAWASHIMA, Shinsuke NAKAURA, Shigeyuki NAGAO, Yos ...1979 Volume 20 Issue 5 Pages 378-384
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSPropyl gallate (the n-propyl ester of 3, 4, 5-trihydroxybenzoic acid) was given ad libitum to pregnant rats during pregnancy at levels of 0, 0.4, 1 and 2.5% in the diet, and its teratogenic effect and effect on postnatal development were examined.
At the highest dose level of 2.5%, a marked suppression of maternal body weight gain and food consumption, and a slight retardation in fetal development were observed. No evidence of an increase in fetal death or of malformation attributable to the dietary treatment with propyl gallate was observed, though some apparently spontaneous changes were found in a few fetuses. However, all the newborns from 1 dam in the 1% group and from 2 dams in the 2.5% group were cannibalized by their dams within 2 days after birth. The postnatal development of the offspring of other dams of both groups showed no indication of morphological or behavioral changes.View full abstractDownload PDF (1024K) -
Yasushi MATSUURA, Takumi YOSHIZAWA, Nobuichi MOROOKA1979 Volume 20 Issue 5 Pages 385-390
Published: October 05, 1979
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSIn order to elucidate the behavior of fusariatoxins during the storage, processing and cooking of food, the stability of zearalenone in aqueous solution of some food additives was investigated. Zearalenone (100μg) was incubated at various temperatures in 1ml of 0.00024%-0.75% aqueous solutions (pH 5.0) of food additives, including potassium bromate, ammonium persulfate and hydrogen peroxide.
1) Although zearalenone was very stable in neutral or acidic buffer solution, 56% of the mycotoxin was decomposed with in one hour at 100°C in an alkaline buffer solution (pH 12).
2) The half-time of decomposition of zearalenone was about 5min at 80-100°C and about 30min at 60°C in 0.5% ammonium persulfate solution, and about 40min at 80°C in 0.5% hydrogen peroxide solution.
In 0.03% solution of ammonium persulfate and 0.01% solution of hydrogen peroxide solution (these values are defined by the food hygiene laws in Japan) zearalenone was clearly decomposed. Zearalenone was quite stable in the potassium bromate solution.
3) After one day at room temperature, the decomposition levels of zearalenone in 0.5% ammonium persulfate and hydrogen peroxide solution reached 70% and 45%, respectively. Zearalenone was completely decomposed in the aqueous solutions of both additives after seven to ten days at room temperature.
In both 0.03% ammonium persulfate and 0.01% hydrogen peroxide solution, the decomposition of zearalenone reached 55% after nine days at room temperature.View full abstractDownload PDF (940K) -
Hygienic Chemistry of Rubber Articles Used in Contact with Foods. IIIKazue KUSUMOTO, Tsugio BABA, Minoru SAITO, Hachiro AKEHASHI1979 Volume 20 Issue 5 Pages 391-395
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSTwelve black rubber articles used for food manufacture were extracted with n-heptane or water under reflux for five hours.
Phthalic acid esters (PAE) in the rubber extracts were analyzed by TLC, GC and GCMS.
Diethylhexyl phthalate (DEHP) could be detected in the extracts of five samples. The concentrations of DEHP were 700-3700ppm in the n-heptane extracts, corresponding to 14.2-115g per kg of sample, and 0.03-0.2ppm (0.8×10-3-4.7×10-3g per kg of sample) in the water extracts.
The extracts of tested samples contained 353-5500ppm of residues in the case of n-heptane extracts and 13-216ppm in the case of water extracts, after evaporation to dryness, but there appeared to be no correlation between the amounts of these residues and of DEHP.View full abstractDownload PDF (693K) -
Hygienic Chemistry of Rubber Articles Used in Contact with Foods. ITsugio BABA, Kazue KUSUMOTO, Yasuhisa MIZUNOYA1979 Volume 20 Issue 5 Pages 396-401
Published: October 05, 1979
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDownload PDF (929K)
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