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

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Determination of oxytetracycline in meat and fish using metal chelate resin for clean-up. 金属螯合树脂净化法测定肉和鱼中的土霉素。
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2000-01-01 DOI: 10.3358/SHOKUEISHI.41.364
N. Takeda, Hiroki Nishiumi
{"title":"Determination of oxytetracycline in meat and fish using metal chelate resin for clean-up.","authors":"N. Takeda, Hiroki Nishiumi","doi":"10.3358/SHOKUEISHI.41.364","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.364","url":null,"abstract":"畜水産食品中のオキシテトラサイクリン (OTC) をHPLCで分析するために, 0.25%メタリン酸-メタノール-アセトニトリル (6 : 2 : 2) を抽出溶媒とし, 銅イオン負荷金属キレート樹脂を利用した迅速で簡便な前処理法と, 移動相からMg2+を除去してOTCピークの消失を視認できる簡易なオンライン確認法を確立した. 食肉類及び水産食品など9種類の試料を用いた添加回収実験 (0.1及び1μg/g) での平均回収率は80%以上, 定量下限は0.02μg/gであった. 市販畜水産食品40試料を分析し, うなぎ浦焼 (0.04μg/g) とえび (0.39μg/g) からOTCを検出した. 陽性試料は開発したオンライン確認法で確認を行った.","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":"81173128","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
A simplified HPLC procedure for the determination of glyphosate in soybeans employing postcolumn fluorescence labeling. 柱后荧光标记法测定大豆中草甘膦的简化高效液相色谱方法。
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2000-01-01 DOI: 10.3358/SHOKUEISHI.41.242
I. Takano, T. Nagayama, Maki Kobayashi, Masako Ito, Yasuhiro Tamura, Chieko Takada, N. Kimura, K. Kitayama, K. Yasuda
{"title":"A simplified HPLC procedure for the determination of glyphosate in soybeans employing postcolumn fluorescence labeling.","authors":"I. Takano, T. Nagayama, Maki Kobayashi, Masako Ito, Yasuhiro Tamura, Chieko Takada, N. Kimura, K. Kitayama, K. Yasuda","doi":"10.3358/SHOKUEISHI.41.242","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.242","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":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77334455","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: 1
Comparison of shaking extraction and reflux extraction for the determination of PCDDs, PCDFs and coplanar PCBs in vegetables. 振荡萃取法与回流萃取法测定蔬菜中pcdd、pcdf及共面PCBs的比较。
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2000-01-01 DOI: 10.3358/SHOKUEISHI.41.316
M. Toyoda, T. Tsutsumi, T. Yanagi, Yoichi Kono, Hiroyasu Uchibe, T. Hori, T. Iida
{"title":"Comparison of shaking extraction and reflux extraction for the determination of PCDDs, PCDFs and coplanar PCBs in vegetables.","authors":"M. Toyoda, T. Tsutsumi, T. Yanagi, Yoichi Kono, Hiroyasu Uchibe, T. Hori, T. Iida","doi":"10.3358/SHOKUEISHI.41.316","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.316","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":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74771562","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
Effect of Cooking and Other Treatments on Residual Kojic Acid in Shrimps. 蒸煮及其他处理对对虾体内残留曲酸的影响。
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2000-01-01 DOI: 10.3358/SHOKUEISHI.41.122
Kyoko Sato, S. Sakamoto, T. Maitani, Takashi Yamada
