生鮮野菜等におけるリン酸使用の新判定法とリン酸溶出量に関する2,3の検討  [in Japanese] A New Method for Judging the Use of Phosphate in Fresh Vegetables and Some Investigations on the Amount of Phosphate Eluted Therefrom  [in Japanese]

Search this Article

Author(s)

Abstract

A newly developed slice method is proposed for judging whether or not phosphates are employed in fresh vegetables. This method involves 1) the determination of the concentration distribution of eluted phosphates from the surface to the inside of the sample, 2) the comparison of the outer concentration of phosphates with the inner one to decide whether phosphates were used in the sample. It is characteristic of this method that no consideration is needed for individual difference among the samples. With the samples such as bean sprout and flakes of edible burdock root, to which the slice method could not be applied because of their small volume, it was found that the amounts of naturally occurring phosphates to be eluted from the samples increased with decreasing their freshness. Consequently, with the samples colored slightly brownish or brownish, indicative of the appreciable elapse of time after their preparation, it should be extremely careful to decide whether the samples are treated with phosphates, by comparing the amounts of phosphates eluted with their background values.

Journal

  • Japanese Journal of Toxicology and Environmental Health

    Japanese Journal of Toxicology and Environmental Health 35(3), 206-211, 1989-06-30

    The Pharmaceutical Society of Japan

Codes

  • NII Article ID (NAID)
    110003643571
  • NII NACSIS-CAT ID (NCID)
    AN00021540
  • Text Lang
    JPN
  • ISSN
    0013273X
  • Data Source
    NII-ELS 
Page Top