著者

近藤 竜雄 川城 巌

出版者

Japanese Society for Food Hygiene and Safety

雑誌

食品衛生学雑誌 (ISSN:00156426)

巻号頁・発行日

vol.5, no.5, pp.372-378, 1964-10-05 (Released:2010-03-01)

参考文献数

15

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Determination of trimethyl-lauryl-ammonium-2, 4, 5-trichlorophenoxide in food was studied and the colorimetric method was established. Its principle is based on the oxidative condensation of 2, 4, 5-trichlorophenol, produced from trimethyl-lauryl-ammonium-2, 4, 5-trichlorophenoxide in food by steam distillation, with 4-aminoantipyrine in pH 7.8 phosphate buffered medium to yield an indophenol type pigment.Residual trimethyl-lauryl-ammonium-2, 4, 5-trichlorophenoxide in the fruit of Citrus natsudaidai HAYATA which had been soaked in 10v/v% ethanolic aqueous solution containing 500ppm of it for one hour, was determined according to the authors' method.3-10 days after soaking, the amount of residual trimethyl-lauryl-ammonium-2, 4, 5-trichlorophenoxide was not detected in the fruit (except peel and seed), but 16-22ppm of it was found in the peel of Citrus natsasdaidai HAYATA.