The ornithine content of an extract of the brackish-water bivalve, Corbicula japonica, increased when the bivalve was frozen. It was not influenced by the period of freezing. This phenomenon was not apparent in the scallop, little-neck clam, or hard clam. We applied various low-temperature conditions for processing the bivalve from 4 degrees C to -10 degrees C and measured the ornithine content of each extract. The ornithine content was maximized by processing at - 4 degrees C. The increase in this ornithine content was reduced when the bivalve was stored at 5 degrees C or 15 degrees C after processing at - 4 degrees C, this decrease being reversed when the bivalve was again processed at - 4 degrees C after warming. Low-temperature processing of the brackish-water bivalve therefore increased the ornithine content of the extract.

: The oxidative degradation of bisphenol A (BPA) by several fruit homogenates was investigated. Their homogenates were incubated with BPA at 25 °C for 0 to 120 min, and the acetone extracts were analyzed by high‐performance liquid chromatography (HPLC) with a photodiode array detector (200 to 650 nm). The 2 degradation products (UK‐1 and UK‐2) from BPA were detected on HPLC chromatograms (280 nm). UK‐1 and UK‐2 were identified to be 2‐(3,4‐dihydroxyphenyl)‐2‐(4‐ydroxyphenyl) propane, (3‐OH‐BPA) and 4‐[1‐(3,4‐dihydroxyphenyl)‐isopropyl]benzene‐1,2‐diol, (3,3′‐diOH‐BPA), respectively, by HPLC‐MassPectrometry (LC‐MS). In the process of incubation, the peak of 3‐OH‐BPA attained the maximum value in the 1st 20 min, and that of 3,3′‐diOH‐BPA increased more slowly, attaining the maximum in 50 min. On the other hand, incubation of 3‐OH‐BPA (instead of BPA) with grape homogenates gave the maximum peak of 3,3′‐diOH‐BPA in only 10 min. 3, 3′‐diOH‐BPA was a polyphenol compound that contained 4 hydroxyl groups. These results suggested that BPA would be degraded (converted) to brown pigments through the compounds of 3‐OH‐BPA and 3, 3′‐diOH‐BPA in some fruit homogenates.

A collaborative study involving 8 laboratories was conducted to evaluate a method for the simultaneous determination of pesticide residues in 6 types of fruits and vegetables (spinach, tomato, apple, radish, cabbage and carrot). The method of analysis was the same as reported by Kakimoto et al.