夏蜜柑果汁製造に関する基磯的研究 : (第13報)褐変機構について(其の3)褐変反応に及ぼす有機酸の影響と林檎酸-果糖系反応の反応生成物

概要

論文の詳細を見る
Some experiments were carried out in order to investigate the effects of organic acids on the coloration of reducing sugar solutions and the reaction products of fructose and malic acid and following results were obtained. 1) The organic acid accelerated the “browning” of this system, malic acid gave more in-tense color than citric or tartaric acid, and succinic acid gave less intense color than the others. 2) These effects were much greater when glycine was present. 3) Fructose, sucrose, hydroxymethylfurfural and ascorbic acid gave “browning” in the presence of malic acid, but glucose, furfural, pyruvic acid and levulinic acid did not give such coloration. 4) From the solution of browning reaction of fructose and malic acid, some of the numerous reaction products were detected by the paper chromatography, polarography, and ultraviolet absorption spectra measurement. And on the bases of these results, some intermediates were. proposed.
社団法人日本農芸化学会の論文