Atsuko Tada

Profile Information

Affiliation: Chief, First Section, Division of Food Additives, National Institute of Health Sciences

Degree: Ph.D.

J-GLOBAL ID: 200901028887454000
researchmap Member ID: 5000100989

External link: http://www.nihs.go.jp

Research Interests

Research Areas

Research History

Oct, 2015 - Present

Chief, the First Section, Divisioin of Food Additives, National Institute of Health Sciences
Oct, 2003 - Oct, 2015

Researcher, the Second Section, Division of Food Additives, National Institute of Health Sciences
Apr, 1995 - Sep, 2003

Researcher, National Cancer Center Research Institute

Committee Memberships

2025 - Present

農業資材審議会, 飼料分科会, 委員
2024 - Present

食品衛生基準審議会, 添加物部会員
2017 - Present

専門家, FAO/WHO合同食品添加物専門家委員会
2021 - 2025

農業資材審議会, 飼料分科会, 小委員会専門委員
2022 - 2024

薬事・食品衛生審議会, 食品衛生分科会, 添加物部会員
2019 - 2023

内閣府食品安全委員会, 添加物専門調査会等, 専門委員

Awards

Jun, 2016

奨励賞, 有効性及び含有成分組成に基づく天然添加物の品質評価に関する研究, 日本食品化学学会
Jun, 2016

論文賞, 味認識装置による既存添加物苦味料及び関連苦味化合物の品質評価, 日本食品化学学会

多田敦子, 杉本直樹, 小林義和, 濱田ひかり, 石附京子, 秋山卓美, 伊藤裕才, 川原信夫, 山﨑壮, 穐山浩
May, 2010

奨励賞, 既存添加物の含有成分分析法の開発に関する研究, 日本食品衛生学会

多田敦子

Papers

Isomer synthesis focusing on sulfanilic acid moiety of ESBSAs: possible impurities in Brilliant Blue FCF and Fast Green FCF

Takashi Kurohara, Chiye Tatebe, Yumiko Fujiwara, Shohei Takada, Koji Fujihara, Shimba Kawasue, Atsuko Tada, Naoki Sugimoto

Food Additives & Contaminants: Part A, 1-11, Jan 20, 2026
Synthesis and Quantitation of m,p-ESBSA: An Impurity in Brilliant Blue FCF and Fast Green FCF

Takashi Kurohara, Chiye Tatebe, Yumiko Fujiwara, Shohei Takada, Kyoko Ishizuki, Koji Fujihara, Shimba Kawasue, Atsuko Tada, Naoki Sugimoto

Journal of Agricultural and Food Chemistry, 73(39) 24997-25006, Sep 16, 2025
Estimation of daily intake of food additives by Japanese young children using the market basket method in 2018.

Shoko Terami, Hiroki Kubota, Nozomi Koganesawa, Saori Murakoshi, Mutsumi Satou, Yuriko Sekine, Sayaka Watanabe, Noriko Tsuruoka, Mikio Sugiki, Shoichi Tahara …

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 40(3) 328-345, Mar, 2023
[Validation of Method for Nitrite Determination in Foods].

Kyoko Sato, Shoko Terami, Takahiro Sasaki, Hikaru Sakurai, Akira Shimoyama, Haruko Sekido, Shoichi Tahara, Takahiko Hara, Takudo Ito, Shinji Yamamoto …

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, 64(6) 240-245, 2023
[Suitability of Culture Broth and Conditions for Escherichia coli Growth and Gas Production as a Test for Food Additives in EC Broth].

Shouhei Hirose, Maiko Watanabe, Atsuko Tada, Naoki Sugimoto, Kyoko Sato, Yukiko Hara-Kudo

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, 64(2) 69-77, 2023
HPLC determination of quercetin using relative molar sensitivity to methylparaben as a single reference

Yuzo Nishizaki, Kyoko Ishizuki, Naoko Masumoto, Atsuko Tada, Naoki Sugimoto, Kyoko Sato

Jpn. J. Food Chem. Saf., 27(2) 42-52, Aug 31, 2020 Peer-reviewed
[Method Verification for Vitamin D Analysis in Processed Foods Based on the Analytical Manual for the Standard Tables of Food Composition in Japan 2015 (Seventh Revised Edition)].

