Multivariate Analysis by Measurement of Peroxidase and Essential Oil Components in Citrus Flavedo
スポンサーリンク
概要
- 論文の詳細を見る
Cluster analysis was done of the oxygenated compounds in cold-pressed oil (CPO) prepared from the flavedo of 45 Citrus cultivars. The compounds were classified into six main clusters. Pummelos formed two clusters containing mostly medium or larger sizes. Most of the sour Citrus fruits were placed in the pummelo clusters, but each of C. limon and C. sudachi formed a cluster that contained no other members. Isozymic analysis for peroxidase showed a band pattern of not more than three bands (P_1, P_2, and P_3) for the 42 Citrus cultivars tested. P_1 was the key band of the pummelo species. The confusion between pummelos and other fruits such as sour Citrus fruits in cluster analysis based on CPO components only was resolved on the basis of the zymograms of peroxidase followed by cluster analysis.
- 社団法人日本農芸化学会の論文
- 1994-05-23
著者
-
Zheng Hong
Department Of Molecular And Immunology Johns Hopkins School Of Public Health
-
SAWAMURA Masayoshi
Department of Bioresources Science, Faculty of Agriculture, Kochi University
-
Sawamura Masayoshi
Department Of Agricultural Chemistry Faculty F Agriculture Kochi University
-
UKEDA Hiroyuki
Department of Bioresources Science, Faculty of Agriculture, Kochi University
-
KUSUNOSE Hirozo
Department of Agricultural Chemistry, Faculty of Agriculture, Kochi University
-
Sawamura M
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
Zheng Hong
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
Ukeda H
Kochi Univ. Nankoku Jpn
-
Ukeda Hiroyuki
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
Kusunose H
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
Kusunose Hirozo
Department Of Agricultural Chemistry Faculty Of Agriculture Kochi University
-
Ootani Yoshitaka
Department of Bioresources Science, Faculty of Agriculture, Kochi University
-
Ootani Y
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
Ootani Yoshitaka
Department Of Agricultural Chemistry Faculty Of Agriculture Kochi University
-
Zheng Xiao
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
Kusunose Hirozo
Department Of Bioresources Science Faculty Of Agriculture Kochi University
関連論文
- Volatile Profiles in Cold-Pressed Peel Oil from Korean and Japanese Shiranui (Citrus unshiu Marcov. × C. sinensis Osbeck × C. reticulata Blanco)
- Glycolaldehyde Production from Ethylene Glycol with Immobilized Alcohol Oxidase and Catalase
- Volatile Constituents of Several Varieties of Pummelos and a Comparison of the Nootkatone Levels in Pummelos and Other Citrus Fruits(Food & Nutrition)
- Rapid Determination of Furfural and 5-Hydroxymethylfurfural in Processed Citrus Juices by HPLC (Analytical Chemistry)
- Levels of endogenous ethylene, carbon dioxide, and soluble pectin, and activities of pectin methylesterase and polygalacturonase in ripening tomato fruits
- Determination of Sulfite in White Wine by Amperometric Flow Injection Analysis with an Immobilized Sulfite Oxidase Reactor(Analytical Chemistry)
- Direct Immobilization of NAD to Sepharose 4B by Using the Bifunctional Reagent Glutaraldehyde
- A New Approach to the Co-immobilization of Alcohol Dehydrogenase and NAD on Glutaraldehyde-activated Sepharose and Its Application to the Enzymatic Analysis of Ethanol
- Amperometric Flow Injection Measurement of Protein in Dairy Products Using Glutaraldehyde
- Composite Dielectric Ceramics Based on BaO-Ln_2O_3-TiO_2 (Ln = Nd, La)
- Antioxidative Activities of Citrus Peel Essential Oils and Their Components against Linoleic Acid Oxidation
- Characteristic Aroma Components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) Fruit
- Evaluation of Characteristic Aroma Compounds of Citrus natsudaidai Hayata (Natsudaidai) Cold-Pressed Peel Oil
- Cluster Analysis by Measurement of Peroxidase and Esterase from Citrus Flavedo
- Co-immobilization of Alcohol Dehydrogenase, Diaphorase and NAD and Its Application to Flow Injection Analytical System for Ethanol(Analytical Chemistry)
- The Co-immobilization of Alcohol Dehydrogenase, Diaphorase, and NAD on Glutaraldehyde-activated Sepharose(Biological Chemistry)
- MS Fragment Isotope Ratio Analysis for Evaluation of Citrus Essential Oils by HRGC-MS
- Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose : the Detection of Aminoreductone by HPLC
- Effects of Several Variable Factors on the Isotope Ratio by HRGC-MS
- Isotope Ratio Analysis by HRGC-MS of Monoterpene Hydrocarbons from Citrus Essential Oils
- Reduction Mechanism of Tetrazolium Salt XTT by a Glucosamine Derivative(Food & Nutrition Science)
- Spectrophotometric Assay of Superoxide Anion Formed in Maillard Reaction Based on Highly Water-soluble Tetrazolium Salt
