著者

吉川 典子 高 智美 扇間 昌規 西島 基弘 伊藤 誉志男

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.2, no.2, pp.102-105, 1996-03-29 (Released:2017-12-01)

参考文献数

1

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The use of sodium chlorite, permitted so far only as a breaching agent for cherry, coltsfoot, grape and peach, was recently expanded to a fungicide of the peels of citrus fruits for confectionery, vegetable, and egg shells. Remainder of chlorite in these foods after dipping into the agent was determined by ion chromatography (IC). The remaining chlorite in the vegetables and that on the egg shells were 40-130 ppm and 10 ppm, respectively. However, these remaining chlorites were completely removed by washing with water. Furthermore, the permeability of the agent through the egg shell was studied. It was found that no agent did permeate into the shell within 12 hours after the use at even ten fold excess of permitted dose.