New Insect Juvenile Hormone Mimics: Thiolcarbamates |
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Authors: | Hirosi Kisida Makoto Hatakoshi Nobushige Itaya Isamu Nakayama |
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Institution: | Pesticide Research Laboratory, Takarazuka Research Center, Sumitomo Chemical Co., Ltd., Takarazuka, Hyogo 665, Japan |
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Abstract: | A prodecure for the quantitative determination of lysinoalanine (LAL) by gas chro-matography-selected ion monitoring was developed. α,ε-Diaminopimelic acid was chosen as the internal standard, and the content of LAL in commercial foods was analyzed. Of the samples analyzed, the content was highest in pidan. Wheat flour-based products (Chinese noodles, pretzels and crackers) and milk products (condensed milk and lactic acid beverages) also contained a significant amount of LAL. Ordinary milk, soybean (soy milk and soy protein isolate) and meat products (ham and Hamburg steak) contained a low amount of LAL. It was confirmed that the possibility of low-level LAL formation existed in foods cooked at home without any alkaline treatment. |
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