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Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)最新文献

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Analysis of β-Carotene and Paprika Color in Foods Using Reversed-phase Thin-layer Chromatography/Scanning Densitometry 反相薄层色谱/扫描密度法分析食品中β-胡萝卜素和红辣椒的颜色
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-10-05 DOI: 10.3358/SHOKUEISHI.40.5_356
Tomoko Hayashi, E. Ueno, Yuko Ito, H. Oka, N. Ozeki, Y. Itakura, S. Yamada, T. Kagami, Atsuo Kajita, J. Fujita, Masao Ono
{"title":"Analysis of β-Carotene and Paprika Color in Foods Using Reversed-phase Thin-layer Chromatography/Scanning Densitometry","authors":"Tomoko Hayashi, E. Ueno, Yuko Ito, H. Oka, N. Ozeki, Y. Itakura, S. Yamada, T. Kagami, Atsuo Kajita, J. Fujita, Masao Ono","doi":"10.3358/SHOKUEISHI.40.5_356","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.5_356","url":null,"abstract":"A technique for the analysis of β-carotene and paprika color in foods using reversed-phase TLC and scanning densitometry was established. Both colors were extracted with ethyl ether from foods. Extract of β-carotene was directly cleaned up with a C18 cartridge and extract of paprika color was cleaned up with a C18 cartridge after saponification with 5% sodium hydroxide in methanol. Separation of both extracts was achieved on the reversed-phase C18 TLC plate using acetonitrile-acetone-n-hexane (11:7:2) as the solvent system. The visible absorption spectra of the extracts were measured using scanning densitometry without isolation of the colors. In order to investigate the capability of the present method, 77 commercial foods were analyzed, and their chromatographic behaviors and spectra were observed. The separation and the spectra obtained were not affected by coexisting substances in the foods and the spots always gave the same Rf values and spectra as the standards, with good reproducibility. The present method is considered to be useful for the rapid analysis of β-carotene and paprika color in foods.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1999-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86224432","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}
引用次数: 6
Simple and Rapid Analysis of Penicillins in Milk by HPLC Using Multidimensional: On-line Clean-up and Post-column Photolysis with UV Detection 多维在线净化-柱后光解-紫外检测高效液相色谱法简单快速分析牛奶中青霉素
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-10-05 DOI: 10.3358/SHOKUEISHI.40.5_375
S. Taguchi, S. Yoshida, Yukio Tanaka, S. Hori
{"title":"Simple and Rapid Analysis of Penicillins in Milk by HPLC Using Multidimensional: On-line Clean-up and Post-column Photolysis with UV Detection","authors":"S. Taguchi, S. Yoshida, Yukio Tanaka, S. Hori","doi":"10.3358/SHOKUEISHI.40.5_375","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.5_375","url":null,"abstract":"The method was established by using C18 solid-phase extraction, on-line clean-up and post-column photochemical derivatization HPLC with UV detection at 310nm. Penicillins, having UV absorption maxima less than 230nm, were converted quantitatively to molecules having 310nm absorption maxima by photochemical degration. Recoveries at a level of 0.004mg/L were in the range from 87 to 110%. The quantitation limit was 0.002 for penicillin G, oxacillin, cloxacillin and dicloxacillin and 0.004mg/L for nafcillin.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1999-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91070714","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}
引用次数: 11
Toxicity and Tetrodotoxin as the Toxic Principle of a Brackish Water Puffer, Tetraodon steindachneri, Collected from Thailand 泰国半咸淡水河豚的毒性和河豚毒素的毒性原理
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-10-05 DOI: 10.3358/SHOKUEISHI.40.5_391
Y. Mahmud, K. Yamamori, T. Noguchi
