JP2016138821A - Method of determining identity of food and beverage and method of determining identity of sake, and method of identifying food and beverage and method of identifying sake - Google Patents
Method of determining identity of food and beverage and method of determining identity of sake, and method of identifying food and beverage and method of identifying sake Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 126
- 235000013361 beverage Nutrition 0.000 title claims abstract description 94
- 238000000034 method Methods 0.000 title claims abstract description 65
- 239000003153 chemical reaction reagent Substances 0.000 claims abstract description 41
- 235000019992 sake Nutrition 0.000 claims description 102
- 238000004519 manufacturing process Methods 0.000 claims description 32
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 26
- 238000004737 colorimetric analysis Methods 0.000 claims description 25
- -1 iron ion Chemical class 0.000 claims description 25
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 claims description 24
- 229910001425 magnesium ion Inorganic materials 0.000 claims description 24
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 22
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 21
- 229910001424 calcium ion Inorganic materials 0.000 claims description 21
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 claims description 19
- 150000002500 ions Chemical class 0.000 claims description 18
- 239000011575 calcium Substances 0.000 claims description 13
- 239000011777 magnesium Substances 0.000 claims description 13
- 239000011701 zinc Substances 0.000 claims description 13
- 229910019142 PO4 Inorganic materials 0.000 claims description 11
- 229940085991 phosphate ion Drugs 0.000 claims description 9
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 6
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 claims description 6
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims description 6
- 229910052782 aluminium Inorganic materials 0.000 claims description 6
- 229910001431 copper ion Inorganic materials 0.000 claims description 6
- 229910001437 manganese ion Inorganic materials 0.000 claims description 6
- 229910001415 sodium ion Inorganic materials 0.000 claims description 6
- 229910002651 NO3 Inorganic materials 0.000 claims description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 5
- 229910001414 potassium ion Inorganic materials 0.000 claims description 5
- WAEMQWOKJMHJLA-UHFFFAOYSA-N Manganese(2+) Chemical compound [Mn+2] WAEMQWOKJMHJLA-UHFFFAOYSA-N 0.000 claims description 4
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 claims description 4
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 claims description 4
- 230000000052 comparative effect Effects 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 claims description 4
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 2
- 229910001410 inorganic ion Inorganic materials 0.000 abstract description 29
- 239000000523 sample Substances 0.000 description 38
- 238000005259 measurement Methods 0.000 description 25
- 238000004458 analytical method Methods 0.000 description 20
- 235000014101 wine Nutrition 0.000 description 20
- 238000007796 conventional method Methods 0.000 description 12
- 229910021642 ultra pure water Inorganic materials 0.000 description 5
- 239000012498 ultrapure water Substances 0.000 description 5
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000003149 assay kit Methods 0.000 description 2
- 238000001479 atomic absorption spectroscopy Methods 0.000 description 2
- 238000004166 bioassay Methods 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000012790 confirmation Methods 0.000 description 2
- 239000013068 control sample Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000004255 ion exchange chromatography Methods 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011572 manganese Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000011002 quantification Methods 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- GMVPRGQOIOIIMI-DODZYUBVSA-N 7-[(1R,2R,3R)-3-hydroxy-2-[(3S)-3-hydroxyoct-1-enyl]-5-oxocyclopentyl]heptanoic acid Chemical compound CCCCC[C@H](O)C=C[C@H]1[C@H](O)CC(=O)[C@@H]1CCCCCCC(O)=O GMVPRGQOIOIIMI-DODZYUBVSA-N 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- VTLYFUHAOXGGBS-UHFFFAOYSA-N Fe3+ Chemical compound [Fe+3] VTLYFUHAOXGGBS-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000012850 discrimination method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000003480 eluent Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 238000005121 nitriding Methods 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
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- Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
- Investigating Or Analysing Materials By The Use Of Chemical Reactions (AREA)
Abstract
Description
本発明は、飲食品の同一性判別方法及び清酒の同一性判別方法並びに飲食品の識別方法及び清酒の識別方法に関するものである。 TECHNICAL FIELD The present invention relates to a food / beverage identity determination method, a sake identity determination method, a food / beverage product identification method, and a sake identification method.
近年、飲食品の製品識別となるラベルの偽装、産地の誤記載や不当表示等の問題が多発し、消費者の飲食品の安全性に対する不安が増大している。 In recent years, problems such as label disguise for product identification of foods and beverages, erroneous descriptions of production areas and improper display have occurred frequently, and consumers are worried about the safety of foods and beverages.
このような背景のもと、飲食品の信頼性を担保する様々な製品識別技術が提案されており、例えば、特許文献１，２及び非特許文献１〜４に示すような微量元素分析を利用した識別方法や、特許文献３〜７及び非特許文献５〜７に示すような安定同位体比分析を利用した識別方法等の精密且つ厳密に飲食品を識別する方法が提案されている。 Under such a background, various product identification techniques for ensuring the reliability of food and drink have been proposed. For example, trace element analysis as shown in Patent Documents 1 and 2 and Non-Patent Documents 1 to 4 is used. And a method for accurately and precisely identifying food and drink, such as an identification method using stable isotope ratio analysis as shown in Patent Documents 3 to 7 and Non-Patent Documents 5 to 7, have been proposed.
しかしながら、上述したような従来の識別方法（以下、従来法と称す。）は、元素やイオンの測定に原子吸光分析装置やイオンクロマトグラフ等の高価な分析装置を使用するためにコストが掛かり、そのうえ、これらの分析装置は一般的に大型で設置固定タイプであり、持ち運びができないため、どこでも分析を行えるものではなく、分析装置を所持するところに試料を持ち込んで測定しなければならず、よって、その場ですぐに結果を得ることはできず、結果を得るまでに時間を要していた。 However, the conventional identification method as described above (hereinafter referred to as the conventional method) is expensive because an expensive analyzer such as an atomic absorption analyzer or an ion chromatograph is used to measure elements and ions. In addition, these analyzers are generally large and fixed and cannot be carried around, so they cannot be analyzed everywhere, and samples must be taken and measured where the analyzer is held, I couldn't get the result right away, and it took time to get the result.
更に、従来法では、分析の際、多くの前処理が必要である等、分析操作が煩雑であったため、熟練した分析技術が必要であり、誰もが容易に行なえなかった。 Furthermore, in the conventional method, the analysis operation is complicated, such as requiring a lot of pretreatments for the analysis, so that a skilled analysis technique is necessary and no one can easily perform it.
よって、従来法は、コストと時間がかかり、そのうえ、操作が煩雑である等の問題があった。 Therefore, the conventional method has problems such as cost and time, and complicated operation.
