夏蜜柑果汁製造に關する基礎的研究 (第20報) : 果汁の褐變機構について (其の8) 褐變果汁中のHydroxymethylfurfural

概要

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A considerable amount of hydroxymethylfurfural (HMF) was detected in browned Natsudaidai juice, and the determination of the HMF is one of the best methods for the inspection of juice quality.From the results of some model experiments, it may be presumed that the mechanism of HMF production is as follows.[figure]P-toluidine-N-glucoside and N-p-tolyl-isoglucosamine were used as model for the explanation of the mechanism.When heated at 100℃ in 2 N acetic acid, p-toluidine-N-glucoside was hydrolyzed to glucose and p-toluidine, but the formation of HMF under such a condition was very small. On the other hand, a considerable amount of HMF was obtained under the same condition from N-p-tolyl-isoglucosamine (Amadori rearrangement product of p-toluidine-N-glucoside).From these experiments, the Amadori rearrangement was explained to be a key reaction for the production of HMF.
公益社団法人日本生物工学会の論文
1955-11-15