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Volume 21 (1980)
- Issue 6 Pages 425-
- Issue 5 Pages 327-
- Issue 4 Pages 243-
- Issue 3 Pages 165-
- Issue 2 Pages 113-
- Issue 1 Pages 1-
Volume 21, Issue 5
Displaying 1-15 of 15 articles from this issue
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Particularly on the Regulation of Food Additives before 1947Shun-ichi YAMAMOTO1980 Volume 21 Issue 5 Pages 327-334
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
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Kikuo FUJIWARA1980 Volume 21 Issue 5 Pages 335-338
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
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Yoshio UENO1980 Volume 21 Issue 5 Pages 339-343
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
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Mitsuru UCHIYAMA1980 Volume 21 Issue 5 Pages 344-348
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
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Masami FUJII1980 Volume 21 Issue 5 Pages 349-353
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
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Yoshimi KITADA, Kikuo TAMASE, Michiko SASAKI, Yoshitaka NISHIKAWA1980 Volume 21 Issue 5 Pages 354-359_1
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA high speed liquid chromatographic method was established for the quantitative determination of glycyrrhizin in food. Glycyrrhizin was separated in approximately 9min by using a 25cm reverse phase “PC8” column with 19.5% acetonitrile in 0.05M phosphate buffer (pH 7.2) as the eluant. The ultraviolet adsorption detector was set at 258nm. β-Phenethyl alcohol was added as an internal standard. Extraction from “miso” was carried out by dialysis against 3% NH4OH solution. Samples were cleaned up by polyamide column chromatography.
Recoveries of glycyrrhizin from soy sauce and “miso” were 98.6-99.5% and 83.3-87.6%.View full abstractDownload PDF (575K) -
Shusaku TSUMURA, Kenji ISSHIKI, Tadao WATANABE1980 Volume 21 Issue 5 Pages 360-365_1
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSBy means of phosphorus analysis, the mean of total phosphorus contents of processed cheeses in Japan was found to be nearly twice as high as that of imported natural cheeses. Calcium contents in these cheeses were also determined. The ratios of phosphorus to calcium (P/Ca ratios) of processed cheeses varied and were generally higher than 0.90, although the P/Ca ratios of natural cheeses appeared to be relatively constant, ranging from 0.62 to 0.86. Some kinds of condensed phosphates such as pyrophosphate were identified in most of the processed cheeses by thin layer chromatography. The high phosphorus content of the domestic processed cheeses may be attributed to food phosphates which are added in large quantities.View full abstractDownload PDF (688K) -
Studies on the Fate of Heavy Metals in Animals. IYukio TANAKA, Ryoichi TANAKA, Takashi KASHIMOTO1980 Volume 21 Issue 5 Pages 366-372_1
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe distribution of cadmium in the liver and kidneys of rats was studied after simultaneous oral administration of cadmium and amino acid, or cadmium and organic acid.
When L-cysteine was given simultaneously with cadmium, the intake of cadmium increased 5 times in the liver and 15 times in the kidneys compared with administration of cadmium alone (3.4mg/rat).
In a study of the behavior of absorbed cadmium and its distribution in the liver and kidneys, it was found that the synthetic process of metallothionein in the liver and kidneys differed depending on the route of administration (oral or intravenous injection) and the coexistence of cysteine.
Furthermore, the synthesis of metallothionein in the liver and kidneys was examined in terms of the incorporation of [14C] cysteine into metallothionein. Incorporation was observed 1 hour after simultaneous oral administration of cadmium and [14C] cysteine and was very high in the liver after 6 hours.View full abstractDownload PDF (805K) -
Sadawo KUSUWI, Marehiko SHIMIZU, Sunao NISHIMURA, Akira MURAKOSHI, Mas ...1980 Volume 21 Issue 5 Pages 373-380_1
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA high-performance liquid-chromatographic method was developed for the determination of 5′-ribonucleotides (5′-RNT) in a wide variety of foods.