本発明は、上述のような現状に鑑みなされたもので、高価な分析装置を用いることなく、低コストで元素やイオンの量や濃度を測定することができ、また、いつどこでも測定することができ、しかも、測定操作（分析操作）が簡易で誰もが容易に測定作業を行うことができる実用性に優れた飲食品の同一性判別方法及び飲食品の識別方法を提供することを目的とする。 The present invention has been made in view of the above situation, and can measure the amount and concentration of elements and ions at low cost without using an expensive analyzer, and can be measured anytime and anywhere. It is also possible to provide a food / beverage identity determination method and a food / beverage identification method that are easy to use and can be easily measured by anyone with a simple measurement operation (analysis operation). To do.
添付図面を参照して本発明の要旨を説明する。 The gist of the present invention will be described with reference to the accompanying drawings.
判別対象の飲食品が比較対象の飲食品と同一の飲食品であるか否かを判別する方法であって、前記判別対象の飲食品とこの飲食品に含まれる所定の無機成分に反応して変色若しくは発色する試薬とを混合して試料を作成し、この試料の色若しくはこの色に基づく前記無機成分の濃度を確知し、この確知した色若しくは濃度が前記試薬を用いて確知する前記比較対象の飲食品の色若しくは濃度と一致しているか否かを判定して、この判別対象の飲食品が比較対象の飲食品と同一か否かを判別することを特徴とする飲食品の同一性判別方法に係るものである。 It is a method for determining whether or not the food / beverage to be discriminated is the same food / beverage as the food / beverage to be compared, and reacts with the food / beverage to be discriminated and a predetermined inorganic component contained in the food / beverage. The comparative object in which a sample is prepared by mixing with a reagent that changes color or develops color, and the color of this sample or the concentration of the inorganic component based on this color is known, and the known color or concentration is confirmed using the reagent. It is determined whether or not the color or concentration of the food / beverage product is the same, and it is determined whether or not the food / beverage product to be discriminated is the same as the food / beverage product to be compared. It concerns the method.
また、判別対象の飲食品が比較対象の飲食品と同一の飲食品であるか否かを判別する方法であって、前記判別対象の飲食品とこの飲食品に含まれる所定の無機成分に反応して変色若しくは発色する試薬とを混合して試料を作成し、この試料の色若しくはこの色に基づく前記無機成分の濃度を確知し、この確知した色若しくは濃度が予め前記試薬を用いて確知してある前記比較対象の飲食品の色若しくは濃度と一致しているか否かを判定して、この判別対象の飲食品が比較対象の飲食品と同一か否かを判別することを特徴とする飲食品の同一性判別方法に係るものである。 Moreover, it is a method for determining whether or not the food / beverage to be discriminated is the same food / beverage as the food / beverage to be compared, and reacts to the food / beverage to be discriminated and a predetermined inorganic component contained in the food / beverage. A sample is prepared by mixing with a reagent that changes color or develops color, and the color of this sample or the concentration of the inorganic component based on this color is known, and the known color or concentration is confirmed in advance using the reagent. It is determined whether or not the color or concentration of the comparison target food or drink matches, and it is determined whether or not the determination target food or drink is the same as the comparison target food or drink. This relates to a method for determining the identity of goods.
また、判別対象の飲食品が比較対象の飲食品と同一の飲食品であるか否かを判別する方法であって、前記判別対象の飲食品とこの飲食品に含まれる所定の無機成分Ａに反応して変色若しくは発色する試薬１Ａとを混合した試料２Ａと、前記判別対象の飲食品とこの飲食品に含まれる所定の無機成分Ｂに反応して変色または発色する試薬１Ｂとを混合した試料２Ｂとの少なくとも二つ以上の試料２Ａ，２Ｂを作成し、夫々の前記試料２Ａ，２Ｂの色若しくはこの色に基づく前記無機成分Ａ及び前記無機成分Ｂの濃度を確知し、この確知した色若しくは濃度が予め夫々の前記試薬１Ａ，１Ｂを用いて確知してある前記比較対象の飲食品の色若しくは濃度と一致しているか否かを判定して、この判別対象の飲食品が比較対象の飲食品と同一か否かを判別することを特徴とする飲食品の同一性判別方法に係るものである。 Moreover, it is a method of discriminating whether the food / beverage to be discriminated is the same food / beverage as the food / beverage to be compared, the food / beverage to be discriminated and the predetermined inorganic component A included in the food / beverage Sample 2A mixed with reagent 1A that changes color by reaction or color, and sample 1B mixed with reagent 1B that changes color by reacting with a predetermined inorganic component B contained in the food or drink to be discriminated. 2B and at least two samples 2A and 2B are prepared, and the color of each of the samples 2A and 2B or the concentration of the inorganic component A and the inorganic component B based on the color is confirmed. It is determined whether the concentration matches the color or concentration of the food / beverage to be compared, which is known in advance using the reagents 1A and 1B, and the food / beverage to be identified is compared with the food / beverage to be compared. Whether it is the same as the product Those relating to identity determination method of food or drink, characterized by another.
また、請求項３記載の飲食品の同一性判別方法において、前記無機成分Ａ及び前記無機成分Ｂは、リン化物イオン、カリウムイオン、マグネシウムイオン、カルシウムイオン、亜鉛イオン、マンガンイオン、ナトリウムイオン、鉄イオン、銅イオン、窒化物イオン、アルミニウムイオン、炭酸水素イオン、硫酸イオン、亜硫酸イオン、塩化物イオン、リン酸イオン、アンモニウムイオン、硝酸イオンから選択されることを特徴とする飲食品の同一性判別方法に係るものである。 Moreover, the identity determination method of the food-drinks of Claim 3 WHEREIN: The said inorganic component A and the said inorganic component B are phosphide ion, potassium ion, magnesium ion, calcium ion, zinc ion, manganese ion, sodium ion, iron. Identification of food and drink characterized by being selected from ions, copper ions, nitride ions, aluminum ions, bicarbonate ions, sulfate ions, sulfite ions, chloride ions, phosphate ions, ammonium ions, and nitrate ions It concerns the method.
また、請求項１〜４いずれか１項に記載の飲食品の同一性判別方法において、前記飲食品は、アルコール飲料であることを特徴とする飲食品の同一性判別方法に係るものである。 Moreover, the identity determination method of the food / beverage products of any one of Claims 1-4 WHEREIN: The said food / beverage products are alcoholic drinks, It concerns on the identity determination method of the food / beverage products characterized by the above-mentioned.
