ニトロフラン誘導体の食品防腐剤としての研究 : (第10報) ニトロフラン誘導体のシステインによる分解に影響する条件について (その1)

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A few conditions causing the reduction of nitrofuran derivatives using cysteine were examined. Results were as follows : 1. Reduction of nitrofuryl acryl amide (Z) using eysteine was greatly affected by the pH value. Cysteine quantity required for 50% reduction of Z was exponentially increased with decrease of the pH value.2. Reduction of both Z and nitrofurazone (F) were increased with increased boiling time and increased temperature. A higher concentration of cysteine and a longer boiling time were needed for the reduction of F but a much lower concentration of cysteine and shorter boiling time were needed for the reduction of Z.3. The maximum absorption peak of F at 375mμ was decreased and shifted during boiling time to a peak having a shorter wave length. When Z was reduced with cysteine at various time intervals the absorption maximum at 360 mμ was reduced and a new absorption peak at about 304 mμ appeared.4. Lower boiling temperature caused a decreased reduction ratio of F and Z. The boiling time required for 50% reduction in Z was exponetially increased with a decrease in boiling temperature. Q_<10 > calculated for the above relationship was about 1.9.
社団法人日本生物工学会の論文
1965-12-25