ニトロフラン誘導体の食品防腐剤としての研究 : (第8報) ニトロフラン誘導体の構造とSH基や肉蛋白質による分解の関係

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Inactivations of various kinds of nitrofuran derivatives in 0.1% cysteine solution and in fish meat homogenate during cooking process (for 30 in at 90℃) were compared.As a result of the above experimens, the nitrofuran derivatives having -CH=NR in their side chain and which were connected at the 2-position of the furan ring were found to stable under both of the above conditions (Tables la and 2a) and the nitrofuran derivatives having -CH=[chemical formula]in their side chain were generally found to be instable (Tables 1b, 1c, 2b and 2c). But one nitrofuran derivative having the later type of side chain was stable under both conditions. This compound has the following structure. [chemical formula] Through this inactivation experiment of nitrofuran derivatives in the solutions of the various concentrations of cysteine, the stability of nitrofuran derivatives showed various degrees dependeing upon the compound. The stability of the compounds involved in the instable group which had [chemical formula] in its side chain were affected by the kinds of R_1 and r_2,and the most instable compound had such radicals as R_1 : -CONH_2 and R_2 : -H in its side chain.With these findings, it was concluded that a nitrofuran derivative useful as a food preservative could be easily screened through a cysteine stability test and also through synthesis by changing R_1 and R_2 in its side chain.
社団法人日本生物工学会の論文
1965-06-25