title: [Analysis of constituents of ester-type gum bases used as natural food additives].
abstract: The differences in the constituents of ten ester-type gum bases used as natural food additives in Japan (urushi wax, carnauba wax, candelilla wax, rice bran wax, shellac wax, jojoba wax, bees wax, Japan wax, montan wax, and lanolin) were investigated. Several kinds of gum bases showed characteristic TLC patterns of lipids. In addition, compositions of fatty acid and alcohol moieties of esters in the gum bases were analyzed by GC/MS after methanolysis and hydrolysis, respectively. The results indicated that the varieties of fatty acids and alcohols and their compositions were characteristic for each gum base. These results will be useful for identification and discrimination of the ester-type gum bases.
authors.affiliation: National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
authors.forename: Atsuko
authors.initials: A
authors.lastname: Tada
authors.forename: Aino
authors.initials: A
authors.lastname: Masuda
authors.forename: Naoki
authors.initials: N
authors.lastname: Sugimoto
authors.forename: Kazuo
authors.initials: K
authors.lastname: Yamagata
authors.forename: Takeshi
authors.initials: T
authors.lastname: Yamazaki
authors.forename: Kenichi
authors.initials: K
authors.lastname: Tanamoto
mesh_terms: D000438:Alcohols / Q000032:analysis; D002855:Chromatography, Thin Layer; D005227:Fatty Acids / Q000032:analysis; D005503:Food Additives / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D007809:Lanolin / Q000032:analysis; D014885:Waxes / Q000032:analysis
chemical_list: D000438:Alcohols; D005227:Fatty Acids; D005503:Food Additives; D014885:Waxes; D007809:Lanolin