また、判別対象の清酒が比較対象の清酒と同一の清酒であるか否かを判別する方法であって、前記判別対象の清酒とこの清酒に含まれるカルシウムイオンに反応して変色若しくは発色する試薬１Ｃａとを混合した試料２Ｃａと、前記判別対象の清酒とこの清酒に含まれるマグネシウムイオンに反応して変色若しくは発色する試薬１Ｍｇとを混合した試料２Ｍｇと、前記判別対象の清酒とこの清酒に含まれる亜鉛イオンに反応して変色若しくは発色する試薬１Ｚｎとを混合した試料２Ｚｎと、前記判別対象の清酒とこの清酒に含まれる塩化物イオンに反応して変色若しくは発色する試薬１Ｃｌとを混合した試料２Ｃｌと、前記判別対象の清酒とこの清酒に含まれるリン酸イオンに反応して変色若しくは発色する試薬１ＰＯ４とを混合した試料２ＰＯ４との五つの試料を作成し、夫々の前記試料２Ｃａ，２Ｍｇ，２Ｚｎ，２Ｃｌ，２ＰＯ４の色若しくはこの色に基づく濃度を確知し、この確知した色若しくは濃度が、前記試薬を用いて確知する前記比較対象の清酒の色若しくは濃度と一致しているか否かを判定して、この判別対象の清酒が比較対象の清酒と同一か否かを判別することを特徴とする清酒の同一性判別方法に係るものである。 A method for determining whether the sake to be distinguished is the same sake as the sake to be compared, and a reagent that changes color or develops color in response to the subject sake and calcium ions contained in the sake. Sample 2 Ca mixed with 1 Ca , sample 2 Mg mixed with the discrimination target sake and reagent 1 Mg that changes color or develops color in response to magnesium ions contained in the sake, and the discrimination target sake reagents the and sample 2 Zn mixed with a reagent 1 Zn discolor or color in response to the zinc ions contained in sake, the sake of determination target to be included in this sake discolored or colored in response to the chloride ion 1 and the sample 2 Cl where the mixed and Cl, and mixed with sake of the determination target and the reagent 1 PO4 be discolored or colored in response to phosphate ions contained in the sake Fee 2 Creates a five samples with PO4, and judicial notice the color or density based on the color of the sample 2 Ca each, 2 Mg, 2 Zn, 2 Cl, 2 PO4, color or concentration that the judicial notice, It is determined whether or not the color or concentration of the comparison target sake identified using the reagent matches, and it is determined whether or not the discrimination target sake is the same as the comparison target sake. This relates to a method for determining the identity of sake.
また、品種、産地、製造工場等の製品情報が未知の飲食品を識別する方法であって、前記飲食品に含まれる少なくとも二種類以上の所定の無機成分の夫々の濃度を比色法を用いて色情報として得、この得た色情報を、品種、産地、製造工場等の製品情報が既知の同種複数の飲食品から予め前記同様の比色法により得た各色情報と照合し、両色情報が一致した場合、前記製品情報が未知の飲食品を前記製品情報が既知の飲食品と同一と判断して識別することを特徴とする飲食品の識別方法に係るものである。 Further, it is a method for identifying foods and beverages whose product information such as varieties, production areas, and manufacturing factories is unknown, and using a colorimetric method for each concentration of at least two or more kinds of predetermined inorganic components contained in the foods and beverages The color information obtained is collated with each color information obtained in advance by the same colorimetric method from a plurality of foods and beverages of the same type with known product information such as varieties, production areas, and manufacturing factories. When the information matches, the food / beverage product whose product information is unknown is determined to be the same as the food / beverage product whose product information is known, and is identified.
また、請求項７記載の飲食品の識別方法において、前記所定の無機成分は、リン化物イオン、カリウムイオン、マグネシウムイオン、カルシウムイオン、亜鉛イオン、マンガンイオン、ナトリウムイオン、鉄イオン、銅イオン、窒化物イオン、アルミニウムイオン、炭酸水素イオン、硫酸イオン、亜硫酸イオン、塩化物イオン、リン酸イオン、アンモニウムイオン、硝酸イオンから選択されることを特徴とする飲食品の識別方法に係るものである。 The food / beverage product identification method according to claim 7, wherein the predetermined inorganic component includes phosphide ions, potassium ions, magnesium ions, calcium ions, zinc ions, manganese ions, sodium ions, iron ions, copper ions, and nitriding. The present invention relates to a food / beverage product identification method characterized by being selected from product ions, aluminum ions, hydrogen carbonate ions, sulfate ions, sulfite ions, chloride ions, phosphate ions, ammonium ions, and nitrate ions.
また、品種、産地、製造工場等の製品情報が未知の清酒を識別する方法であって、前記清酒に含まれるカルシウムイオン、マグネシウムイオン、亜鉛イオン、塩化物イオン及びリン酸イオンの夫々の濃度を比色法を用いて色情報として得、この得た色情報を、品種、産地、製造工場等の製品情報が既知の複数の清酒から予め前記同様の比色法により得た各色情報と照合し、両色情報が一致した場合、前記製品情報が未知の清酒を前記製品情報が既知の清酒と同一と判断して識別することを特徴とする清酒の識別方法に係るものである。 Also, a method for identifying sake with unknown product information such as varieties, production areas, and manufacturing factories, wherein the concentrations of calcium ion, magnesium ion, zinc ion, chloride ion and phosphate ion contained in the sake are determined. Color information is obtained as color information using a colorimetric method, and the obtained color information is collated with each color information obtained in advance by the same colorimetric method from a plurality of sakes with known product information such as varieties, production areas, and manufacturing factories. When the two-color information matches, the sake identification method is characterized in that the sake with the unknown product information is identified as the same with the known sake with the product information.
本発明は上述のようにしたから、例えば真偽確認を目的とした飲食品の同一性を判別する際や、品種、産地、製造工場等の製品情報が未知の飲食品を識別する際に、高価な分析装置を用いることなく元素やイオンの量や濃度を測定することができるから、従来法に比してコストが掛からず、また、分析場所（測定場所）を問わずどこでも測定することができ、迅速に結果を得ることが可能となる。 Since the present invention has been described above, for example, when determining the identity of a food or drink for the purpose of authenticity confirmation, or when identifying a food or drink with unknown product information such as varieties, production areas, and manufacturing factories, Since the amount and concentration of elements and ions can be measured without using an expensive analyzer, it is less expensive than conventional methods and can be measured anywhere, regardless of the analysis location (measurement location). Can be obtained quickly.
しかも、極めて簡易な操作で熟練した分析技術を要することなく誰もが容易に分析（測定）を行うことができるから、容易に飲食品の同一性判別や飲食品の識別を行うことができる。 In addition, since anyone can easily perform analysis (measurement) without requiring a skilled analysis technique with an extremely simple operation, it is possible to easily identify the identity of foods and beverages and identify foods and beverages.
