Determination of alcohol in processed foods and effect of dietary alcohol in a low level on health

(1)加工食品中检出酒精190份。样品食品用水提取，水萃取物经过水蒸气蒸馏。用酶法测定了馏出物中的酒精含量。检测的食品有发酵豆瓣酱、发酵蔬菜(0.004-7.6%)、酱油(1.1-1.5%)、糊化鱼肉(0.16%-0.39%)、罐头(0.03%-0.25%)、蒸煮食品(0.02%-0.6%)、面条(0.004-0.94%)、冰淇淋、酸奶和果冻(0.08%-2.0%)。日本传统蛋糕(0.03-0.51%)和西式蛋糕(0.09-1.1%)。发酵食品的酒精含量普遍较高，其他的因食品原料和加工方法的不同而有很大差异。(2)对清酒厂发酵残渣中保存的面条和鱼肉进行酒精含量检测。加热烹调可减少酒精量，并依赖于加热过程中在水中和表面积上的烹调时间。(3)通过问卷调查，从酒精量、其他食物项目、食物选择、健康等方面对白酒摄入量进行调查。结果表明，健康评分不依赖于每天饮酒量低于100g。

(1) Alcohol was determined in the processed foods in total number of 190. Sample foods were extracted with water, and the aqueous extract underwent a steam distillation. The alcohol in the distillate was determined enzymatically. The foods tested were fermented soybean paste, mi 50 (2.1-3.7 %), fermented vegetable (0.2-7.6 %), sauce (1.1-1.5 %), gelatinized fish meat (0.16-0.39 %), canned food (0.03-0.25 %), retort pauch food (0.02-0.6 %), noodle (0.004-0.94 % ), ice cream, yogurt and jelly (0.08-2.0 %), Japanese traditional cake (0.03-0.51 %) and western-style cake (0.09-1.1 %). Fermented foods were found to be generally large in alcohol quantity, and the others were quite variable by food material and processing method.(2) Noodles and fish meats reserved in fermentation residue of sake-brewery were determined for alcohol. Cooking with heating reduced alcohol quantity, and it depended on cooking time in water and surface area during heating.(3) The questionaire study was performed on the amount of alcohol intake through alcoholic be verage and other food itemes, food selection, and health. The results showed that health score did not depend on alcoholic intake of less than 100 g per day.