亜硫酸と食品成分との反応について

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With the hygienic research of bound sulfurous acid as objective, in the present report, the reactivity of sulfurous acid with typical food components under various conditions was investigated and the factors listed below were confirmed. 1) Food components (carbonyl compounds) that were bounded to sulfurous acid were acetaldehyde, pyruvic acid, aldehyde of 2-ketoglutaric acid; ketones and sugars were arabinose, glucose, galactose, aldose of mannose, mannose, and lactose. 2) Aldehydes and ketones bounded quickly to sulfurous acid with a high binding rate (over 85%). Sugars such as arabinose, galactose, and mannose took 12 hours to reach the peak binding rate (about 56%). Whereas for glucose, maltose, and lactose, even at 48 hours, a low binding rate of less than 20% was seen. 3) Carbonyl compounds other than acetaldehyde showed an increase in binding rate to sulfurous acid as the temperature increased. In addition, regarding appropriate pH, that for aldehydes and ketones was a wide range of pH 2 to 7 and the range for sugars was pH 4 to 6. 4) Concentration of sulfurous acid were fixed and made to react with random concentrations of each carbonyl compound. Aldehydes and detones bonded in a ratio of approximately 1:1. For sugars, in order for the linear aldehyde molecule to react only with sulfurous acid, a high concentration of sugars was considered necessary to obtain high bonding. 5) It became possible to measure bound sulfurous acid by the HPLC method, from the difference in measured values of carbonyl compounds obtained before and after the addition of sulfurous acid.
日本食品化学学会の論文
1995-03-28

亜硫酸と食品成分との反応について

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