日本及び米国の健康食品に配合されたコンドロイチン硫酸の品質評価

• 戸井田 敏彦

  千葉大学大学院薬学研究院

書誌事項

タイトル別名

• Quality evaluation of chondroitin sulfate in health foods in Japanese and US markets
• ニホン オヨビ ベイコク ノ ケンコウ ショクヒン ニ ハイゴウ サレタ コンドロイチン リュウサン ノ ヒンシツ ヒョウカ

抄録

Chondroitin sulfate (CS) is the main constituent of the cartilage and used as a medicine for joint pain. Many kinds of health foods including CS are used for the potential effect of alleviating joint pain. In order to evaluate the quality of CS in Japanese health foods, the origin and content of CS were investigated using health foods of great sales volume in Japanese and US markets by three methods: a) conducting disaccharide compositional analysis after enzymatic depolymerization, b) molecular weight determination using gel permeation chromatography, c) purification of CS in the products by ethanol precipitation and by complex formation with cetylpyridinium chloride. All Japanese health foods indicated usage of the fish origin of CS in labels; however, one of them was estimated usage of the mammal origin of CS obtained by the disaccharide composition and the molecular weight of CS. On the other hand, all US health foods were estimated using only the mammal origin of CS. The CS contents in the Japanese products obtained by the purification method were from 21mg/day to 214mg/day and the US products were from 396mg/day to 475mg/day. Therefore, the CS contents in the Japanese products were revealed to be less than those in the US products. In addition, the percentages of the measured CS content against the labeling CS content were from 53% to 99%. One of the Japanese products contained only 21mg/day of CS, however it indicated "Chondroitin" written in big and flashy letters in the label. The manufacturers, who sell health foods of poor qualities, have to improve quality control system and carry out thorough quality test of raw materials and final products. In order to protect consumers, we think that the mandated Good Manufacturing Practice (GMP) has to be introduced into the health food industry and authority should require all manufactures in the industry to keep GMP.

収録刊行物

• 日本食品化学学会誌

  日本食品化学学会誌 18 (1), 35-42, 2011

  日本食品化学学会

キーワード

• コンドロイチン硫酸
• 健康食品
• 基原
• 含有量
• 不飽和二糖

詳細情報

• CRID: 1390001205196646912
• NII論文ID: 110008661325
• NII書誌ID: AA11666400
• DOI: 10.18891/jjfcs.18.1_35
• ISSN: 21896445
• ISSN: 13412094
• NDL書誌ID: 11145414
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I11145414
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可