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oai:fra.repo.nii.ac.jp:02005317 2026-01-22T05:36:51Z 12:14:1716951104833

水産食品の過酸化水素含量 Hydrogen Peroxide Contents in Some Marine Foods Umemoto, Shigeru 梅本, 滋 ウメモト, シゲル Umemoto 梅本 ウメモト Shigeru 滋 シゲル metadata only access The H₂O₂ determination using an oxygen elcetrode was modified and a higher recovery of added H₂O₂ was attained by use of acidic extractant (pH 2.7) in place of neutral extractant adopted in the original method. The determinations were made on several kinds of marine foods. The H₂O₂ contents (on dry basis) of food samples processed without any treatment of H₂O₂ were found to be about 0.5 ppm in "Kazunoko" (salted herring roe), several ppm in "Kamaboko" (fish cake) and in "Shirasu" (boiled whitebait), and these seem to be a background level in the marine foods mentioned above. Salted fish roe foods, "Kamaboko" and "Shirasu" on the market showed similar levels of H₂O₂. On dried fish products of many kinds on the market, the H₂O₂ determinations were made after heat treatment, at 99-100 °C for 10 min, because these foods are usually served after broiling. The dried fish products showed higher contents, 4.9 ppm H₂O₂ in mean. Such a higher value seems to originate partly from lipid peroxides in the foods and partly caused by heat treatment of the sample. 1. 食品中の微量H₂O₂の酸素電極による豊田らの測定法に検討を加え,原法の中性抽出剤に替えて,低pH の抽出剤(pH2.7)で試料を抽出する改良法を述べた。2. かずのこ,ねり製品,しらす,魚介類干物などの市販品およびH₂O₂不使用製品についてH₂O₂を測定した。3. 無水物換算のH₂O₂値として, H₂O₂無処理の塩かずのこが約0.5ppm, H₂O₂無処理のねり製品やしらすが数ppm であった。この程度がこれら食品でのバックグラウンドレベルと考えられる。4. 魚介類干物(市販品)については,加熱調理して食用に供されることを考慮し,試料を加熱処理したあと測定を行い,無水物換算H₂O₂平均値が 4.9ppm と前記食品に比べ高値が得られた。この高値の一因には,加熱処理の影響や,試料に含まれる脂質過酸化物由来の H₂O₂なども考えられる。 東海区水産研究所 Tokai Regional Fisheries Research Laboratory 1985-10-26 jpn departmental bulletin paper https://fra.repo.nii.ac.jp/records/2005317 tokai_k_117_5 https://agriknowledge.affrc.go.jp/RN/2010330401 日本農学文献記事索引(agriknowledge) AN00156834 0040-8859 東海区水産研究所研究報告 Bulletin of Tokai Regional Fisheries Research Laboratory 117 11 5 15