- Effect of Carnosine and Related Compounds on the Inactivation of Human Cu, Zn-Superoxide Dismutase by Modification of Fructose and Glycolaldehyde(Food & Nutrition Science)
- Isotope Ratio by HRGC-MS of Citrus junos Tanaka (Yuzu) Essential Oils: m/z 137/136 of Terpene Hydrocarbons
- Determination of Amino Group Based on Glutaraldehyde and XTT : Its Application to Protein Determination in Food
- Spectrophotometric Flow-Injection Analysis for Hypoxanthine Based on the Detection of Superoxide Anion
- Flow-Injection Assay of Superoxide Dismutase Based on the Reduction of Highly Water-Soluble Tetrazolium
- Spectrophotometric Assay for Superoxide Dismutase Based on the Reduction of Highly Water-soluble Tetrazolium Salts by Xanthine-Xanthine Oxidase
- Spectrophotometric Flow Injection Analysis of Superoxide Dismutase
- Inactivation of Cu, Zn-Superoxide Dismutase by Intermediates of Maillard Reaction and Glycolytic Pathway and Some Sugars
- Immunochemical Approach to Characterize Post-translational Modification of Serum Albumin Using Anti-glutaraldehyde-treated Serum Albumin Antibodies
- Determination of the Reaction Product of Glutaraldehyde and Amine Based on the Binding Ability of Coomassie Brilliant Blue
- Microbial Sensor for Estimating Organic Acids in Wine
- Physical and Chemical Properties of Agar from a New Member of Gracilaria, G.lemaneiformis(Gracilariales, Rhodophyta)in Japan
- Phenology and Morphology on a New Member of Japanese Gracilaria in Tosa Bay, Southern Japan
- Multivariate Analysis by Measurement of Peroxidase and Essential Oil Components in Citrus Flavedo
- Isozymic Analysis of Peroxidase and Esterase in Citrus Flavedo
- Volatile Constituents of Several Varieties of Pummelos and Characteristics among Citrus Species(Food & Nutrition)
- Effect of Oxygen on the Browning and Formation of Furfural in Yuzu Juice(Food & Nutrition)
- Effect of Storage on Quality Characteristics of Commercial Gracilaria Agars
- Characterization of Superoxide Anion Scavenging Compounds in Roselle (Hibiscus sabdariffa L.) Extract by Electron Spin Resonance and LC/MS
- Immobilized Enzyme-Based Microtiter Plate Assay for Ethanol in Alcoholic Beverages
- III F6 A Study of Flunarizine(sibelium)reverses the multidrug resistance gene 1(MDR1)overexpression in intractable epilepsy
- Effects of Storage Conditions on the Composition of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Essential Oil
- Characterization by GC-MS of Vietnamese Citrus Species and Hybrids Based on the Isotope Ratio of Monoterpene Hydrocarbons
- Characteristic Odor Components of Citrus reticulata Blanco (Ponkan) Cold-pressed Oil
- Assay of Angiotensin I-converting Enzyme-inhibiting Activity Based on the Detection of 3-Hydroxybutyrate with Water-soluble Tetrazolium Salt
- Flow Injection Determination of Xanthine Oxidase Inhibitory Activity and Its Application to Food Samples
- Metabolism of Benzoquinone by Yeast Cells and Oxidative Characteristics of Corresponding Hydroquinone : Application to Highly Sensitive Measurement of Yeast Cell Density by Using Benzoquinone and a Chemiluminescent Probe
- Electrochemical Measurement of Yeast Cell Density and Vitality Using 2,3,5-Trimethyll, 4-benzoquinone and Effect of Ethanol on the Metabolism of Quinone by Yeast Cells
- Characterization by GC–MS of Vietnamese Citrus Species and Hybrids Based on the Isotope Ratio of Monoterpene Hydrocarbons
- Molecular Characterization and Ultrastructural Localization of Plasmodium falciparum HSP 60(Abstracts from the Malaria Workshop)
- Structural Stability and Dehydrogenation of (MgH_2+Al, Nb) Powder Mixtures during Mechanical Alloying
- Electron Spin Resonance Analysis of Superoxide Anion Radical Scavenging Activity with Spin Trapping Agent, Diphenyl-PMPO
- Flow-Injection Assay of Catalase Activity
- Spectrophotometric Assay of Yeast Vitality Using 2, 3, 5, 6 - Tetramethyl - 1,4 - benzoquinone and Tetrazolium Salts
- Composite Dielectric Ceramics Based on BaO–Ln2O3–TiO2 (Ln = Nd, La)
- Volatile Flavor Components of Ripe and Overripe Ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in Comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka)
- Reduction of Tetrazolium Salt XTT with UHT-Treated Milk: Its Relationship with the Extent of Heat-Treatment and Storage Conditions.
- Flow Injection Analysis of Lactose in Milk Using a Chemically Modified Lactose Electrode
- A Spectrophotometric Microtiter-Based Assay of the Ability of UHT-Treated Milk to Reduce XTT.
- Flow Injection Analysis of Reduced Nicotinamide Adenine Dinucleotide Using β-Naphthoquinone-4-sulfonate as a Mediator
- Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT.
- Protective hepatitis B surface antibodies in blood and ascites fluid in the early stage after liver transplantation for hepatitis B diseases