夏蜜柑果汁製造に關する基礎的研究(第9報) : 果汁の褐變の機構について(其の1)アスコルビン酸と褐變

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Orange juice in storage at room temperature deteriorates in flavor much more rapidly than other juices.Deterioration in flavor generally accompanied by other changes, in particular, darkening in the aqueous phase and losses of ascorbic acid.The work reported here was carried out in the hope of obtaining some information about such changes, and the following results were obtained.1) Ascorbic acid in the presence of an acid yields furfural with the evolution of carbon dioxide.2) Furfural has been detected by polarography.3) Some volatile organic acids were obtained from browned juice and browned furfural, but their nature could not yet be decided.4) In browned juice, its PH decreased with the progress of the browning.From this experiment, the author proposes that the polymerization of furfural formed during the decomposition of ascorbic acid is one of the mechanisms responsible for the browning of citrus juice.
公益社団法人日本生物工学会の論文
1953-10-15