Ippei Suzuki, Yasuhito Kumai, Atsuko Tada, Kyoko Sato, Keizo Umegaki, Tsuyoshi Chiba, Jun Takebayashi

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, 61(2) 53-57, 2020 Peer-reviewed
Determination of isomer abundance ratio of 2,4-dimethyl-4-phenyltetrahydrofuran used as flavoring agent

Naoko Masumoto, Yuzo Nishizaki, Kyoko Ishizuki, Kaori Nakajima, Naoki Sugimoto, Atsuko Tada, Young-Man Cho, Kumiko Ogawa, Kyoko Sato

Japanese Journal of Food Chemistry and Safety, 26(1) 63-67, Apr 26, 2019 Peer-reviewed
Relative molar sensitivities of carnosol and carnosic acid with respect to diphenylamine allow accurate quantification of antioxidants in rosemary extract

Yuzo Nishizaki, Naoko Masumoto, Kaori Nakajima, Kyoko Ishizuki, Taichi Yamazaki, Miho Kuroe, Masahiko Numata, Toshihide Ihara, Atsuko Tada, Naoki Sugimoto …

Food Additives & Contaminants: Part A, 36(2) 203-211, Feb 1, 2019 Peer-reviewed
Determination of starting materials, intermediates, and subsidiary colors in the color additive Food Red No. 106 (Sulforhodamine B) using high-performance liquid chromatography.

Chiye Tatebe, Takashi Ohtsuki, Tsuyoshi Fujita, Koji Nishiyama, Sumio Itoh, Naoki Sugimoto, Hiroki Kubota, Atsuko Tada, Kyoko Sato, Hiroshi Akiyama

Food chemistry, 237 733-742, Dec 15, 2017
Identification of Characteristic Phenolic Constituents in Mousouchiku Extract Used as Food Additives

Morio Yoshimura, Keisuke Ochi, Hiroshi Sekiya, Eiji Tamai, Jun Maki, Atsuko Tada, Naoki Sugimoto, Hiroshi Akiyama, Yoshiaki Amakura

CHEMICAL & PHARMACEUTICAL BULLETIN, 65(9) 878-882, Sep, 2017
Development of an analytical method for the determination of octanoic acid in uncooked foods treated with peracetic acid-based sanitizers and measurement of octanoic acid levels in imported uncooked foods

Suzuki Ippei, Ohtsuki Takashi, Yoshida Mitsuya, Yoshida Mika, Abe Yutaka, Kubota Hiroki, Tatebe Chiye, Tada Atsuko, Yano Takeo, Sato Kyoko …

Japanese Journal of Food Chemistry and Safety, 24(1) 25-31, 2017 Peer-reviewed
Preparation of a Ammonia-Treated Lac Dye and Structure Elucidation of Its Main Component

Yuzo Nishizaki, Kyoko Ismzuia, Hiroshi Akiyama, Atsuko Tada, Naoki Sugimoto, Kyoko Sato

FOOD HYGIENE AND SAFETY SCIENCE, 57(6) 193-200, Dec, 2016 Peer-reviewed
Study on the test method of subsidiary colors in the β- apo-8’-carotenal food additive

Noriko Furusho, Chiye Tatebe, Hiroki Kubota, Atsuko Tada, Hiroshi Akiyama, Kyoko Sato

Bulletin of National Institute of Health Sciences, 2016(134) 68-72, 2016
Study on the determination of ferricyanide in ferrocyanide using high performance liquid chromatography

Chiye Tatebe, Hiroki Kubota, Takashi Ohtsuki, Atsuko Tada, Yoko Kawamura, Hiroshi Akiyama, Kyoko Sato

Bulletin of National Institute of Health Sciences, 2016(134) 63-67, 2016
An IC-MS/MS Method for the Determination of 1-Hydroxyethylidene-1,1-diphosphonic Acid on Uncooked Foods Treated with Peracetic Acid-Based Sanitizers.