{"title":"Effect of Cooking and Other Treatments on Residual Kojic Acid in Shrimps.","authors":"Kyoko Sato, S. Sakamoto, T. Maitani, Takashi Yamada","doi":"10.3358/SHOKUEISHI.41.122","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.122","url":null,"abstract":"既存添加物のコウジ酸が甲状腺腫瘍を引き起こすことが報告されている. そこで, コウジ酸製剤を食品に使用した場合の残存量に寄与すると考えられる種々の要因, 浸漬時間, 洗浄, 保存, 煮沸等の影響について, 殻付きの甘エビを用いて検討した. その結果, 冷凍, 解凍の操作により, 殻及び身中のコウジ酸は減少し解凍時の水分の流出とともに溶出するものと考えられた. また, 殻ごと洗浄した場合は, 身中のコウジ酸含量は洗浄しない場合と変わらず, 洗浄では溶出しないと考えられた. 冷蔵では, 冷凍に比べ, 身中の残存量が多かった. 更に, 煮沸により, 殻及び身中のコウジ酸の8～9割が溶出すると考えられた.","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":"83336832","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: 1
Simultaneous determination of 8 kinds of organic acids in formula feed by capillary electrophoresis 毛细管电泳法同时测定配方饲料中8种有机酸
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2000-01-01 DOI: 10.3358/SHOKUEISHI.41.261
E. Ishikuro, H. Hibino, T. Soga, H. Yanai, H. Sawada
{"title":"Simultaneous determination of 8 kinds of organic acids in formula feed by capillary electrophoresis","authors":"E. Ishikuro, H. Hibino, T. Soga, H. Yanai, H. Sawada","doi":"10.3358/SHOKUEISHI.41.261","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.261","url":null,"abstract":"配合飼料中の8種類の有機酸 (ギ酸, フマル酸, 酒石酸, リンゴ酸, クエン酸, 酢酸, 乳酸及びプロピオン酸) のキャピラリー電気泳動 (CE) による分析法を開発した. 各有機酸は水で同時抽出し, ろ過した後, ろ液を0.02mol/Lの水酸化ナトリウムで希釈し, 限外ろ過フィルターユニット (分画分子量30,000) で除タンパクを行いCEに供した. 3種類の配合飼料に8種類の有機酸を0.05～2.0%の範囲で添加して回収試験を行ったところ, 平均回収率は85.1～107.3%で繰り返し精度 (RSDr) は13.6%以内であった. また, 3試験室において共同試験を行った結果, 平均回収率は87.3～105.0%, 室間再現精度 (RSDR) は16.3%以内であった.","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":"87135501","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: 2
The Combined Action of Glycine and Ethanol on the Cell Membrane of Escherichia coli. 甘氨酸和乙醇对大肠杆菌细胞膜的联合作用。
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2000-01-01 DOI: 10.3358/SHOKUEISHI.41.297
Jianen Hu, Y. Kurusu, Y. Miyaguchi, M. Tsutsumi
{"title":"The Combined Action of Glycine and Ethanol on the Cell Membrane of Escherichia coli.","authors":"Jianen Hu, Y. Kurusu, Y. Miyaguchi, M. Tsutsumi","doi":"10.3358/SHOKUEISHI.41.297","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.297","url":null,"abstract":"大腸菌の菌体膜に対するグリシンとエタノールの併用作用について検討した. 大腸菌はグリシンやエタノール及びこれらの試薬の併用処理によって紫外吸収物質の漏洩が抑えられた. また, 薬剤処理ではナトリウムの漏洩は認められなかったものの, カリウムの漏洩は認められた. 薬剤処理によってタンパク質の漏洩が認められたが, 漏洩したタンパク質は表在性タンパク質であろうと推定した. 更に, 表在性タンパク質が除去された大腸菌の呼吸能回復はクロラムフェニコールによって抑制された. コハク酸脱水素酵素に対する薬剤の影響を測定したところ, 菌体では活性が増大し, 膜画分では阻害された. 以上の結果からの薬剤は主に大腸菌の外膜層に作用し, 膜の透過性の増大や物質の漏洩, 代謝機能など膜の重要な機能を阻害したものと思われる.","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":"86620732","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: 1
Analytical Method of 21 Coal-Tar Dyes in Protein-rich Foods by Solid-phase Extraction and HPLC. 固相萃取-高效液相色谱法分析富含蛋白质食品中21种煤焦油染料。
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2000-01-01 DOI: 10.3358/SHOKUEISHI.41.194
Fusako Ishikawa, S. Shigeoka, Machiko Nagashima, Misako Takahashi, H. Kamimura, Kazuo Onishi, M. Nishijima
{"title":"Analytical Method of 21 Coal-Tar Dyes in Protein-rich Foods by Solid-phase Extraction and HPLC.","authors":"Fusako Ishikawa, S. Shigeoka, Machiko Nagashima, Misako Takahashi, H. Kamimura, Kazuo Onishi, M. Nishijima","doi":"10.3358/SHOKUEISHI.41.194","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.194","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":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73594744","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