5′-RNTs such as 5′-AMP, 5′-CMP, 5′-GMP, 5′-IMP, and 5′-UMP were extracted with perchloric acid, and cleaned up by passage through an activated charcoal column. 5′-RNT in this extract was then effectively separated, identified, and determined by high-performance liquid chromatography on a macroreticular anion-exchange resin (Diaion CDR-10), utilizing the 5′-nucleotidase peak-shift reaction. 5′-RNT was completely resolved on Diaion CDR-10 with 1.5M acetic acid-ammonium acetate buffer (pH 3.4) at 60°C. The enzyme added to the extract specifically converted 5′-RNTs to the corresponding nucleosides. After the enzymic reaction, 5′-RNT peaks on the chromatogram disappeared quantitatively, and the unresolved nucleoside peaks appeared around the void volume. 5′-RNT was determined on the basis of the difference in peak height or area, including overlapped or unresolved peaks, before and after the enzymic reaction.
The average recoveries of 1.0 and 1.5mg of 5′-RNT added to 5 kinds of food (10 to 25g) were 98.9 and 99.7%, respectively. The present method was applied successfully to the determination of 5′-RNTs in many kinds of food, such as seasoning, soup, mushrooms, vegetables, fruit, fish, meat, milk, etc.View full abstractDownload PDF (789K) -
Sadawo KUSUWI, Akira MURAKOSHI, Marehiko SHIMIZU1980 Volume 21 Issue 5 Pages 381-385_1
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA simplified colorimetry procedure was developed for the determination of sodium 5′-inosinate (5′-IMP) in sodium 5′-ribonucleotide (5′-Rb) and in flavor-enhancing preparations consisting of monosodium L-glutamate (92-98.5%) and 5′-Rb (8-1.5%).
In the present method, 5′-IMP was decomposed to diazotizable amine (DA) by treatment with zinc powder in dilute hydrochloric acid. The DA formed a reddish-purple-colored derivative with the Bratton-Marshall reagent, with an absorption maximum at 540nm. A linear relationship was observed between absorbance at 540nm and concentration of 5′-IMP in the range of 5-50μg/ml.
Interfering substances in the present method were similar to those in the official method for the determination of 5′-IMP in 5′-Rb or in flavor-enhancing preparations.
The time required for assay by the present method was reduced to about one-third of that required by the official method.View full abstractDownload PDF (576K) -
Masakiyo UNO, Yoshiki ONJI, Tsukuru OKADA, Toshitaka OHMAE, Yoshitaka ...1980 Volume 21 Issue 5 Pages 386-389_1
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSAn improved method was developed for the determination of ethylenethiourea in agricultural products by gas-liquid chromatography with a flame photometric detector.
The analytical method consists of five procedures; extraction with ethanol, conversion to the S-(m-trifluoromethylbenzyl) derivative, clean-up by washing with ethylether, N-methane-sulfonylation under basic conditions, and quantitative measurement by GLC.
The resulting derivative [2-(m-trifluoromethyl) benzyl thio-1-methanesulfonyl 2-imidazoline] was stable for a month at room temperature and was detectable at a level of 0.01ppm in agricultural products.
By this method, recoveries of ethylenethiourea from fifteen agricultural products fortified at a level of 0.2ppm averaged 89.0%.
For the confirmation of ethylenethiourea, the use of the N-ethanesulfonylated S-(m-trifluoromethylbenzyl) derivative was preferable.View full abstractDownload PDF (386K) -
Norihiko MATSUDA, Masaru KOMAKI1980 Volume 21 Issue 5 Pages 390-391_1
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe survival curves of spores of Clostridium botulinum 62A (ATCC 7948) subjected to isothermal heat treatment were obtained by means of the anaerobic pour plate and the anaerobic pouch methods. No significant difference was found between the survival curves obtained by the two methods.View full abstractDownload PDF (203K) -
Masakiyo UNO, Yutaka NAOI, Tsukuru OKADA, Yoshiki ONJI, Toshitaka OHMA ...1980 Volume 21 Issue 5 Pages 392-397
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
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Norihiko MATSUDA, Masaru KOMAKI, Keiko MATSUNAWA1980 Volume 21 Issue 5 Pages 398-404
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
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Osame TABETA, Hiroshi KUMAGAI1980 Volume 21 Issue 5 Pages 405-407
Published: October 05, 1980
Released on J-STAGE: December 11, 2009
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