Structure and Interrelation of the Free Radical Species and the Precursor Produced by the Reaction of Dehydro-L-ascorbic Acid and Amino Acid
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概要
- 論文の詳細を見る
A product which changes readily to a stable blue, free radical species was isolated from the reaction mixture of dehydro-L-ascorbic acid and an amino acid, and was identified as tris-(2-deoxy-2-L-ascorbyl)amine. Chemical studies using acetone derivatives and analogous compounds confirmed its 3-fold symmetrical structure. These studies also confimred that the above compound was oxidized to a stable free radical retaining a symmetrical structure, and was oxidized further to a known red pigment, the oxidized form of bis(2-deoxy-2-L-ascorbyl)amine with the elimination of one molecule of ascorbic acid.
- 社団法人 日本農芸化学会の論文
著者
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Namiki Mitsuo
Department Of Fermentation Tokyo University Of Agriculture
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Hayashi Tateki
Department Of Food Science & Technology Faculty Of Agriculture Nagoya University
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TSUJI Keiichi
The Institute of Physical and Chemical Research
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MANOU Fue
Department of Food Science and Technology, Faculty of Agriculture, Nagoya University
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