{"title":"Toxicity and Tetrodotoxin as the Toxic Principle of a Brackish Water Puffer, Tetraodon steindachneri, Collected from Thailand","authors":"Y. Mahmud, K. Yamamori, T. Noguchi","doi":"10.3358/SHOKUEISHI.40.5_391","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.5_391","url":null,"abstract":"A total of 399 specimens of a brackish water puffer, Tetraodon steindachneri, were collected from Thailand during February 1997 to September 1998, and assayed for their toxicity by mouse test. The highest lethal potency was found in skin followed by muscle, intestine and gonad. The puffers which were reared in an aquarium showed lower toxicity than those monitored immediately after collection. The toxin was partially purified by ultrafiltration using a YM-1 membrane and several types of chromatography, activated charcoal, Bio-Gel P-2 and Bio-Rex 70. The toxin was characterized as tetrodotoxin (TTX) on the basis of electrophoresis, HPLC, LC/MS and 1H-NMR analyses.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1999-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87426803","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}
引用次数: 18
Occurrence of TTX in a Brackish Water Puffer “Midorifugu”, Tetraodon nigroviridis, Collected from Thailand 泰国淡淡水河豚“米多里河豚”中TTX的发生
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-10-05 DOI: 10.3358/SHOKUEISHI.40.5_363
Y. Mahmud, K. Yamamori, T. Noguchi
{"title":"Occurrence of TTX in a Brackish Water Puffer “Midorifugu”, Tetraodon nigroviridis, Collected from Thailand","authors":"Y. Mahmud, K. Yamamori, T. Noguchi","doi":"10.3358/SHOKUEISHI.40.5_363","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.5_363","url":null,"abstract":"Screening tests were carried out on the toxicity of a brackish water puffer, Tetraodon nigroviridis, collected from Thailand through November, 1996 to May, 1998. Among the different tissues, the skin showed the highest toxicity scores, ranging from 49.2-286MU/g, followed by muscle (5.4-11MU/g), while liver and intestine mostly gave scores under 5MU/g. The toxin was partially purified by three kinds of column chromatography consisting of activated charcoal, Bio-Gel P-2 and Bio-Rex 70. Analyses by HPLC, TLC, electrophoresis, 1H-NMR and LC/MS identified the purified toxin as tetrodotoxin.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":"98 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1999-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78346251","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}
引用次数: 37
Effect of Methanol Extract from Fruit Body of Mycoleptodonoides aitchisonii on Acute and Chronic Inflammation Models 青衣霉霉子实体甲醇提取物对急慢性炎症模型的影响
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-10-05 DOI: 10.3358/SHOKUEISHI.40.5_368
Y. Kasahara, K. Yasukawa, K. Kumaki
{"title":"Effect of Methanol Extract from Fruit Body of Mycoleptodonoides aitchisonii on Acute and Chronic Inflammation Models","authors":"Y. Kasahara, K. Yasukawa, K. Kumaki","doi":"10.3358/SHOKUEISHI.40.5_368","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.5_368","url":null,"abstract":"We have been investigating biological activities of components of natural foods. In this study, we found an antiinflammatory effect of edible mushroom, Micoleptodonoides aitchisonii (bunaharitake: Japanese name), on oral administration in mouse and rat acute and chronic inflammation models. M. aitchisonii extract significantly suppressed hind-paw edema induced by carrageenin. Furthermore, the extract not only inhibited the hind-paw edema induced by various acute phlogists such as histamine, serotonin, bradikinin, prostaglandin E1, but also suppressed the increase of vascular permeability induced by acetic acid, indicating that it primarily acts at the exudative stage of inflammation.M. aitchisonii extract inhibited both the proliferation of granulation tissue tested by a cotton pellet method and a development of adjuvant arthritis in rats, demonstrating that the extract might be effective against chronic inflammation.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1999-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80259070","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}
引用次数: 0
Study on GC/MS (SIM) for Determination of Carbamate and Organonitrogen Pesticides in Foods with Simple Clean-up by SPE Method 气相色谱/质谱法测定食品中氨基甲酸酯和有机氮农药的研究
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-10-05 DOI: 10.3358/SHOKUEISHI.40.5_382
M. Kawasaki, Tsuyoshi Inoue, K. Fukuhara, S. Uchiyama
