Masao Imamura

Comparison of Various Components in Honeys and High-fructose Corn Syrups

Proximate, inorganic and sugar components were analyzed on 25 kinds of honey and 9 kinds of high-fructose corn syrup (HFCS), and following results were obtained.1) Each alue of these components was scattered among honey or among HFCS. The clear difference between honey and the HFCS was recognized in 7 items, including water content, with marked difference especially in acidity, crude proteins, potassium, calcium and magnesium. In sugar components, the clear difference between honey and HFCS was also recognized in components corresponding to fructose and to raffinose.2) A distinct difference between honey and HFCS was observed in many two-component ratios such as Ca/ash, marked by in crude protein/acidity and raffinose/maltose. These values in honey were less scattered.3) A test for discrimination of HFCS was tested with a mixture of honey and HFCS, and it was found that the values of above components and some of the two-component ratios deviated from the values in honey even in 75: 25 mixture of honey and HFCS. By concerted judgement of these values, it seemed possible to detect the presence of HFCS mixed in honey, to a certain extent.

Stability of Shortening for Frying or Spraying

AOM test and oven test (50°C, 10 weeks) were carried out with 29 samples of shortening for frying and spraying, and the correlation between the stability and the composition of shortening was examined.Even though there was hardly recognized any changes in acid value by oven test with all samples tested, but changes of peroxide vatue separated into two groups, the one showed no change and the other changed rapidly. As the results of AOM test, it was found that there were 9 samples which required more than 100hrs. and 6 samples which required less than 50hrs. In general, samples compounded with coconut oil system and those with low degree of unsaturation tended to prolon, g the AOM time.There were correlations between iodine value or content of unsaturated fatty acids and the AOM time or the peroxide value obtained by the oven test for 10 weeks, but the correlation coefficients with the AOM time was higher than those with the peroxide value.

Consideration of the Gas Chromatographic Method for the Determination of Sugars

1) 昇温GLCと恒温GLCの分析精度をS/N比で解析すると昇温GLCは5.2db高く恒温GLCとの間に有意差が認められた。2) 糖水溶液状態でのTMS比条件をS/N比で検討した結果20%水溶液25μlに対してピリジン0.25ml, N-TMSI 1.25ml, TMCS 0.2mlの割合で加えるのが最適であった。3) 本法と従来行なわれているピリジン溶液法とを比較すると定量精度はほぼ同等であった。したがってピリジン溶液法で要求される脱水操作の省略と, ピリジンに対するオリゴ糖の難溶解性にともなう懸念は解決される。さらに添加回収率も真値とよく一致した。4) 蜂蜜および異性化糖に本法を用いて糖組成と濃度を分析しJAS法と比較したところ両方法ともよく一致した。

A Method for Determination of Phthalate Esters in Food by Improved Essential Oil Distillator

Analysis of phthalate esters by a partly modified essential oil distillator was examined, and approximately satisfactory recovery was obtained with water, non-fatty food and fatty food by taking samples containing about 2g of organic substance (protein and carbohydrate). Over 99% of organochlorine pesticides and PCB, which show an interfering peak in the gas chromatogram, were removed by the combination of zinc powder addition, refluxing and Florisil batch method. In the final procedure of this pretreatment, a known quantity of pyrene was added, and since determination was made by the internal standard method, precision of the determination was improved. Further, the number of reagents and apparatus used were so small that the blank values became lower.

Stability of Commercial Household Margarine during Storage

市販家庭用マーガリン13種, バター2種を5℃と20℃に12カ月間保存し, 1カ月ごとに官能検査, A. V. , P. O. V. ビタミンA, βカロチンの測定を行なった。1) 5℃に保存した場合は全期間異臭を発生するものは認められなかったが, 20℃では9～12月ごろより異臭を発生するものがみられた。2) 5℃保存の場合, 3, 6, 12カ月の平均ビタミンA残存率は99.1, 97.5, 91.6%, 20℃では97.0, 93.3, 83.0%であった。3) 5℃保存の3, 6, 12カ月の平均βカロチン残存率は97.0, 93.0, 86.5%, 20℃では92.0, 84.4, 75.4%であった。4) リノール酸, リノレン酸含量の多い試料は, P. O. V. 増加も大きく, ビタミンA, βカロチンの残存率と関連がみられた。5) 家庭用マーガリンの場合, 抗酸化剤, DHA添加の効果はとくにみられず, むしろ冷蔵することが品質保存のために最も効果のあることがわかった。 しかし業務用マーガリンは冷蔵されないのでこれらの添加は必要である。