キャピラリー電気泳動の食品分析への応用

概要

論文の詳細を見る
In this thesis, the author reports on newly developed application techniques of capillary dectrophoresis (CE) for food analysis. CE was found to be a useful technique for analyzing natural pigments for food, and simple separation methods have been developed for the simultaneous analysis of individual chemical constituents from three commercial drinks by micellar electrokinetic chromatography (MEKC). Most of these studies are first applications of CE to the analysis of food-color additives and individual constituents in drinks. The author conducted simultaneous measurements of α-amylase and glucoamylase activities in sake rice koji by several CE modes. These methods are new applications of CE for enzyme activity assays, and can be applied to the routine quality control of α-amylase and glucoamylase activities in sake rice koji. The author studied for the analysis of antimutagenic pigment-mediated decomposition of mutagenic Trp-P-2(NHOH) by the in-capillary reaction MEKC. This method, in which the interaction between the Trp-P-2(NHOH) and a pigment, xanthomonasin A, occurs during the electrophoresis and these two compounds are separated and quantitated after the interaction. The in-capillary reaction MEKC method is expected to be widely applicable to the analysis of antimutagenesis. CE will become one of the standard techniques in food analysis in the near future.
1999-09-05