特に色により一致、不一致を判定する場合は、試薬の色を目視で確認するだけの極めて簡易な作業で容易に飲食品に含まれる無機成分の組成や濃度を、数値化することなく視覚的に確知でき、より簡便且つ迅速に飲食品の同一性判別や飲食品の識別を行うことができる実用性に優れた飲食品の同一性判別方法及び飲食品の識別方法となる。 In particular, when judging whether the color matches or does not match, the composition and concentration of the inorganic component contained in the food or drink can be easily visualized without quantification by an extremely simple task of simply checking the color of the reagent visually. It becomes a food / beverage identity discrimination method and a food / beverage identification method excellent in practicality that can be identified and that can easily and quickly identify food / beverage identity.
好適と考える本発明の実施形態を、図面に基づいて本発明の作用を示して簡単に説明する。 An embodiment of the present invention which is considered to be suitable will be briefly described with reference to the drawings showing the operation of the present invention.
例えば、清酒は、多くの無機成分を含んでいる米や仕込水を原料とするから、これらに由来する多くの無機成分を含んでいる。 For example, sake is made from rice or brewing water containing many inorganic components, and therefore contains many inorganic components derived therefrom.
具体的には、リン化物イオン（Ｐ３−）、カリウムイオン（Ｋ＋）、マグネシウムイオン（Ｍｇ２＋）、カルシウムイオン（Ｃａ２＋）、亜鉛イオン（Ｚｎ２＋）、マンガンイオン（Ｍｎ２＋）、ナトリウムイオン（Ｎａ＋）、鉄イオン（Ｆｅ３＋）、銅イオン（Ｃｕ２＋）、窒化物イオン（Ｎ３−）、アルミニウムイオン（Ａｌ３＋）、炭酸水素イオン（ＨＣＯ３ −）、硫酸イオン（ＳＯ４ ２−）、亜硫酸イオン（ＳＯ３ ２−）、塩化物イオン（Ｃｌ−）、リン酸イオン（ＰＯ４ ３−）、アンモニウムイオン（ＮＨ４ ＋）、硝酸イオン（ＮＯ３ −）等が含まれている。 Specifically, phosphide ion (P 3− ), potassium ion (K + ), magnesium ion (Mg 2+ ), calcium ion (Ca 2+ ), zinc ion (Zn 2+ ), manganese ion (Mn 2+ ), sodium Ion (Na + ), iron ion (Fe 3+ ), copper ion (Cu 2+ ), nitride ion (N 3− ), aluminum ion (Al 3+ ), bicarbonate ion (HCO 3 − ), sulfate ion (SO 4) 2- ), sulfite ion (SO 3 2− ), chloride ion (Cl − ), phosphate ion (PO 4 3− ), ammonium ion (NH 4 + ), nitrate ion (NO 3 − ), etc. ing.
また、この清酒の原料となる米や仕込水に含まれる無機成分は、その品種（種類）や産地等によって夫々含有量（濃度）が異なり、また、同じ米でも精米度合いによって含まれる無機成分の量が変わるため、原料となる米や仕込水の品種や産地が変わったり、製造方法が変わったりすれば、当然、清酒自体に含まれる無機成分の量（無機イオン濃度）も変わることとなる。 In addition, the content of ingredients (concentration) of the inorganic components contained in the rice and feed water used as the raw material for this sake varies depending on the variety (type) and production area, etc. Since the amount changes, if the rice and feed water varieties and production areas change, or the production method changes, naturally the amount of inorganic components (inorganic ion concentration) contained in the sake itself will also change.
表１は、その具体例であり、産地の異なる各清酒に含まれる所定の無機イオン（カルシウムイオン、マグネシウムイオン、亜鉛イオン、塩化物イオン、リン酸イオン）の夫々の濃度を示したものである。 Table 1 is a specific example, and shows the respective concentrations of predetermined inorganic ions (calcium ions, magnesium ions, zinc ions, chloride ions, phosphate ions) contained in each sake with different origins. .
この表１において、清酒Ｖは日本（新潟）で製造したもの、清酒Ｗは日本（灘）で製造したもの、清酒Ｘは米国で製造したもの、清酒Ｙは韓国で製造したもの、清酒Ｚはノルウェーで製造したものであり、各清酒は原料米、仕込水、製造方法が異なるものである。 In Table 1, Sake V is manufactured in Japan (Niigata), Sake W is manufactured in Japan (Sakai), Sake X is manufactured in the United States, Sake Y is manufactured in Korea, Sake Z is It is manufactured in Norway, and each sake has a different raw rice, feed water, and manufacturing method.
このように、各清酒に含まれる夫々の無機イオンの濃度は、産地毎で異なる値を示し、この清酒毎に異なる無機イオン濃度が各清酒における固有の無機成分濃度情報となり、清酒の同一性判別や識別の際の指標となる。尚、表１は一例であり、無機成分濃度情報を意味する無機イオンは表１に記載された無機イオンに限定されるものではない。 In this way, the concentration of each inorganic ion contained in each sake shows a different value in each production area, and the inorganic ion concentration that differs for each sake becomes the unique inorganic component concentration information in each sake, and the identity determination of sake It becomes an index for identification. In addition, Table 1 is an example, and the inorganic ions meaning the inorganic component concentration information are not limited to the inorganic ions described in Table 1.
即ち、判別対象の飲食品の無機成分濃度情報を確知し、この確知した無機成分濃度情報を、比較対象の飲食品の無機成分濃度情報と比較し、一致、不一致を判定すれば、容易に飲食品の同一性判別が可能となり、また、品種、産地、製造工場等の製品情報が未知の飲食品の無機成分濃度情報を確知し、この確知した無機成分濃度情報を、品種、産地、製造工場等の製品情報が既知の同種複数の飲食品から得た無機成分濃度情報と照合し、両無機成分濃度情報が一致するものを見つけ出せば、容易に飲食品の識別が可能となる。
That is, if the information on the inorganic component concentration of the food / beverage product to be discriminated is confirmed, and the information on the detected inorganic component concentration is compared with the information on the inorganic component concentration of the food / beverage product to be compared, and a match / mismatch is determined, It is possible to determine the identity of the product, and to know the inorganic component concentration information of the food and drink whose product information is unknown, such as varieties, production areas, and manufacturing factories. If product information such as product information is compared with known inorganic component concentration information obtained from a plurality of foods and beverages of the same type, and a product that matches both inorganic component concentration information is found, the food and beverage product can be easily identified.