{"title":"Study on GC/MS (SIM) for Determination of Carbamate and Organonitrogen Pesticides in Foods with Simple Clean-up by SPE Method","authors":"M. Kawasaki, Tsuyoshi Inoue, K. Fukuhara, S. Uchiyama","doi":"10.3358/SHOKUEISHI.40.5_382","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.5_382","url":null,"abstract":"Studies to develop a GC/MS (SIM) method for the determination of 34 pesticides including carbamates and organonitrogen pesticides in foods with solid-phase extraction (SPE) were conducted.Three kinds of SPE columns, a porous diatomaceous earth cartridge column, a diatomite column with a mini C18 cartridge column and a Florisil cartridge column were used successively to clean-up the extract from foods as an alternative to a separatory funnel for liquid-liquid partition. The handling was simpler than the conventional method and gave high recoveries of the pesticides.In GC/MS (SIM), 2 to 4 different fragment ions were selected for each pesticide so that the GC/MS (SIM) identification could be done more accurately for multi-residue analysis of carbamate and organonitrogen pesticides. This simpler method was applicable for 29 pesticides out of 34 with almost the same recoveries and detection limits as the conventional method.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1999-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89782913","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}
引用次数: 3
Determination of Spiramycin I and Its Primary Metabolite Neospiramycin I in Meat, Milk and Fish by HPLC 高效液相色谱法测定肉、奶、鱼中螺旋霉素及其初级代谢物新螺旋霉素的含量
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-10-05 DOI: 10.3358/SHOKUEISHI.40.5_401
M. Horie, Y. Kido, M. Murayama, M. Toyoda, H. Nakazawa
{"title":"Determination of Spiramycin I and Its Primary Metabolite Neospiramycin I in Meat, Milk and Fish by HPLC","authors":"M. Horie, Y. Kido, M. Murayama, M. Toyoda, H. Nakazawa","doi":"10.3358/SHOKUEISHI.40.5_401","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.5_401","url":null,"abstract":"A simple and rapid method using HPLC for the determination of spiramycin I (major and most important component) and its metabolite, neospiramycin I, in meat, fish and milk has been developed. Neospiramycin I was obtained by acidic treatment of spiramycin I. The drugs were extracted with 1.2% metaphosphoric acid-methanol (5:5), and the extracts were cleaned up on a Bond Elut SCX (500mg) cartridge. The HPLC separation was performed on a Puresil 5C18 column (150×4.6mm i. d.) using 0.05mol/L phosphate buffer (pH 2.5) -acetonitrile (76:24) as the mobile phase at a flow rate of 0.5mL/min. The drugs were detected at 235nm. The calibration graphs were rectilinear from 2 to 50ng for both drugs. The recoveries of the drugs from meat, milk and fish at the level of 0.2μg/g were 80.3-85.3%, and detection limits were 0.05μg/g for both drugs.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1999-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82569959","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}
引用次数: 5
Determination of Erythromycin and Oleandomycin in Meat and Fish by LC/MS 液相色谱/质谱法测定肉类和鱼类中红霉素和夹竹桃霉素的含量
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-08-05 DOI: 10.3358/SHOKUEISHI.40.4_309
M. Horie, R. Ishii, Terumitsu Yoshida, Youji Hoshino, H. Nakazawa
{"title":"Determination of Erythromycin and Oleandomycin in Meat and Fish by LC/MS","authors":"M. Horie, R. Ishii, Terumitsu Yoshida, Youji Hoshino, H. Nakazawa","doi":"10.3358/SHOKUEISHI.40.4_309","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.4_309","url":null,"abstract":"A simple and rapid method using liquid chromatography-electrospray ionization-mass spectrometry (LC/MS-ESI) has been developed for the determination of macrolide antibiotics, erythromycin and oleandomycin, in meat and fish. The LC separation was carried out on a TSK-gel ODS 80-Ts column (150×2mm) by using 0.1% acetic acid-acetonitrile (65:35) as the mobile phase at a flow rate of 0.2mL/min. The positive ionization produced typical (M+H)+ molecular ions of both drugs (erythromycin m/z 734; oleandomycin m/z 688). The calibration graphs for erythromycin and oleandomycin were rectilinear from 0.05 to 10ng with selected ion monitoring (SIM). The drugs were extracted with 0.1% metaphosphoric acid-methanol (5:5), and the extracts were cleaned up on an OASIS HLB cartridge (60mg). The recoveries of the drugs from meat and fish fortified at a level of 0.2μg/g were 79.4-95.4%, with high precision. The limits of quantification of both drugs in meat and fish were 0.01μg/g.