豆腐製造過程におけるトリハロメタンの生成

概要

論文の詳細を見る
Trihalomethanes such as chloroform, dichlorobromomethane, dibromochloromethane and bromoform in food, which might be produced by the treatment of foods with sodium hypochlorite, were determined by the distillation method. The distillation method was modified for the extraction of trihalomethanes from foods containing lipids and/or proteins. Trihalomethanes in the commercially available bean-curd were determined in the range of 19.8 to 53.5 ppb, although they were not detected in ice candy and pickles. The amount of chloroform in the bean-curd increased with an increase in concentration of sodium hypochlorite used for treatment and in storage temperature. The amount of chloroform produced in the Kinu bean-curd was greater than that produced in the Momen bean-curd. In the bean-curd treated with hypochlorite a large amount of trihalomethanes was generated. On the other hand, in the bean-curd treated with chlorine dioxide or chlorite trihalomethanes were hardly generated. This fact recommends the use of chlorine dioxide or chlorite instead of sodium hypochlorite for the disinfection of food. The use of hypochlorite should be prohibited, because the hypochlorite treatment caused the generation of trihalomethanes in food.
社団法人日本薬学会の論文
1994-12-31