本発明は、このような無機成分濃度情報を用いて飲食品の同一性判別や識別を行う飲食品の同一性判別方法及び飲食品の識別方法において、前記無機成分濃度情報、即ち、飲食品に含まれる各無機成分（無機イオン）の濃度を確知（測定）する手段として、比色法を用いるものである。 The present invention relates to the identity determination method of food and drink and the identification method of food and drink that perform identification and identification of food and drink using such inorganic component concentration information. A colorimetric method is used as means for ascertaining (measuring) the concentration of each inorganic component (inorganic ion) contained therein.
本発明者らは、従来の確知手段、例えば原子吸光分析法やイオンクロマトグラフ分析法を用いて飲食品中の無機イオンを定量した場合と、比色法を用いて飲食品中の無機イオンを定量した場合とで測定結果に高い相関関係があることを見出し、本発明の有効性を確認している。 The inventors of the present invention have quantified inorganic ions in foods and drinks using conventional methods such as atomic absorption spectrometry and ion chromatography, and colorimetric methods for determining inorganic ions in foods and drinks. It has been found that the measurement results have a high correlation with the case of quantification, and the effectiveness of the present invention has been confirmed.
具体的には、清酒試料２５点を用い、夫々に含まれる所定の無機イオン（カルシウムイオン、マグネシウムイオン、亜鉛イオン、塩化物イオン及びリン酸イオン）の濃度を、従来法（適切な既存の機器を用いた分析方法：カルシウムイオン、マグネシウムイオン及び亜鉛イオンは、難波らの方法（Namba, Y., Totsuka, A., Osaki, Z., and Sato, T.: Determination of calcium and magnesium in sake. J. Brew. Soc. Jpn., 72, 305 - 309 (1977)、 Namba, Y., Totsuka, A., Kosaka, T., and Ono, K.: Determination of manganese and zinc in sake. J. Brew. Soc. Jpn., 72, 599 - 604 (1977)）による原子吸光分光光度計AA-7000（島津製作所社製）を用いた原子吸光分析法、塩化物イオン及びリン酸イオンは、イオンクロマトグラフ分析法）と比色法とを用いて測定し、その測定結果の相関の有無を確認した。なお、イオンクロマトグラフには、IC-2001（東ソー社製）を用い、清酒を超純水で２０倍に希釈し、Toyopak IC-SP S カートリッジ（東ソー社製）で前処理を行った後、次の条件で分析を行った（カラム：SKgel SuperIC-AZ column (4.6 mm I.D. × 150 mm, Tosoh)、溶離液：1.9 mM NaHCO3 ＋ 3.2 mM Na2CO3、流速：0.8 mL/min、カラム温度：40℃、サンプル量：30 uL、検出器：電気伝導度検出器）。 Specifically, using 25 sake samples, the concentration of predetermined inorganic ions (calcium ions, magnesium ions, zinc ions, chloride ions, and phosphate ions) contained in each sample was determined using conventional methods (appropriate existing equipment). Analytical method using: N, N., Totsuka, A., Osaki, Z., and Sato, T .: Determination of calcium and magnesium in sake. J. Brew. Soc. Jpn., 72, 305-309 (1977), Namba, Y., Totsuka, A., Kosaka, T., and Ono, K .: Determination of manganese and zinc in sake. Soc. Jpn., 72, 599-604 (1977)) atomic absorption spectrophotometer using atomic absorption spectrophotometer AA-7000 (manufactured by Shimadzu Corp.), chloride ion and phosphate ion are ion chromatographs Analytical method) and colorimetric method, and the presence or absence of correlation between the measurement results was confirmed. For ion chromatography, IC-2001 (manufactured by Tosoh Corporation) was used, and sake was diluted 20 times with ultrapure water and pretreated with a Toyopak IC-SP S cartridge (manufactured by Tosoh Corporation). Analysis was performed under the following conditions (column: SKgel SuperIC-AZ column (4.6 mm ID × 150 mm, Tosoh), eluent: 1.9 mM NaHCO 3 +3.2 mM Na 2 CO 3 , flow rate: 0.8 mL / min, column Temperature: 40 ° C, sample volume: 30 uL, detector: conductivity detector).
その結果、図２に示すように、各無機成分（無機イオン）において、いずれも比色法で測定した測定結果と、従来法で測定した測定結果との間に高い相関関係があることが確認でき、従来法に代えて、比色法を用いて無機成分濃度情報の確知が可能であることを確認した。 As a result, as shown in FIG. 2, it is confirmed that each inorganic component (inorganic ion) has a high correlation between the measurement result measured by the colorimetric method and the measurement result measured by the conventional method. It was confirmed that it was possible to confirm the inorganic component concentration information by using a colorimetric method instead of the conventional method.
このように、本発明は、原子吸光分析法やイオンクロマトグラフ分析法といった従来法に代えて、比色法を用いることにより、真偽確認を目的とした飲食品の同一性判別や、品種、産地、製造工場等の製品情報が未知の飲食品を識別する際に、高価な分析装置を用いることなく、試料の色を目視で確認するだけの極めて簡易な作業で元素やイオンの量や濃度を測定することができるから、従来法に比してコストが掛からず、また、分析場所（測定場所）を問わずどこでも測定することができ、迅速に結果を得ることが可能となる。 In this way, the present invention uses colorimetric methods instead of conventional methods such as atomic absorption spectrometry and ion chromatographic analysis to determine the identity of food and drink for the purpose of authenticity confirmation, When identifying foods and beverages whose product information is unknown, such as the place of production, manufacturing factory, etc., the amount and concentration of elements and ions can be checked by simply checking the color of the sample visually without using an expensive analyzer. Therefore, the cost can be reduced compared to the conventional method, and the measurement can be performed anywhere regardless of the analysis place (measurement place), and the result can be obtained quickly.
しかも、極めて簡易な操作で、熟練した分析技術を要することなく誰もが容易に分析（測定）を行うことができるから、容易に飲食品の同一性判別や飲食品の識別を行うことができる。 Moreover, since anyone can easily perform analysis (measurement) with an extremely simple operation without requiring a skilled analysis technique, it is possible to easily identify the identity of foods and beverages and identify foods and beverages. .
本発明の具体的な実施例１について説明する。 A specific embodiment 1 of the present invention will be described.
