Nobumi Aoki

A survey of the natural occurrence of Fusarium mycotoxins, deoxynivalenol, nivalenol and zearalenone, in cereals harvested in the Netherlands.

A survey for the natural occurrence of Fusarium mycotoxins, deoxynivalenol (DON), nivalenol (NIV) and zearalenone (ZEN), in Dutch cereals (totaling 29 samples) harvested in 1984/1985, showed that 90%, 79% and 62% of samples were contaminated with DON, NIV and ZEN, respectively. Average contents (ng/g) in the total of positive samples were 221 (DON), 123 (NIV) and 61 (ZEN). Among the cereals examined, the highest concentrations (ng/g) was 3198 (DON), 1875 (NIV) and 677 (ZEN) in a yellow corn sample for animal feed. The results of this survey show that Dutch cereals were relatively significantly contaminated with Fusarium mycotoxins.

Sensitive spectrophotometric method for the determination of ethylenediaminetetraacetic acid in foods

A sensitive spectrophotometric method for the determination of ethylenediaminetetraacetic acid (EDTA) in foods is described. The method involves the reaction of EDTA with Fe3+ to produce the EDTA-Fe chelate, followed by the removal of excess of Fe3+ by a chelate extraction technique using chloroform and N-benzoyl-N-phenylhydroxylamine and the formation of a chromophore with 4,7-diphenyl-1,10-phenanthroline-disulfonic acid. The calibration graph was linear in the range 0.5-40.0 micrograms cm-3 of EDTA with a slope of 21.1. The relative standard deviation at 10 micrograms cm-3 of EDTA was 1.6% (n = 10). There was no interference from most of the common ingredients of commercial foods. More than 90% of EDTA added at two levels was recovered from real samples. The method was applied to the determination of EDTA in various foods, and the results obtained were compared with those given by high-performance liquid chromatography.

Enzymic method for the spectrophotometric determination of benzoic acid in soy sauce and pickles

A simple spectrophotometric method for the determination of benzoic acid is described. Benzoic acid is measured enzymically through its reaction with benzoate 4-hydroxylase coupled with NADPH and O2. The entire enzymic procedure required 20 min to complete. The method greatly simplifies the procedure for benzoic acid determination and permits the routine inspection of a number of samples with very little laboratory equipment. The method was compared with HPLC and satisfactory agreement was achieved.

Enzymic method for the determination of nitrite in meat and fish products

A simple spectrophotometric method for the determination of nitrite is described. Nitrite is measured enzymically through its reaction with nitrite reductase coupled with NADH. The entire enzymic procedure required 15 min to complete. The calibration curve was linear in the range 0.1-10 micrograms cm-3 nitrite with a slope of 6.25. The relative standard deviation at 5 microgram g-1 was 1.7% (n = 5). The method greatly simplifies the procedure of nitrite determination and enables the routine inspection of a number of samples with very little laboratory equipment. A comparison study showed that the method was superior to the GC method for samples containing large amounts of reducing substances while good agreement was achieved between both methods for other foods.

Enzymic method for the spectrophotometric determination of aspartame in beverages

A sensitive spectrophotometric method for the determination of aspartame in beverages is described. The method involves the enzymic conversion of aspartame into formaldehyde by the alpha-chymotrypsin-alcohol oxidase system, followed by the formation of a chromophore with 4-aminopent-3-en-2-one. The calibration graph was linear in the range 2.0-30.0 micrograms ml-1 of aspartame. Many common ingredients of beverages do not interfere with the proposed method. The method was applied to the determination of the aspartame content of various real samples, and the results obtained were compared with those given by high-performance liquid chromatography.

Determination of glycerol in foods by high-performance liquid chromatography with fluorescence detection

Abstract A high-performance liquid chromatographic method for the determination of glycerol in foods is described. The method involves the conversion of glycerol into formaldehyde by sequential enzymatic reactions (glycerokinase, glycerol-3-phosphate oxidase, catalase), followed by the derivatization of formaldehyde with 4-amino-3-penten-2-one. The calibration graph was linear in the range. 0.1-4.0 μg/ml of glycerol. Many common ingredients of foods did not interfere. More than 90% of glycerol added at three levels was recovered from several foods. The method is simple and accurate. The detection limit was 1.0 μg/g when 5 g of sample were assayed.

Enzymic method for the spectrophotometric determination of choline in liquor

A sensitive spectrophotometric method for the determination of choline in liquor is described. The method involves the conversion of choline into formaldehyde by sequential enzymic reactions (choline oxidase and catalase), followed by the formation of a chromophore with 4-aminopent-3-en-2-one. The calibration graph was linear in the range 0.4-15 micrograms cm-3 of choline. The relative standard deviation at 5 micrograms cm-3 of choline was 1.3%. There was no interference from most of the common ingredients of liquor. More than 95% of choline added at two levels was recovered from real samples. The method is simple, and the detection limit was 2 micrograms g-1 when 5 g of sample were assayed.

Enzymic method for the amperometric determination of nicotinic acid in meat products

An enzymic method for the determination of nicotinic acid is described, based on the indirect electrochemical monitoring of nicotinic acid via its reaction with oxygen in the presence of nicotinic acid hydroxylase. Derivative amperometric signals due to oxygen depletion enable a one-point kinetic analysis to be carried out. Nicotinic acid hydroxylase catalyses the hydroxylation of nicotinic acid to produce 6-hydroxynicotinic acid, which is accompanied by a stoichiometric consumption of oxygen. The method was applied successfully to the analysis of real samples.

Amperometric determination of p-hydroxybenzoic acid esters using an oxygen electrode

An enzyme method for the determination of p-hydroxybenzoic acid esters is described based on the indirect electrochemical monitoring of p-hydroxybenzoic acid via its reaction with oxygen in the presence of p-hydroxybenzoate hydroxylase. Derivative amperometric signals due to oxygen depletion enable a one-point kinetic analysis to be carried out. Esterase hydrolyses p-hydroxybenzoic acid esters to the free acid and p-hydroxybenzoate hydroxylase catalyses the reaction of p-hydroxybenzoic acid with NADPH to produce NADP+, which is accompanied by a stoicheiometric consumption of oxygen. The method has been successfully applied to the analysis of real soft drink samples.