糖類のペーパークロマトグラフに就て : リンゴの加工に関する研究(第5報)

概要

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(A) When the paper chromatograms of sugars were made by using aniline hydrogen-phthalate as the spraying agent, the following facts were observed.1) The color reactions of glucose, fructose, xylose, and sucrose were fairly different according to the temperature and the time of heating.2) At the temperature of 105℃, xylose reacted most rapidly, and fructose most slowly. Sucrose showed no color under this condition.3) By heating 10 minutes under 115〜120℃, the spot of sucrose was herdly recognized, and above 130℃ the area of the spot grew twice as large as before.4) The detection of a small quantity of xylose became difficult on account of the darkening of background.B) After the apple juice was fermented with alcohol yeast, the remained sugar was about 0.15g/100ml, and on the chromatogram only one spot corresponding to xylose was observed.
社団法人日本生物工学会の論文
1951-06-15