本実施例は、判別対象の飲食品が比較対象の飲食品と同一の飲食品であるか否かを判別する方法であって、前記判別対象の飲食品とこの飲食品に含まれる所定の無機イオンに反応して変色若しくは発色する試薬とを混合して試料を作成し、この試料の色若しくはこの色に基づく前記無機イオンの濃度を確知し、この確知した色若しくは濃度が前記試薬を用いて確知する前記比較対象の飲食品の色若しくは濃度と一致しているか否かを判定して、この判別対象の飲食品が比較対象の飲食品と同一か否かを判別するものである。 The present embodiment is a method for determining whether or not a food / beverage to be discriminated is the same food / beverage as a food / beverage to be compared, the food / beverage to be discriminated and a predetermined inorganic contained in the food / beverage A sample is prepared by mixing with a reagent that changes color or develops color in response to ions, and the color of this sample or the concentration of the inorganic ions based on this color is ascertained, and the known color or concentration is determined using the reagent. It is determined whether or not the color or concentration of the comparison target food or drink to be identified is the same, and it is determined whether or not the determination target food or drink is the same as the comparison target food or drink.
具体的には、本実施例は、判別対象の飲食品を清酒とした清酒の同一性判別方法に係るものである。 Specifically, the present embodiment relates to a method for determining the identity of sake using sake as a discrimination target food and drink.
即ち、本実施例は、比色法により判別対象の清酒の無機成分濃度情報（具体的には、幾つかの所定の無機イオン濃度）を色で確知し、この色で確知した判別対象の清酒の無機成分濃度情報と、同様に比色法を用いて色で確知する比較対象の清酒の無機成分濃度情報と比較し、両者の無機成分濃度情報が一致するか否かを判定して、判別対象の清酒が比較対象の清酒と同一か否かを判別するものである。 In other words, this embodiment recognizes the inorganic component concentration information (specifically, some predetermined inorganic ion concentrations) of the sake to be discriminated by the colorimetric method by color, and identifies the sake to be discriminated by this color. Compared with the inorganic component concentration information of the sake, and similarly using the colorimetric method to compare with the inorganic component concentration information of the comparative sake to be identified by color, it is determined whether or not the two inorganic component concentration information matches It is discriminate | determined whether the object sake is the same as the object sake for comparison.
以下、本実施例について詳細に説明する。 Hereinafter, this embodiment will be described in detail.
清酒には、リン化物イオン、カリウムイオン、マグネシウムイオン、カルシウムイオン、亜鉛イオン、マンガンイオン、ナトリウムイオン、鉄イオン、銅イオン、窒化物イオン、アルミニウムイオン、炭酸水素イオン、硫酸イオン、亜硫酸イオン、塩化物イオン、リン酸イオン、アンモニウムイオン、硝酸イオンといった多くの無機イオンが含まれているが、本実施例では、これらのうち、測定時に煩雑な前処理を必要とせず、測定操作が容易な、カルシウムイオン、マグネシウムイオン、亜鉛イオン、塩化物イオン、リン酸イオンの五種類の無機イオンを測定対象（確知するもの）とした。 For sake, phosphide ion, potassium ion, magnesium ion, calcium ion, zinc ion, manganese ion, sodium ion, copper ion, nitride ion, aluminum ion, bicarbonate ion, sulfate ion, sulfite ion, chloride Although many inorganic ions such as product ions, phosphate ions, ammonium ions, and nitrate ions are included, in this example, a complicated pretreatment is not required at the time of measurement, and the measurement operation is easy. Five types of inorganic ions, calcium ions, magnesium ions, zinc ions, chloride ions, and phosphate ions, were measured (confirmed).
操作手順としては、先ず、判別対象の清酒中の上記五種類の測定対象の無機イオン濃度を比色法を用いて測定し、各無機イオン濃度を色で確知した。尚、比色法に用いる試薬は市販の比色キットを用いた。 As an operation procedure, first, the inorganic ion concentrations of the above five types of measurement objects in sake to be discriminated were measured using a colorimetric method, and the respective inorganic ion concentrations were confirmed by color. In addition, the reagent used for the colorimetric method used the commercially available colorimetric kit.
具体的には、カルシウムイオンに関しては、比色キットにメタロアッセイ カルシウム測定ＬＳ（Metallogenics社製）を使用し、判別対象の清酒５μＬに比色キットに付属の緩衝液１９０μＬを加えて室温で５分間静置した後、発色試液（試薬１Ｃａ）５０μを加え、これを十分に混合し、室温で５分間反応させて試料２Ｃａを作成した。 Specifically, regarding calcium ions, a metalloassay calcium measurement LS (manufactured by Metallogenics) is used for the colorimetric kit, and 190 μL of the buffer solution attached to the colorimetric kit is added to 5 μL of the sake to be discriminated, and 5 minutes at room temperature. After allowing to stand, 50 μm of a color developing solution (reagent 1 Ca ) was added, this was mixed well, and reacted at room temperature for 5 minutes to prepare sample 2 Ca.
また、マグネシウムイオンに関しては、比色キットにメタロアッセイ マグネシウム測定ＬＳ（Metallogenics社製）を使用し、判別対象の清酒３μＬに発色試液（試薬１Ｍｇ）２５０μを加え、これを十分に混合し、室温で５分間反応させて試料２Ｍｇを作成した。 In addition, regarding magnesium ions, a metalloassay magnesium measurement LS (manufactured by Metallogenics) was used as a colorimetric kit, 250 μm of a color development reagent (reagent 1 Mg ) was added to 3 μL of sake to be discriminated, and this was mixed thoroughly, For 5 minutes to prepare Sample 2 Mg .
また、亜鉛イオンに関しては、比色キットにメタロアッセイ 低濃度亜鉛測定ＬＳ（Metallogenics社製）を使用し、判別対象の清酒４０μＬに発色試液（試薬１Ｚｎ）２００μを加え、これを十分に混合し、室温で１０分間反応させて試料２Ｚｎを作成した。 For zinc ions, use a metalloassay low-concentration zinc measurement LS (manufactured by Metallogenics) in the colorimetric kit, add 200 μl of the color reagent (reagent 1 Zn ) to 40 μL of the sake to be discriminated, and mix this thoroughly. Sample 2 Zn was prepared by reacting at room temperature for 10 minutes.
また、塩化物イオンに関しては、比色キットにChloride Assay Kit(DICL-250)（BioAssay Systems社製）を使用し、判別対象の清酒５μＬに発色試液（試薬１Ｃｌ）２００μを加え、これを十分に混合し、室温で５分間反応させて試料２Ｃｌを作成した。 As for chloride ion, Chloride Assay Kit (DICL-250) (manufactured by BioAssay Systems) is used as a colorimetric kit, and 200 μl of color development reagent (reagent 1 Cl ) is added to 5 μL of sake to be discriminated. And reacted at room temperature for 5 minutes to prepare Sample 2Cl .
