[Surveillance of Total Mercury and Methylmercury Concentrations in Retail Fish] [0.03%]
零售鱼类中总汞和甲基汞浓度监测分布及风险评估综述
Takahiro Watanabe,Tomoko Hayashi,Rieko Matsuda et al.
Takahiro Watanabe et al.
Most fish samples contain methylmercury, that the concentrations very greatly according to the fish species. To avoid the adverse health effects of methylmercury while retaining the benefits provided by fish consumption, it is important to ...
Hitoshi Miyazaki,Aya Onoda,Hisaya Terada et al.
Hitoshi Miyazaki et al.
A simple and rapid method was developed to identify the source species of pufferfish products. Randomly amplified polymorphic DNA (RAPD) analysis was applied to identify 8 species of pufferfish. Commercial kits were used for DNA extraction ...
[Food Labeling System and Development of Functional Agricultural Products: Recent Findings of Research Project on Development of Agricultural Products and Foods with Health-Promoting Benefits (NARO)] [0.03%]
[食品标识制度及功能性农林产品的开发：有关健康促进型农林水产品及食品开发研究事业最新研究成果]
Mari Maeda-Yamamoto,Toshio Ohtani
Mari Maeda-Yamamoto
[Sources of Information about Health Foods among Elderly People-Comparison of Internet and Paper Survey Results] [0.03%]
老年人健康食品的信息来源—网络调查与纸笔调查结果比较
Etsuko Kobayashi,Yoko Sato,Keizo Umegaki et al.
Etsuko Kobayashi et al.
The prevalence of health foods is increasing in Japan, especially among elderly people. The internet is widely used as an information source, but it is not clear whether elderly people get information about health foods via the internet or ...
[Validation Study on a Method for Simultaneous Quantification of Elements in Mineral Water and Surveillance of Element Concentrations] [0.03%]
矿泉水中矿物元素的同时测定方法验证及元素浓度的监控
Yohei Kataoka,Takahiro Watanabe,Rieko Matsuda et al.
Yohei Kataoka et al.
A validation study was performed on the Japanese official method to determine several elements (B, Cr, Mn, Cu, Zn, As, Se, Cd, Ba, Pb) in mineral water simultaneously using ICP-MS. The trueness, repeatability and reproducibility of the meth...
[Survey of Nitrate Ion Concentrations in Vegetables Cultivated in Plant Factories: Comparison with Open-Culture Vegetables] [0.03%]
植物工厂栽培蔬菜中硝酸盐离子浓度的调查及其与露地栽培蔬菜的比较
Yuka Oka,Izumi Hirayama,Mitsuhide Yoshikawa et al.
Yuka Oka et al.
A survey of nitrate-ion concentrations in plant-factory-cultured leafy vegetables was conducted. 344 samples of twenty-one varieties of raw leafy vegetables were examined using HPLC. The nitrate-ion concentrations in plant-factory-cultured ...
[Detection of Histamine in Fish and Fishery Products in Osaka Prefecture (Fiscal 2015 Report)] [0.03%]
大阪府水产品组胺检测（2015年报告）
Kaoru Awazu,Satoshi Takatori,Sachiko Kakimoto et al.
Kaoru Awazu et al.
Histamine food poisoning is caused by ingestion of spoiled fish containing high levels of histamine. This paper reports cases in which histamine was detected in Osaka prefecture in fiscal year 2015 in a survey of fish and fishery products o...
Surveys of Food Intake Just after the Nuclear Accident at the Fukushima Daiichi Nuclear Power Station [0.03%]
福岛第一核电站核事故后开展的膳食调查
Sachiko Hirakawa,Nobuaki Yoshizawa,Kana Murakami et al.
Sachiko Hirakawa et al.
As a result of the nuclear accident at the Fukushima Daiichi nuclear power station (FDNPS) after the Great East Japan Earthquake on March 11, 2011, volatile radionuclides including iodine-131 were released into the environment and contamina...
[Identification of Alocasia odora (Kuwazuimo in Japanese) Using PCR Method] [0.03%]
采用PCR方法鉴定观音莲（日本称黑泽芋）
Kayo Hagino,Hisako Nakano,Motomu Shimizu et al.
Kayo Hagino et al.
Kuwazuimo (Alocasia odora) and shimakuwazuimo (Alocasia cucullata) are evergreen perennial plants that originated in East Asia. Although inedible, they are occasionally eaten by mistake because they resemble satoimo (Colocasia esculenta), a...
[Structures of Two Yellow Dyes Found in Cucumbers Pickled in Soy Sauce Colored with Tartrazine (Y4)] [0.03%]
从用酒糟和 tartrazine 染色的酱油腌制的黄瓜中提取两种黄色染料的结构式研究
Asamoe Ogawa,Tetsuya Shindo,Hitomi Kyoko et al.
Asamoe Ogawa et al.
Two yellow dyes, together with tartrazine (Y4), were found in cucumbers pickled in soy sauce, for which the use of tartrazine is permitted, by TLC, LC-DAD, and LC-MS. The retention times on LC chromatograms and the maximum absorbance wavele...