黒斑病甘藷の病理化學的研究 : (第10報)被害部隣接健全層の重曹水浸漬による緑変現象の機構(その1)
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It was seen that the sound part adjacent to the injured part of black-rotten swepotato turned green in the presence of air, when it was dipped in NaHCO3 solution, as well as the cortev and the vessel of sound sweet potato. This chromogens were proved to be several caffeic acid esters such as chlorogenic acid. 2. This coloration is based on the oxidation of polyphenols in sweet potato by polyphenol oxidase and partially on the autoxidation of polyphenols; the noticeable coloration in the parts described in 1 may be explained by the accumlation of polyphenols and increase of polyphenol oxidase activity in them. 3. The presence of any one of NH, amino acids and peptides was found to be indispensable for the coloration. 4. The coloration was considered to occur through the following process; the quinone substances, produced as the result of the oxidation of caffeic acid esters by polyphenol oxidase, oxidized the amino acids, peptides or proteins in the alkaline solution, to liberate NH3. The reduced substances from quinones were condensed with the, quinorie substances or further with NH3 to give the green pigment in the similar process to ninhydrin reaction. Thus the reaction was assumed as one of STRECKER reaction. 5. Amino acids and primary amines (perhaps, also, peptides and proteins) are able to be detected by this reaction. The sample to be tested is heated at 50° with methyl caffeate in the Na2CO3-NaCO3 solution (pH 9.1), if the solution turns green, one or more of the compound are present in the sample.
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