また、リン酸イオンに関しては、比色キットにPhosphate Assay Kit(DIPI-500)（BioAssay Systems社製）を使用し、超純水で５０倍に希釈した判別対象の清酒５０μＬに発色試液（試薬１ＰＯ４）１００μを加え、これを十分に混合し、室温で３０分間反応させて試料２ＰＯ４を作成した。 For phosphate ions, a colorimetric test solution (reagent 1) was added to 50 μL of the sake to be discriminated using Phosphate Assay Kit (DIPI-500) (BioAssay Systems) as a colorimetric kit and diluted 50-fold with ultrapure water. PO4 ) 100μ was added, this was mixed well, and reacted at room temperature for 30 minutes to prepare Sample 2 PO4 .
尚、上記の操作はマイクロプレート内で行った。 The above operation was performed in a microplate.
各試料は、夫々試料２Ｃａ（カルシウムイオン）は薄紫色を呈し、試料２Ｍｇ（マグネシウムムイオン）は赤紫色を呈し、試料２Ｚｎ（亜鉛イオン）は薄ピンク色を呈し、試料２Ｃｌ（塩化物イオン）は薄紺色を呈し、試料２ＰＯ４（リン酸イオン）は緑色を呈した。 In each sample, sample 2 Ca (calcium ion) has a light purple color, sample 2 Mg (magnesium ion) has a reddish purple color, sample 2 Zn (zinc ion) has a light pink color, and sample 2 Cl (salt chloride). Product ion) had a light amber color, and Sample 2 PO4 (phosphate ion) had a green color.
次いで、この色で示された判別対象の清酒の無機成分濃度情報を、同様の比色法を用いて確知した比較対象の清酒のものと比較した。 Next, the inorganic component concentration information of the discrimination target sake indicated by this color was compared with that of the comparison target sake identified using a similar colorimetric method.
比較は、判別対象の清酒の無機成分濃度情報と、比較対象の清酒の無機成分濃度情報とを図３に示すように、マイクロプレート上に並べたものを目視にて確認した。 In comparison, as shown in FIG. 3, the inorganic component concentration information of the sake for discrimination and the inorganic component concentration information of the sake for comparison were visually confirmed.
その結果、比較対象の清酒の無機成分濃度情報を示す試料３は、試料３Ｃａ（カルシウムイオン）は薄紫色、試料３Ｍｇ（マグネシウムムイオン）は紺色、試料３Ｚｎ（亜鉛イオン）は薄橙色、試料３Ｃｌ（塩化物イオン）は薄紺色、試料３ＰＯ４（リン酸イオン）は薄緑色であり、マグネシウムイオン、亜鉛イオン、リン酸イオンの各濃度を示す色が明らかに異なり、判別対象の清酒から得た無機成分濃度情報は、比較対象の清酒の無機成分濃度情報と不一致であったことから、この判別対象の清酒と比較対象の清酒とは非同一であることが判定できた。 As a result, the sample 3 showing the inorganic component concentration information of the sake for comparison is a light purple for the sample 3 Ca (calcium ion), amber for the sample 3 Mg (magnesium ion), and a light orange for the sample 3 Zn (zinc ion). Sample 3 Cl (chloride ion) is light amber, Sample 3 PO4 (phosphate ion) is light green, and the colors indicating the concentrations of magnesium ion, zinc ion and phosphate ion are clearly different, and the sake to be discriminated Since the inorganic component concentration information obtained from the above information was inconsistent with the inorganic component concentration information of the comparison target sake, it could be determined that the discrimination target sake and the comparison target sake were not identical.
上述した本実施例の作用・効果について以下に説明する。 The operation and effect of the above-described embodiment will be described below.
本実施例は、無機イオン濃度の測定（確知）に比色法を用いるから、高価な分析装置を用いることなく測定でき、よって、従来法に比してコストが掛からず、更に、比色キットは容易に持ち運べるから、分析場所（測定場所）を問わずどこでも測定することができ、迅速に結果を得ることが可能となる。 Since the present embodiment uses a colorimetric method for measuring (acknowledging) the inorganic ion concentration, it can be measured without using an expensive analyzer. Therefore, it is less expensive than the conventional method, and further, a colorimetric kit. Can be easily carried, so that measurement can be performed anywhere regardless of analysis location (measurement location), and results can be obtained quickly.
また、判別対象の清酒の無機成分濃度情報を確知する際に、測定対象の無機イオンを、カルシウムイオン、マグネシウムムイオン、亜鉛イオン、塩化物イオン、リン酸イオンの五種類としたから、測定時に前処理を必要とせず、測定操作が極めて簡便となり、熟練した分析技術を要することなく誰もが容易に分析（測定）を行うことができる。 In addition, when confirming the inorganic component concentration information of the sake to be discriminated, the measurement target inorganic ions are five types of calcium ion, magnesium ion, zinc ion, chloride ion, and phosphate ion. No measurement is required, the measurement operation is extremely simple, and anyone can easily perform analysis (measurement) without requiring a skilled analysis technique.
このように、本実施例は、試料の色を目視で確認するだけの極めて簡易な作業で容易に清酒に含まれる無機成分（無機イオン）の濃度を数値化することなく視覚的に確知でき、より簡便且つ迅速に清酒の同一性判別を行うことができる実用性に優れた画期的な清酒の同一性判別方法となる。 In this way, this example can be visually confirmed without quantifying the concentration of the inorganic component (inorganic ions) contained in sake by an extremely simple operation of simply confirming the color of the sample visually, This is a revolutionary method for determining the identity of sake, which is excellent in practicality, and enables simpler and quicker identification of sake.
尚、本実施例では、判別対象の清酒の無機成分濃度情報を確知する際に、はじめに五種類の無機イオン全てに対して測定試料を作成したが、例えば、一種類ずつ試料を作成し、その都度、比較対象の清酒の無機成分濃度情報と比較していっても良い。 In this example, when confirming the inorganic component concentration information of the sake to be discriminated, first, measurement samples were prepared for all five types of inorganic ions, but for example, samples were prepared one by one, You may compare with the inorganic component density | concentration information of the sake for comparison each time.
また、使用する比色キットは本実施例で用いた比色キットに限らず、例えばテストパック（共立医科学研究所社製）、リフレクトクァントやスペクトロクァント等のクァントシリーズ（メルクミリポア社製）、電解質定量キット（ダイヤザイムラボラトリーズ社製）等の比色キットを用いても良い。 Further, the colorimetric kit to be used is not limited to the colorimetric kit used in this example, but for example, test packs (manufactured by Kyoritsu Medical Science Laboratories), Quant series such as reflect quant and spectro quant (Merck Millipore) Or a colorimetric kit such as an electrolyte determination kit (Diazyme Laboratories).
