夏蜜柑果汁製造に關する基礎的研究 (第3報) : 果汁中の糖に就いて

概要

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As a part of the fundamental studies on the manufacture of Natsudaidai juice, the sugars in it have been investigated, and the following results were obtained.1) The proportions of sucrose to hexose during the natusdaidai season are shown in Table 1.In the growing period of natsudaidai fruit, the proportion of sucrose to hexose increased, but in the over-ripening period it decreased.2) The sugars of natsudaidai juice were detected by the paper partition chromatography. On the chromatogram, 3 spots corresponding to glucose, fructose and sucrose were observed.3) The hydrolyzing ability of citric acid solution decreased by an additon of the ash of the natsudaidai juice.4) Sucrose and raffinose were hydrolyzed by citric acid, but trehalose, maltose and lactose were not.
社団法人日本生物工学会の論文
1952-11-15