| Project/Area Number |
63880016
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| Research Category |
Grant-in-Aid for Developmental Scientific Research (B).
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | Ochanomizu University |
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Principal Investigator |
ARAKAWA Nobuhiko Ochanomizu University, Food and Nutrition Dept., Professor, 家政学部, 教授 (40017223)
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| Co-Investigator(Kenkyū-buntansha) |
OHASHI Minoru Moritex Corporation, Research Lab. Director, 研究所長
SUZUKI Emiko Ochanomizu University, Food and Nutrition Dept., Associate Professor, 家政学部, 講師 (80154524)
OTSUKA Megumi Ochanomizu University, Food and Nutrition Dept., Associate Professor, 家政学部, 講師 (20175243)
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| Project Period (FY) |
1988 – 1990
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| Project Status |
Completed (Fiscal Year 1990)
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| Budget Amount *help |
¥5,800,000 (Direct Cost: ¥5,800,000)
Fiscal Year 1990: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 1989: ¥1,500,000 (Direct Cost: ¥1,500,000)
Fiscal Year 1988: ¥3,500,000 (Direct Cost: ¥3,500,000)
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| Keywords | Oxygen sensor ; / Chemical food estimation system : / Freshness index : / Ascorbic acid / Glucose : / K-value : / Viable cell count : / Computer-aided system / 鮮度判定推数K値 / 複合酸素固定化膜 / 多孔質ナイロン膜 / 食肉加工品 / 微生物生菌数 / カタラ-ゼ陽性菌 / イノシンの定量 / ヒポキサンチンの定量 / カタラ-ゼ陽性菌の菌数測定 / ビタミンCの定量 / 酸化型ビタミンCの定量 / グルコースの定量 / 緑豆もやしの鮮度測定 |
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| Research Abstract |
This research was done to develop chemical food quality estimation system using oxygen sensor.
1. Freshness index of fruits and vegetables was determined rapidly by enzymatic oxidation reaction of ascorbic acid using ascorbate oxidase (ASOD), following the method for measorement of the decrease in dissolved oxygen (DO) in a water sealed reaction cell of the oxygen sensor. The effect of temperature, pH and buffer concentration of the reaction mixture on the DO uptake (DO decrease) were determined.
Dehydroascorbic acid (DHA, oxidized vitamin C) chemically reduced to ASA using SH reducing agent and glucose, oxidized by glucose oxidase (GOD) were determined by the method for measuring the decrease in DO. Changes in reduced ASA, total ASA and glucose content of stored mungbean sprouts were monitored using the same method mentioned above. Decrease of monitored components showed good correlation with sensory freshness.
2. In order to save the use of enzymes (enzymes are very expensive) for the determination of K-value (freshness index of fish or meat), co-immobilization of nucleotide oxidase (NP) and xanthine oxidase (XO) on porous nylon membrane was carried out. The resulting enzyme electrode was useful for a repeated enzyme assay of meat freshness.
3. A rapid method for estimating viable cell count of food microbes based on catalase assay using oxygen sensor was proposed. Results of the experiments on yeast and E. Coli cell suspension showed a high correlation between catalase activity and cell count ranging from 10 -10 cells/ml. A fully antomated computer-aided system, convenient for microbial test of foods was constructed. Future development of the system was expected not only for freshness index determination but also for other chemical food analysis. The method for measuring the increase in dissolved oxygen was also applied to check cell count in milk, "miso" and "natto".
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