Ippei Suzuki, Hiroki Kubota, Takashi Ohtsuki, Chiye Tatebe, Atsuko Tada, Takeo Yano, Hiroshi Akiyama, Kyoko Sato

Chemical & pharmaceutical bulletin, 64(12) 1713-1719, 2016
Chromatographic Evaluation and Characterization of Components of Gentian Root Extract Used as Food Additives

Yoshiaki Amakura, Morio Yoshimura, Sara Morimoto, Takashi Yoshida, Atsuko Tada, Yusai Ito, Takeshi Yamazaki, Naoki Sugimoto, Hiroshi Akiyama

CHEMICAL & PHARMACEUTICAL BULLETIN, 64(1) 78-82, Jan, 2016 Peer-reviewed
Development of a Novel Method for Quantifying Quassin and Neoquassin in Jamaica Quassia Extracts Using the Molar Absorption Coefficient Ratio

Yuzo Nishizaki, Atsuko Tada, Kyoko Ishizuki, Yusai Ito, Aya Onoda, Naoki Sugimoto, Hiroshi Akiyama

FOOD HYGIENE AND SAFETY SCIENCE, 56(5) 185-193, Oct, 2015 Peer-reviewed
Evaluation of gardenia yellow using crocetin from alkaline hydrolysis based on ultra high performance liquid chromatography and high-speed countercurrent chromatography

Koichi Inoue, Chihiro Tanada, Hiroaki Nishikawa, Satoru Matsuda, Atsuko Tada, Yusai Ito, Jun Zhe Min, Kenichiro Todoroki, Naoki Sugimoto, Toshimasa Toyo'oka …

JOURNAL OF SEPARATION SCIENCE, 37(24) 3619-3624, Dec, 2014 Peer-reviewed
Classification of microbial α-amylases for food manufacturing using proteinase digestion.

Akiyama T, Yamazaki T, Tada A, Ito Y, Otsuki N, Akiyama H

Food science & nutrition, 2(5) 571-577, Sep, 2014 Peer-reviewed

Misc.

Optimization of Ninhydrin Test for Amino Acids by Multiple Reaction Monitoring Analysis.

Takashi Kurohara, Chiye Tatebe, Yumiko Fujiwara, Fuyuko Hioki, Tokiko Yanagimoto, Shohei Takada, Atsuko Tada, Naoki Sugimoto

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, 67(1) 22-30, Feb 25, 2026
食品中の食品添加物分析法の妥当性確認ガイドライン及び質疑応答集について

建部千絵, 多田敦子

食品衛生研究 = Food sanitation research, 75(1) 9-24, Jan, 2025
SR-HPLC法を用いた食用赤色2号中の未反応原料及び反応中間体の定量法に関する検討

建部千絵, 藤原由美子, 高田翔平, 久保田浩樹, 多田敦子, 杉本直樹

日本食品化学学会総会・学術大会講演要旨集, 31st, 2025
食品中フェロシアン化物の高感度分析法開発に向けた蛍光誘導体化法の検討

高田翔平, 建部千絵, 日置冬子, 黒原崇, 久保田浩樹, 多田敦子, 杉本直樹

日本食品化学学会総会・学術大会講演要旨集, 31st, 2025
Ruhemann’s Purple Monitoring by UHPLC/MS/MS for Ninhydrin Test

黒原崇, 建部千絵, 藤原由美子, 日置冬子, 高田翔平, 多田敦子, 杉本直樹

食品衛生学雑誌, 66(1) 12-18, 2025
第10版食品添加物公定書における改正のポイント—特集変革を迎えた食品添加物規格基準

阿部裕, 多田敦子

フードケミカル = A Technical journal on food chemistry & chemicals, 40(5) 20-24, May, 2024
食品中の食品添加物分析法の令和5年の改正について : 改正の概要とその運用

多田敦子, 建部千絵, 清水佑美

食品衛生研究 = Food sanitation research, 74(1) 15-22, Jan, 2024
相対モル感度を用いたHPLCによるソルビン酸立体異性体の定量法開発

高田翔平, 日置冬子, 丸田知枝, 藤原由美子, 黒原崇, 建部千絵, 多田敦子, 杉本直樹

日本食品衛生学会学術講演会講演要旨集, 120th, 2024
SR-HPLC法を用いた食用青色1号中の2-,3-及び4-ホルミルベンゼンスルホン酸の定量法に関する検討

建部千絵, 藤原由美子, 高田翔平, 久保田浩樹, 多田敦子, 杉本直樹

日本食品衛生学会学術講演会講演要旨集, 120th, 2024
Analysis of Free Pantothenic Acid in Foods by HPLC and LC-MS/MS

