しょうがのつけものに添加されたスルファミン酸の検出について

概要

論文の詳細を見る
A comparative study was carried out on the accuracy and reproducibility of the analytical methods, such as paper electrophoresis and paper or thin layer chromatography, which is applicable as routine detection techniques, for the identification of sulfamic acid added intentionally in foods, since there is no official detection procedure for sulfamic acid, although it has been strictly prohibited to use for foods in Japan.<BR>As the developing agents, both 3% <I>p</I>-dimethylaminobenzaldehyde solution and 1% sodium rhodizonate solution were used. However, when the concentration of sodium chloride in the samples was over 5 %, three methods above-mentioned had been often obstructed. Therefore, in that case, the ion-exchange resin (Dowex 50 W-X 2 H form) column chromatography technique was adopted, prior to the preparation of specimens, for removal of sodium chloride.<BR>As the results of the survey by the use of above-mentioned procedures sulfamic acid was detected in the samples.
公益社団法人日本食品衛生学会の論文