4th EucheMs chemistry congress

Poster Session 2
s1164
chem. Listy 106, s257–s1425 (2012)
Poster session 2 - food chemistry
P - 0 6 0 4
PrePArAtion of Soy SAuCe Low in SodiuM
ChLoride
r. KurAMitSu 1
1 Akashi National College of Technology, General Education,
Akashi, Japan
These days, people’s interest forcuses on health, and
particularly the exsessive intake of table salt has received
tremendous attention resulting in an increased demand for low
NaCl-containing foods. Soy sauce, which is the Japanese
representative seasoning, has a large amount of NaCl. In this study
I attempted to decrease the NaCl content of the soy sauce whithout
spoiling the flavor. Soy sauce contains 15-18% NaCl and 1-2%
monosodium glutamate and is a traditional seasoning with salty
and umami tastes as the core of the tasting characteristics. The
low NaCl-containg soy sauce used in this study was prepareed by
using a pre-soy sauce with an NaCl content 0.5 time the NaCl
content of conventional soy sauce obtained by the short term
fermentation method developed by Muramatsu et al. as the base
material, and by adding a variety of amino acids and peptidic
saltiness-enhancing substances such as Lys/HCl, Gly-OEt/HCl,
and Orn-Tau/HCl which were developed by our laboratory. Based
on the respective threshold values, intensities of salty and umami
tastes were represented quantitatively in scores for sensory
analysis. By using the scores the tasting characteristics of low
NaCl-containing soy sauces to which were added various
saltiness-enhancing substances were compared. The results
revealed that commercial soy sauce was an ideal food in that it
possessed well balanced intensities of salty and umami tastes. The
balance of salty and umami tastes in the Orn-Tau/HCl added low
NaCl-containing soy sauce was close to that of the commercial
soy sauce. The low NaCl-containing soy sauce to which KCl, a
long used substitute of NaCl, was added showed too strong of a
umami taste that killed the effect of salty taste.
Keywords: bioorganic chemistry; material science; peptides;
salt effect; sodium;
4 th EucheMs chemistry congress
P - 0 6 0 5
MonitorinG Anti-iMPotenCe druGS And itS
AnALoGueS in foodS
h. Lee 1 , J. KiM 1 , h. Lee 1 , S. won 1 , y. KAnG 1 , M. Jin 1 ,
h. ChAnG 1 , e. KiM 1 , r. SeonG 1 , K. Kwon 1
1 Busan Regional Korea Food & Drug Administration, Center
for Food & Drug Analysis, Busan, Republic of Korea
Illegal compounds such as drugs and its synthetic analogues
have been detected in foods until a recent date in Korea.
Especially, unknown compounds that have the modified chemical
structure of anti-impotence drugs such as sildenafil, tadalafil and
vardenafil were frequently detected in various foodstuffs. Illegal
compounds(benzylsildenafil, aminotadalafil, hydroxyvardenafil
etc) that have modified chemical structure of the drugs have been
used to avoid the government inspection. The adulteration of
foods with drug analogues is potentially dangerous for human
health because it is not proved their safety at all. In order to ensure
food safety, we investigated the actual condition of the suspected
samples and monitored about 40 retail foods. Three simultaneous
analytical methods were established using LC/PDA and
confirmed with LC/MS for 35 analogues and 5 anti-impotence
drugs. Anti-impotence drugs and its analogues were detected in
5 samples. Tadalafil was detected in an sample. Icariin was
detected in 3 samples. Yohimbine was detected in 3 samples.
Keywords: Illegal compounds; Anti-impotence drugs;
monitoring; LC/MS; LC/PDA;
AUGUst 26–30, 2012, PrAGUE, cZEcH rEPUbLIc