Publications (3)0 Total impact
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Article: [Estimated production by the official inspection of tar colors (including aluminum lakes) in fiscal year 2001].
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ABSTRACT: There were 162 official inspections of tar colors and their lakes in fiscal year 2001, and 162 samples were qualified. Total production amount of tar colors that passed inspection in Japan in fiscal year 2001 reached 134.8 tons. Tar color production amounts were described by month and by manufacturer. The food tar color produced in the largest amount was Food Yellow No. 4, accounting for 43.9% during this period. Their yearly total productions were decreased from 238.7 to 134.8 tons during 12 years.Kokuritsu Iyakuhin Shokuhin Eisei Kenkyūjo hōkoku = Bulletin of National Institute of Health Sciences 02/2002; -
Article: [Determination and survey of hexachlorobenzene in food red nos. 104 (phloxine) and 105 (rose bengale) by GC/MS].
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ABSTRACT: The contents of hexachlorobenzene (HCB) in Food Red Nos. 104 and 105 samples certified in fiscal years 1998-2001 were determined by GC/MS. All 32 samples contained HCB ranging from 0.2 to 32.9 mg/kg. The daily intakes of HCB based on the production of food colors was estimated to be from 0.018 to 1.456 ng, and their average (0.441 ng) corresponded to 0.0052% of the ratio for the Tolerable Daily Intake (8.5 micrograms for 50 kg body weight) of HCB developed by the IPCS.Kokuritsu Iyakuhin Shokuhin Eisei Kenkyūjo hōkoku = Bulletin of National Institute of Health Sciences 02/2002; -
Article: Constituents and their antioxidative effects in eucalyptus leaf extract used as a natural food additive
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ABSTRACT: The components of a natural food additive, “eucalyptus leaf extract”, were isolated and identified in order to determine their structures and contents. The structures of eight major compounds, namely gallic and ellagic acids, eucalyptone and macrocarpals A–E, isolated from them were elucidated by spectroscopic methods. The antioxidative activities of these isolated compounds were estimated by several assays, and it appears that the antioxidant activity is mostly due to the gallic and ellagic acids. On the other hand, in the determined eucalyptus product, the content of 1,8-cineole, a major component of the eucalyptus oil, was lower than the isolated compounds, and its activity as an antioxidant was negligible.Food Chemistry.
