醤油の色に関する研究-3-

スポンサーリンク

概要

• 論文の詳細を見る

• The compounds which increase the colour intensity in Soy-sauce were separated as 2, 4-dinitro-phenylhydra zone compounds. Those compounds were characterized (specified) by paper and column chromatography, ultra-violet absorption. The results are following 1. Carbonyl compounds promote to darkening of Soy-sauce. These carbonyl compounds were composed 13 aldehydes and 4 ketonic acids. 2. In these carbonyl compounds, acetaldehyde was recognized, crotonaldehyde, diacetyl and levulinic acid were presumed, still unknown 10 aldehydes and 3 ketonic acids were gained.

• 社団法人 日本農芸化学会の論文

著者

• 中川 泰

  浪速大学農学部農芸化学教室

• 大亦 正次郎

  浪速大学農学部農芸化学教室

• 上野 照雄

  浪速大学農学部農芸化学教室

関連論文

• 醤油の色に関する研究-3-
• 醤油の色に関する研究-4-

スポンサーリンク