LC-MS/MSによる味付け海苔中のチアベンダゾールの分析法の検討  [in Japanese] Study on Analytical Method for Thiabendazole in Toasted and Seasoned Laver by LC-MS/MS  [in Japanese]

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Author(s)

Abstract

苦情検体の味付け海苔からチアベンダゾール(TBZ)が検出された事例を経験した.原因調査の結果,味付け工程で調味液を塗布する機械に使用されるスポンジロールに,抗菌目的で使用されていたTBZが海苔に移行したことが判明した.今回,LC-MS/MSを用いて味付け海苔中のTBZの定量法を検討した.味付け海苔の製造工程でこのスポンジロールが広く普及していたことから,改良した定量方法を用いて同時期と翌年の市販品についてTBZの調査を実施した.苦情事例のあった平成20年3月では6検体中5検体で0.014~1.736 μg/g,翌年の平成21年7月では6検体中1検体で微量のTBZが検出された.以上のことから味付け海苔の製造工程が見直され,現在では改善していると考えられた.

Thiabendazole (TBZ), a pesticide with antifungal activity, was detected in toasted and seasoned laver which had been reported as tasting unpleasant by consumers in March 2008. From a survey of the manufacturing process, it was concluded that the TBZ contamination had originated from a sponge-roller which was used to paste seasoned liquid onto the toasted laver. At that time it was found that TBZ is widely used to prevent fungal contamination of sponge-rollers. For further survey of TBZ contamination in the laver, we developed a more sensitive detection method using LC-MS/MS. With our new method, six commercial products harvested in March 2008 and July 2009, respectively, were tested. Five out of six samples harvested in 2008 were positive for TBZ, with values in the range from 0.014 to 1.736 μg/g. Only one sample harvested in 2009 contained a detectable level of TBZ. The data obtained here contributed to the improvement of the manufacturing process.

Journal

  • Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

    Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 52(2), 117-120, 2011

    Japanese Society for Food Hygiene and Safety

Codes

  • NII Article ID (NAID)
    130000671821
  • NII NACSIS-CAT ID (NCID)
    AN00117741
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    0015-6426
  • NDL Article ID
    11100713
  • NDL Source Classification
    ZS17(科学技術--医学--衛生学・公衆衛生)
  • NDL Call No.
    Z19-364
  • Data Source
    NDL  IR  J-STAGE 
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