Horie Masakazu, Watanabe Moe, Tada Atsuko, Sato Kyoko

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 64(1) 47-52, Feb 25, 2023
食品添加物と微生物(1)食品添加物のいろは : 微生物との関係について考える前に知っておいて欲しい食品添加物の基本

多田敦子, 建部千絵

化学と生物 : 日本農芸化学会会誌 : 生命・食・環境 / 日本農芸化学会編, 60(11) 595-603, Nov, 2022
Study on the chloride limit test for Japan’s specifications and standards for food additives using the UV-Vis method

Tatebe Chiye, Fujiwara Yumiko, Zhang Xhong, Kubota Hiroki, Tada Atsuko, Sato Kyoko

Japanese Journal of Food Chemistry and Safety, 29(2) 61-68, Aug 30, 2022
食品中の食品添加物分析法の令和3年の改正について : 改正の概要—Revision of the Analytical Methods of Food Additives in Food : A Summary of the Revision

多田敦子, 建部千絵, 久保田浩樹

食品衛生研究 = Food sanitation research, 71(12) 7-12, Dec, 2021
食品添加物の最近の研究 : 規制関連分野の研究から

TADA Atsuko

CHEMISTRY & EDUCATION, 69(1) 12-15, Jan 20, 2021
食品中の食品添加物分析法の改正について : 改正の概要とその運用—Revision of the Analytical Methods of Food Additives in Food : A Summary of the Revision and the Operation

林明音, 多田敦子

食品衛生研究 = Food sanitation research, 69(12) 21-26, Dec, 2019
Food Additives Specifications Established by Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Kawamura Yoko, Tada Atsuko

Foods & Food Ingredients Journal of Japan, 223(1) 3-7, Feb 1, 2018
Estimation of daily intakes of food additives using market basket method in adults (2011-2013)

Kubota Hiroki, Yasunaga Megumi, Ujike Akemi, Kawahara Rumiko, Kuninaka Natsuko, Nakama Yukitoshi, Koja Ayuko, Terami Shoko, Tatebe Chiye, Tada Atsuko …

Japanese Journal of Food Chemistry and Safety, 24(3) 94-104, 2017
既存添加物チャ抽出物中のカテキン類含量と抗酸化力価の関係

島村智子, 伊藤裕才, 久保勇人, 柏木丈拡, 石川洋哉, 松井利郎, 山崎壮, 多田敦子, 杉本直樹, 穐山浩 …

24(1) 10-15, 2017
qNMR/LCから求めた相対感度係数を適用したカルミン酸定量分析法の検討

西崎雄三, 國井成則, 小西良子, 穐山浩, 井原俊英, 加藤尚志, 多田敦子, 杉本直樹, 佐藤恭子

日本食品化学学会総会・学術大会講演要旨集, 22nd 62, Jun 2, 2016
逆相系HPLCによる既存添加物・ゴマ油不けん化物の成分規格の検討

高橋未来, 井之上浩一, 西崎雄三, 多田敦子, 杉本直樹, 佐藤恭子, 穐山浩

日本薬学会年会要旨集(CD-ROM), 136th, 2016

Professional Memberships

Research Projects

食品添加物の試験法の向上及び摂取量に基づく安全性確保に関する研究

食品衛生基準科学研究費補助金, Apr, 2025 - Mar, 2028
食品健康影響評価技術研究「ばく露量推定の精緻化に資する食品の喫食量調査手法に関する研究」

食品健康影響評価技術研究, 内閣府食品安全委員会, Apr, 2024 - Mar, 2027

平原嘉親, 東泉裕子, 多田敦子, 小山達也
食品添加物の試験法の検討及び摂取量に基づく安全性確保に向けた研究

厚生労働科学研究費補助金, Apr, 2022 - Mar, 2025
食品添加物の安全性確保に資する研究

厚生労働科学研究費補助金, Apr, 2019 - Mar, 2022
食品添加物の安全性確保のための研究

厚生労働科学研究費補助金, Apr, 2016 - Mar, 2019
既存添加物の安全性確保のための規格基準設定に関する研究

厚生労働科学研究費補助金, 2014 - 2016
既存添加物の有効性と品質を確保するための規格試験法の開発

厚生労働科学研究費補助金, 2008 - 2010
天然添加物の成分と品質評価に関する研究

厚生労働科学研究費補助金, 2005 - 2007
天然添加物の分析・成分解明・化学的安全性

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