Studies on precursors of chloroform formed in soybean sprouts by sodium hypochlorite treatment
Gel filtration of soybean sprouts treated with sodium hypochlorite (NaClO) affords a fraction showing a high level of chloroform (CHCl3), and this was studied to identify the precursors of CHCl3. Eight spots were observed on the plate in thin layer chromatography of the fraction, and their Rf values...
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| Veröffentlicht in: | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 1997/04/05, Vol.38(2), pp.62-68_1 |
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| container_end_page | 68_1 |
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| container_issue | 2 |
| container_start_page | 62 |
| container_title | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) |
| container_volume | 38 |
| creator | Hidaka, T. (Yokohama-shi. Inst. of Health (Japan)) Kirigaya, T Kawamura, T Kawauchi, S |
| description | Gel filtration of soybean sprouts treated with sodium hypochlorite (NaClO) affords a fraction showing a high level of chloroform (CHCl3), and this was studied to identify the precursors of CHCl3. Eight spots were observed on the plate in thin layer chromatography of the fraction, and their Rf values suggested that they might be amino acids. The mass spectral ion peaks of the fraction obtained by LC/MS suggested the presence of ten kinds of amino acids. The presence of these amino acids was confirmed by HPLC of the fraction, and among them, L-asparagine showed the highest value of 131.1μg/mL. When the ten kinds of amino acids thus detected were treated with NaClO, CHCl3 was formed from seven of them. An amino acid standard solution prepared with amounts similar to those in the fraction was treated with NaClO for 24 hours. The consequent CHCl3 formation was 94.2% of that formed from the fraction. Thus, the amino acid constituents identified in the gel filtration fraction are considered to be the precursors of CHCl3 formed in soybean sprouts by NaClO treatment. |
| doi_str_mv | 10.3358/shokueishi.38.62 |
| format | Article |
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(Yokohama-shi. Inst. of Health (Japan)) ; Kirigaya, T ; Kawamura, T ; Kawauchi, S</creator><creatorcontrib>Hidaka, T. (Yokohama-shi. Inst. of Health (Japan)) ; Kirigaya, T ; Kawamura, T ; Kawauchi, S</creatorcontrib><description>Gel filtration of soybean sprouts treated with sodium hypochlorite (NaClO) affords a fraction showing a high level of chloroform (CHCl3), and this was studied to identify the precursors of CHCl3. Eight spots were observed on the plate in thin layer chromatography of the fraction, and their Rf values suggested that they might be amino acids. The mass spectral ion peaks of the fraction obtained by LC/MS suggested the presence of ten kinds of amino acids. The presence of these amino acids was confirmed by HPLC of the fraction, and among them, L-asparagine showed the highest value of 131.1μg/mL. When the ten kinds of amino acids thus detected were treated with NaClO, CHCl3 was formed from seven of them. An amino acid standard solution prepared with amounts similar to those in the fraction was treated with NaClO for 24 hours. The consequent CHCl3 formation was 94.2% of that formed from the fraction. Thus, the amino acid constituents identified in the gel filtration fraction are considered to be the precursors of CHCl3 formed in soybean sprouts by NaClO treatment.</description><identifier>ISSN: 0015-6426</identifier><identifier>EISSN: 1882-1006</identifier><identifier>DOI: 10.3358/shokueishi.38.62</identifier><language>eng ; jpn</language><publisher>Japanese Society for Food Hygiene and Safety</publisher><subject>amino acid ; asparagine ; CHLOROFORM ; CHLOROFORME ; CLOROFORMO ; ESTERILIZACION ; gel filtration ; LC/MS ; PRODUCTOS DE LA SOJA ; PRODUIT A BASE DE SOJA ; sodium hypochlorite ; SOYBEAN PRODUCTS ; soybean sprouts ; STERILISATION (GERMES) ; STERILIZING ; vegetable</subject><ispartof>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1997/04/05, Vol.38(2), pp.62-68_1</ispartof><rights>The Food Hygienic Society of Japan</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c428t-e245c1f26ae13e0593dfc1f0b57b6cdda945fbc010074b0ca908119bb92028753</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids></links><search><creatorcontrib>Hidaka, T. (Yokohama-shi. Inst. of Health (Japan))</creatorcontrib><creatorcontrib>Kirigaya, T</creatorcontrib><creatorcontrib>Kawamura, T</creatorcontrib><creatorcontrib>Kawauchi, S</creatorcontrib><title>Studies on precursors of chloroform formed in soybean sprouts by sodium hypochlorite treatment</title><title>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)</title><addtitle>Food Hyg. Saf. Sci.