また、比較対象の清酒の無機成分濃度情報は、予め確知しておいた無機成分濃度情報を用いても良い。 Moreover, you may use the inorganic component density | concentration information known beforehand for the inorganic component density | concentration information of the sake for comparison.
また更に、本実施例における無機成分濃度情報の確知手段、即ち、比色法を用いて清酒中の所定の無機イオン濃度を色若しくはこの色に基づく濃度（数値）で確知することで、例えば品種、産地、製造工場等の製品情報が未知の清酒を識別することも容易に可能となる。 Furthermore, the means for confirming the inorganic component concentration information in the present embodiment, that is, the specific inorganic ion concentration in sake using colorimetric method is confirmed by the color or the concentration (numerical value) based on this color. It is also possible to easily identify sake with unknown product information such as production area and manufacturing factory.
具体的には、識別する清酒に含まれるカルシウムイオン、マグネシウムイオン、亜鉛イオン、塩化物イオン及びリン酸イオンの夫々の濃度を比色法を用いて色情報として得、この得た色情報を、品種、産地、製造工場等の製品情報が既知の複数の清酒から予め前記同様の方法により得た各色情報と照合し、両色情報が一致した場合、前記製品情報が未知の清酒を前記製品情報が既知の清酒と同一と判断して識別することができる。 Specifically, the concentration of calcium ions, magnesium ions, zinc ions, chloride ions and phosphate ions contained in the sake to be identified is obtained as color information using a colorimetric method, and the obtained color information is Product information such as varieties, production areas, manufacturing factories, etc. is collated with each color information obtained in advance by the same method from a plurality of known sake, and if both color information matches, the product information with the unknown product information Can be identified as the same as known sake.
本発明の具体的な実施例２について説明する。 A specific embodiment 2 of the present invention will be described.
本実施例は、実施例１における判別対象の飲食品をワイン（赤ワイン）とした場合である。 The present embodiment is a case where the food / beverage to be discriminated in the first embodiment is wine (red wine).
即ち、本実施例は、比色法により判別対象のワインの無機成分濃度情報（具体的には、いくつかの所定の無機イオン濃度）を色で確知し、この色で確知した判別対象のワインの無機成分濃度情報と、同様に比色法を用いて色で確知した比較対象のワインの無機成分濃度情報と比較し、両者の無機成分濃度情報が一致するか否かを判定して、判別対象のワインが比較対象のワインと同一か否かを判別するワインの同一性判別方法である。 That is, in this embodiment, the inorganic component concentration information (specifically, some predetermined inorganic ion concentrations) of the wine to be discriminated is confirmed by the color by the colorimetric method, and the wine to be discriminated that is confirmed by this color. Compared with the inorganic component concentration information of the wine and the inorganic component concentration information of the wine to be compared, which is similarly known by color using the colorimetric method, it is determined whether or not the two inorganic component concentration information matches. This is a wine identity determination method for determining whether or not a target wine is the same as a comparison target wine.
また、本実施例では、測定対象の無機イオンは、カルシウムイオン、マグネシウムムイオン、塩化物イオン、リン酸イオンの四種類とし、これらの濃度測定に用いる比色キットは実施例１と同じものを使用した。なお、測定は、超純水で１０倍に希釈したワインを用いた。 In this embodiment, the inorganic ions to be measured are calcium ions, magnesium ions, chloride ions, and phosphate ions, and the colorimetric kit used for measuring these concentrations is the same as in Example 1. did. For the measurement, wine diluted 10 times with ultrapure water was used.
その結果、図４に示すように、判別対象のワインは、カルシウムイオンの濃度を示す試料は薄紫色を呈し、マグネシウムイオンの濃度を示す試料は紫色を呈し、塩化物イオンの濃度を示す試料は青色を呈し、リン酸イオンの濃度を示す試料は緑色を呈した。 As a result, as shown in FIG. 4, the sample wine showing the calcium ion concentration is light purple, the sample showing the magnesium ion concentration is purple, and the sample showing the chloride ion concentration is as shown in FIG. The sample which showed blue and showed the density | concentration of a phosphate ion exhibited green.
一方、比較対象のワインの無機成分濃度情報は、カルシウムイオンは薄紫色、マグネシウムムイオンは紫色、塩化物イオンは青色、リン酸イオンは薄緑色であり、リン酸イオンにおいて明らかな差異が認められ、また、マグネシウムイオンにおいても、若干ではあるが、紫色が赤みがかっているのが目視で確認でき、これにより、マグネシウムイオン、リン酸イオンの各濃度を示す色が異なり、判別対象のワインから得た無機成分濃度情報は、比較対象のワインの無機成分濃度情報と不一致であったことから、この判別対象のワインと比較対象のワインとは非同一であることが判定できた。 On the other hand, the inorganic component concentration information of the comparative wine is light purple for calcium ions, purple for magnesium ions, blue for chloride ions, light green for phosphate ions, and a clear difference is observed in phosphate ions, In addition, in the case of magnesium ions, it is possible to visually confirm that the purple color is reddish, but the color indicating the concentration of magnesium ions and phosphate ions is different. Since the component concentration information is inconsistent with the inorganic component concentration information of the wine to be compared, it can be determined that the wine to be discriminated and the wine to be compared are not identical.
このように、本実施例では、赤ワインのような色調を有するものでも判別が可能であることが確認できた。 Thus, in the present Example, it has confirmed that what has a color tone like red wine was distinguishable.
尚、図４における対照試料は、各無機イオンを発色させるために必要な試薬の量と同量の超純水と判別対象、比較対象の夫々のワイン（超純水で１０倍希釈したワイン）とを混合したもので、この対照試料において、ワイン由来の色調が認められない（無色である）ことから、測定結果は、ワイン由来の色の影響を受けておらず、ワイン中の無機イオンの濃度を示す色（ワイン中の無機イオンに由来するもの）であると言える。 Note that the control sample in FIG. 4 is the same amount of ultrapure water as the amount of reagent necessary for coloring each inorganic ion, and the wine to be distinguished and compared (wine diluted 10 times with ultrapure water). In this control sample, the wine-derived color tone is not recognized (colorless), so the measurement results are not affected by the wine-derived color, and the inorganic ions in the wine It can be said that the color indicates the concentration (derived from inorganic ions in wine).
また、本発明は、実施例１，２に限られるものではなく、各構成要件の具体的構成は適宜設計し得るものである。 Further, the present invention is not limited to the first and second embodiments, and the specific configuration of each component can be appropriately designed.
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