夏蜜柑果汁製造に關する基礎的研究 (第1報) : 果汁中の有機酸に就いて

概要

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As a part of the fundamental studies on the manufacture of Natsudaidai-juice, free organic acids in it have been detected by the FRANZEN'S esterification method and the paper partition chromatography. The results obtained are shown in Tables 1〜4 in the text.Free non-volatile organic acids consisted of 72.5% citric acid, 15.0% succinic acid, 9.0% malic acid, 1.0% tartaric acid and 0.5% oxalic acid, Free volatile organic acids were found to be acetic acid and formic acid.The chromatograms of citric acid, succinic acid, malic acid, tartaric acid and oxalic acid were ascertained with pure acids and hydroxamic acids derived from them.In the chromatogram of concentrated natural Natsudaidai-juice only one spot which corresponds to citric acid was recognized Change of the organic acid in the juice during the growing period is shown in Table 5 in the text.
公益社団法人日本生物工学会の論文
1952-01-15