夏蜜柑果汁製造に關する基礎的研究 (第19報) : 果汁の褐變機構について (其の7) 窒素配糖體

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The author studied on the relation between the browing and the N-glucoside, and the following results were obtained : 1) The reaction between glucose and glycine was complex, involving the formation of numerous compounds, as shown in Table 1 in the text. The compounds No. 2 and No. 3 had many characteristics similar to the N-glucoside, and the compound No. 4 was similar to the compound separated from hydroxymethylfurfural glycine reaction mixture. Compound No. 7 was proved to be identical with hydroxymethylfurfural.2) Aniline-N-glucoside was synthesized as a model of N-glucoside, and its properties were studied. The aniline-N-glucoside was hydrolyzed with 2 N acetic acid, and glucose, aniline and hydroxymethylfurfural were detected.It is very interesting phenomenon that the production of hydroxymethylfurfural increased with the heating from 0 to 75 min. but decreased on exceeding that time. This hydroxymethyfurfural production from N-glucoside is very important reaction for the browning.Consequently, it may be concluded that the N-glucoside derived from the mixture of reducing sugar and amino acid is one of the most important intermediates of the browning reaction.
公益社団法人日本生物工学会の論文
1955-07-15