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":"44 1","pages":"309-313"},"PeriodicalIF":0.0,"publicationDate":"1999-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87538040","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}
引用次数: 9
Growth and Inhibition by Acids of Five Species of Pathogenic Bacteria Inoculated in Salad Vegetables 五种病原菌在沙拉蔬菜中的生长及酸的抑制作用
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-08-05 DOI: 10.3358/SHOKUEISHI.40.4_297
Makoto Ohsone, K. Kaneko, H. Hayashidani, Toshihiro Takahashi, M. Ogawa
{"title":"Growth and Inhibition by Acids of Five Species of Pathogenic Bacteria Inoculated in Salad Vegetables","authors":"Makoto Ohsone, K. Kaneko, H. Hayashidani, Toshihiro Takahashi, M. Ogawa","doi":"10.3358/SHOKUEISHI.40.4_297","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.4_297","url":null,"abstract":"The growth of Yersinia, Listeria monocytogenes, Escherichia coli O157, and Staphylococcus aureus in salad vegetables stored at 5°C, 10°C, and 25°C, and the initial reduction of the bacterial populations by treatment of the vegetables with organic acids were examined. The multiplication of Yersinia enterocolitica was observed in cabbage and radishes held at 5°C for 4 days, at 10°C for 2 to 3 days, and at 25°C for 1 day. That of Yersinia pseudotuberculosis was observed in radishes at 5°C for 3 days, at 10°C for 3 days and at 25°C for 1 day. That of L. monocytogenes was observed in radishes at 10°C for 3 days, and in cabbage and carrots stored at 25°C for 1 day. That of E. coli O157 was observed in cucumbers held at 10°C for 3 days and in all five kinds of vegetables held at 25°C for 1 day. Reduction of L. monocytogenes, E. coli O157, and S. aureus by log 2 cycles or more was observed within 2 days after treatment with fumaric acid. Following treatment with acetic acid and lactic acid, the reduction of the initial population of these bacteria was about log 1 cycle.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1999-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89518756","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}
引用次数: 9
Additives in Polyvinyl Chloride and Polyvinylidene Chloride Products 聚氯乙烯和聚偏氯乙烯产品中的添加剂
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-08-05 DOI: 10.3358/SHOKUEISHI.40.4_274
Y. Kawamura, Chieko Tagai, Tamae Maehara, Takashi Yamada
{"title":"Additives in Polyvinyl Chloride and Polyvinylidene Chloride Products","authors":"Y. Kawamura, Chieko Tagai, Tamae Maehara, Takashi Yamada","doi":"10.3358/SHOKUEISHI.40.4_274","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.4_274","url":null,"abstract":"The residue of 89 kinds of additives including plasticizers in polyvinyl chloride (PVC) and polyvinylidene chloride (PVDC) products were investigated. PVC wrapping films contained 14-38% of plasticizers, most of which were adipates, especially diisononyl adipate. However, few additives were observed in PVC containers. PVC gloves contained 34-55% of plasticizers, mostly di-2-ethylhexyl phthalate and di-2-ethylhexyl adipate, in all samples. The levels of plasticizers in toys were 8.7-45%, consisting mainly of diisononyl phthalate and di-2-ethylhexyl phthalate. On the other hand, the levels of plasticizers in PVDC wrapping films were only 2.7-7.8% (O-acetyl tributyl citrate and dibutyl sebacate). Nonylphenol was found in some PVC wrapping films, gloves and toys at concentrations of about 530-5, 500μg/g sample.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":"144 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1999-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81501434","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}
引用次数: 40
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