Contamination survey of heavy metals and organochlorine compounds in cetacean products purchased in Japan. 在日本购买的鲸类产品中重金属和有机氯化合物的污染调查。
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2000-01-01 DOI: 10.3358/SHOKUEISHI.41.287
K. Haraguchi, T. Endo, M. Sakata, Y. Masuda, M. Simmonds
{"title":"Contamination survey of heavy metals and organochlorine compounds in cetacean products purchased in Japan.","authors":"K. Haraguchi, T. Endo, M. Sakata, Y. Masuda, M. Simmonds","doi":"10.3358/SHOKUEISHI.41.287","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.287","url":null,"abstract":"1999年, 全国6都市で販売されていた鯨肉製品61点について, 重金属 (水銀, カドミウム, 鉛) 及び有機塩素系化合物 (PCBs, DDTs, HCHs, HCB, dieldrin) の汚染実態調査を行った. ハクジラの赤身肉では水銀汚染が, ハクジラ及び北太平洋産ミンククジラの脂身にはPCB及び有機塩素系農薬の汚染が顕著にみられた. 鯨肉の多食によってこれらの汚染物質の摂取許容量を超えることも考えられるので, 食品としての安全性を再検討する必要がある.","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":"74734465","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: 26
Changes of hepatic xenobiotic-metabolizing and antioxidant enzyme systems following endotoxin exposure in mice fed with casein or gluten diet. 饲喂酪蛋白或谷蛋白饮食的小鼠内毒素暴露后肝脏外源性代谢和抗氧化酶系统的变化。
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2000-01-01 DOI: 10.3358/SHOKUEISHI.41.133
H. Masuda, M. Iwama, M. Iwasaki, Y. Kanke, Yukio Usui
{"title":"Changes of hepatic xenobiotic-metabolizing and antioxidant enzyme systems following endotoxin exposure in mice fed with casein or gluten diet.","authors":"H. Masuda, M. Iwama, M. Iwasaki, Y. Kanke, Yukio Usui","doi":"10.3358/SHOKUEISHI.41.133","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.133","url":null,"abstract":"被験動物をカゼイン又はグルテンを20%含む飼料で2週間飼育した後, 大腸菌由来のエンドトキシンであるリポ多糖 (LPS) を投与し, 24時間後に屠殺して肝臓の生体異物代謝酵素 (XME) 系と抗酸化酵素系の変動を調べた. カゼイン食下でのLPS投与は, XME系のP450量の著しい低下とともにグルタチオン-S転移酵素活性とUDP-グルクロン酸転移酵素活性の低下も招いたが, 抗酸化酵素系のグルタチオン還元酵素活性に対しては上昇作用を示した. 一方, グルテン食下でのLPS投与は, P450量にのみ影響を及ぼし, カゼイン食群よりもすでに49%も低値を示したグルテン食群のP450量を更に60%も低下させた. 以上の結果は, タンパク質栄養の劣悪な状態で感染症に罹患した場合には, 生体異物の解毒能の著しい低下など生体機能に甚大な影響きたす恐れのあることを示唆している.","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":"91218402","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
Determination of additives in food contact polypropylene 食品接触聚丙烯中添加剂的测定
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2000-01-01 DOI: 10.3358/SHOKUEISHI.41.154
Y. Kawamura, R. Yonezawa, Tamae Maehara, Takashi Yamada
{"title":"Determination of additives in food contact polypropylene","authors":"Y. Kawamura, R. Yonezawa, Tamae Maehara, Takashi Yamada","doi":"10.3358/SHOKUEISHI.41.154","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.154","url":null,"abstract":"既報のポリエチレン及びポリ塩化ビニル中の添加剤一斉分析法について, ポリプロピレンへの適用を検討した. 84種類の添加剤を分析対象とし, そのうち29種類の添加回収試験を行ったところ, 回収率は63.1～114.1%とほぼ良好であった. 食品用ポリプロピレン製器具・容器包装39検体中の残存添加剤を測定したところ, 酸化防止剤のIrganox 1010が最も高頻度に検出され, 次いでIrgafos 168であった. その他, 酸化防止剤のBHT, 滑剤のオレアミド, ステアミド, エルカミド, ステアリン酸などが検出された. 更に, 界面活性剤のモノパルミチン, モノステアリンや可塑剤のDEHP, BBP, DINP等も検出された. また, 滑剤として添加されたと思われる3種類の脂肪族炭化水素群も見いだされた.","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":"89035176","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
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