Formation of Yellow Pigment by the Reaction of 4-Methylthio-3-butenyl Isothiocyanate with L-Ascorbic Acid and Some Dihydroxyphenolic Compounds(Food & Nutrition)
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概要
- 論文の詳細を見る
In order to study the formation of yellow pigment in a radish root extract, a model reaction was conducted. It was found that 4-methylthio-3-butenyl isothiocyanate (4-MTBI) formed a yellow pigment in an aqueous medium by a reaction with L-ascorbic acid (L-AsA) and such dihydroxyphenolic compounds as catechol, hydroquinone, dopa, dopamine and caffeic acid. No yellow colored substance was formed when the other ten isothiocyanates were employed instead of 4-MTBI. Also, thiol compounds such as L-cysteine, dithiothreitol and the reduced form of glutathione had little effect on the formation of the yellow pigment. The possibility that a water-soluble degradation product of 4-MTBI participated in the formation of the yellow pigment is suggested.
- 社団法人日本農芸化学会の論文
- 1990-03-23
著者
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OZAWA Yoshio
Department of Health and Nutrition, Takasaki University of Health and Welfare
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UDA Yasushi
Department of Bioproductive Sciences, Utsunomiya University
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Uda Yasushi
Department Of Bioproductive Sciences Faculty Of Agriculture Utsunomiya University
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Uda Y
Niigata Coll. Niigata Jpn
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Uda Yasushi
Department Of Agricultural Chemistry Utsunomiya University
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Saito Kouji
Department Of Agricultural Chemistry Utsunomiya University
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Ozawa Yoshio
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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MAEDA Yasuhiko
Department of Bioproductive Science, Faculty of Agriculture, Utsunomiya University
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OZAWA Yoshio
Gunma Women's Junior College
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OHSHIMA Takashi
Department of Agricultural Chemistry, Utsunomiya University
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Uda Y
Department Of Bioproductive Sciences Utsunomiya University
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Maeda Y
Mie Univ. Tsu Jpn
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Ohshima T
Hitachi Ltd. Tokyo Jpn
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MAEDA Yasuhiko
Department of Agricultural Chemistry, Utsunomiya University
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