GPC/ICP-AES法による食品中のカラギナン分析方法(第1報)

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Carrageenan is one of a few high-molecular weight substances, which have a lot of sulfur atoms in their molecules. It may be possible to determine the carrageenan contents from the sulfur contents in high-molecular weight substances by using GPC/ICP-AES method. In this paper, we discussed the determination of carrageenan in the commercial dessert jellies by the method. The recovery of kappa-type refined carrageenan from the dessert jelly containing 0.3% of kappa-type refined carrageenan was 103±10% (n=9). The sulfurs came from the high-molecular weight substances were detected in 9 of 12 commercial dessert jellies we tested, and the sulfur contents in these samples were varied from 0.0447 mg/g to 0.125 mg/g measured by GPC/ICP-AES method. The estimations of carregeenan contents in these jellies were performed as the sulfurs of high-molecular weight substances came from carrageenan only. The values of 7.50 and 20.0 were used as the conversion coefficients derived from the value of sulfate (15-40% on the dried basis) of refined carrageenan and processed eucheuma seaweed listed in Japan's Specifications and Standards for Food Additives Seventh Edition. The results of carrageenan contents in these dessert jellies were ranged from 0.034% to 0.25%. There is the difference of 2.7 times in the conversion coefficients, and usually the other high-molecular weight materials, which have sulfur atoms, are included in food applications. Therefore, there are problems to determine carrageeenan in food applications by using only GPC/ICP-AES method. But, the GPC/ICP-AES method would be helpful to control the conditions of production lines and the qualities of food applications containing carrageenan. Because it was possible to determine the sulfur contents came from the high-molecular weight substances and it was easy to know which materials were added in a certain food application on a food production line.
日本食品化学学会の論文
2001-03-31

GPC/ICP-AES法による食品中のカラギナン分析方法(第1報)

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