防腐剤フリルフラマイドの微生物的定量法の検討-II

Abstract

As part of the determination method of furylfuramide (FF) in fish products, the prepara-tion of the test solution for a microbioassay of FF which has been added to ground fish meat or fish sausage was studied, and following results were obtained. The removal of water-soluble components from fish flesh shows no discernible effect of interference on the recovery of FF (Table 1). When the ground meat of whale is stored at 3±1°C, the amount of FF decreased to one-tenth of the initial amount after 96 hours (Table 2). The decrease of FF is also recognized in the case of storage test of homogenated meat (Table 3), however, the recovery of FF seems to differ with different proportion of fish meat and water (Tables 4 and 5). In the preparation of supernatant to be tested from homogenate, the speed of centrifugation affects on the amount of FF in supernatant (Table 6). On the basis of the results presented above, the following method of preparation of test solution was recommended: To one part of sample such as fish sausage, is added three parts of DMF buffer solution, and the mixture blended for 1 minute by homogenizer. The homogenate obtained is centri-fuged at 6000 r.p.m. for 15 minutes, and the supernatant is subjected to the determination of FF.