Characterization of Zinc Chelating Compounds in Instant Coffee(Food & Nutrition)
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概要
- 論文の詳細を見る
The complex formation of zinc with constituents in instant coffee was studied by complexometry, using the modified tetramethyl murexide (TMM) method. The activity of Zn^<2+> binding was measured in a pH 5.0 hexamine buffer containing 1 mM ZnCl_2. Instant coffee to which Zn^<2+> had been added was separated into three color components by Sephadex G-25 gel permeation chromatography. Among these components, the second was the strongest in Zn^<2+> binding activity. Instant coffee with Zn^<2+> was also chromatographed on an anion exchange column of Amberlite IRA-410 (OH^-), the zinc adsorbed on the column being eluted with 0.01 M acetic acid. A mixture of zinc chloride and coffee was subjected to paper electrophoresis, and Zn^<2+> moved toward the anode at pH 8.5 and pH 6.4. Even at pH 3.2, some compounds carrying Zn^<2+> moved toward the anode. It follows that the ligands in instant coffee to bind Zn^<2+> are acidic in nature and that their molecular size is less than 5,000.
- 社団法人日本農芸化学会の論文
- 1990-04-23
著者
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Inoue Noriko
Department of Medical Science and Cardiorenal Medicine, Yokohama City University School of Medicine
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NAKAMURA Yuki
Department of Fifth Surgery, Hachioji Medical Center, Tokyo Medical University
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Inoue Noriko
Department Of Cardiology Yokohama City University Hospital
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Asakura Tomiko
Department Of Nutrition And Food Science Ochanomizu University
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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Nakamura Yuki
Department Of Analytical Chemistry Faculty Of Pharmaceutical Sciences Teikyo University
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Nakamura Yuki
Department Of Nutrition And Food Science Ochanomizu University
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HOMMA Seiichi
Department of Nutrition and Food Science, Ochanomizu University
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Homma Seiichi
Department Of Nutrition & Food Science Ochanomizu University
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Asakura Tomiko
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Inoue Noriko
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
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