</addtitle><description>Gel filtration of soybean sprouts treated with sodium hypochlorite (NaClO) affords a fraction showing a high level of chloroform (CHCl3), and this was studied to identify the precursors of CHCl3. Eight spots were observed on the plate in thin layer chromatography of the fraction, and their Rf values suggested that they might be amino acids. The mass spectral ion peaks of the fraction obtained by LC/MS suggested the presence of ten kinds of amino acids. The presence of these amino acids was confirmed by HPLC of the fraction, and among them, L-asparagine showed the highest value of 131.1μg/mL. When the ten kinds of amino acids thus detected were treated with NaClO, CHCl3 was formed from seven of them. An amino acid standard solution prepared with amounts similar to those in the fraction was treated with NaClO for 24 hours. The consequent CHCl3 formation was 94.2% of that formed from the fraction. Thus, the amino acid constituents identified in the gel filtration fraction are considered to be the precursors of CHCl3 formed in soybean sprouts by NaClO treatment.</description><subject>amino acid</subject><subject>asparagine</subject><subject>CHLOROFORM</subject><subject>CHLOROFORME</subject><subject>CLOROFORMO</subject><subject>ESTERILIZACION</subject><subject>gel filtration</subject><subject>LC/MS</subject><subject>PRODUCTOS DE LA SOJA</subject><subject>PRODUIT A BASE DE SOJA</subject><subject>sodium hypochlorite</subject><subject>SOYBEAN PRODUCTS</subject><subject>soybean sprouts</subject><subject>STERILISATION (GERMES)</subject><subject>STERILIZING</subject><subject>vegetable</subject><issn>0015-6426</issn><issn>1882-1006</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNp9kE9LAzEQxYMoWLR3L0K-wNZJspvdHKX4p1JQUK-GJJvtRttNSbKH_fZurVTx4GWGN8zvDfMQuiAwY6yormLrP3rrYutmrJpxeoQmpKpoRgD4MZoAkCLjOeWnaBqj0wAgSsoonaC359TXzkbsO7wN1vQh-jCqBpt27YNvfNjgXbE1dh2OftBWjX0bfJ8i1sM4ql2_we2w9V-ISxanYFXa2C6do5NGraOdfvcz9Hp78zK_z5aPd4v59TIzOa1SZmleGNJQrixhFgrB6mbUoItSc1PXSuRFow2M_5S5BqMEVIQIrQUFWpUFO0Ow9zXBxxhsI7fBbVQYJAG5i0j-RCRZJTkdEf4HMS6p5HyXgnLr_8DFHnyPSa3s4ZIKyZm1_QUQwWEH0X3h9LBjWhWk7Uavy71Xo7xUq-CifHgiQpQAOROEfQK__ZY5</recordid><startdate>1997</startdate><enddate>1997</enddate><creator>Hidaka, T. (Yokohama-shi. Inst. of Health (Japan))</creator><creator>Kirigaya, T</creator><creator>Kawamura, T</creator><creator>Kawauchi, S</creator><general>Japanese Society for Food Hygiene and Safety</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>1997</creationdate><title>Studies on precursors of chloroform formed in soybean sprouts by sodium hypochlorite treatment</title><author>Hidaka, T. (Yokohama-shi. 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Inst. of Health (Japan))</creatorcontrib><creatorcontrib>Kirigaya, T</creatorcontrib><creatorcontrib>Kawamura, T</creatorcontrib><creatorcontrib>Kawauchi, S</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hidaka, T. (Yokohama-shi. Inst. of Health (Japan))</au><au>Kirigaya, T</au><au>Kawamura, T</au><au>Kawauchi, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Studies on precursors of chloroform formed in soybean sprouts by sodium hypochlorite treatment</atitle><jtitle>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)</jtitle><addtitle>Food Hyg. Saf. Sci.</addtitle><date>1997</date><risdate>1997</risdate><volume>38</volume><issue>2</issue><spage>62</spage><epage>68_1</epage><pages>62-68_1</pages><artnum>62</artnum><issn>0015-6426</issn><eissn>1882-1006</eissn><abstract>Gel filtration of soybean sprouts treated with sodium hypochlorite (NaClO) affords a fraction showing a high level of chloroform (CHCl3), and this was studied to identify the precursors of CHCl3. Eight spots were observed on the plate in thin layer chromatography of the fraction, and their Rf values suggested that they might be amino acids. The mass spectral ion peaks of the fraction obtained by LC/MS suggested the presence of ten kinds of amino acids. The presence of these amino acids was confirmed by HPLC of the fraction, and among them, L-asparagine showed the highest value of 131.1μg/mL. When the ten kinds of amino acids thus detected were treated with NaClO, CHCl3 was formed from seven of them. An amino acid standard solution prepared with amounts similar to those in the fraction was treated with NaClO for 24 hours. The consequent CHCl3 formation was 94.2% of that formed from the fraction. Thus, the amino acid constituents identified in the gel filtration fraction are considered to be the precursors of CHCl3 formed in soybean sprouts by NaClO treatment.</abstract><pub>Japanese Society for Food Hygiene and Safety</pub><doi>10.3358/shokueishi.38.62</doi><oa>free_for_read</oa></addata></record> |
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| ispartof | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1997/04/05, Vol.38(2), pp.62-68_1 |
| issn | 0015-6426 1882-1006 |
| language | eng ; jpn |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | amino acid asparagine CHLOROFORM CHLOROFORME CLOROFORMO ESTERILIZACION gel filtration LC/MS PRODUCTOS DE LA SOJA PRODUIT A BASE DE SOJA sodium hypochlorite SOYBEAN PRODUCTS soybean sprouts STERILISATION (GERMES) STERILIZING vegetable |
| title | Studies on precursors of chloroform formed in soybean sprouts by sodium hypochlorite treatment |
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