クロロゲン酸とグリシンからの緑色反応を促進する因子について

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  • Promotive Factors for Greening Reaction from Chlorogenic Acid and Gylcine
  • クロロゲンサン ト グリシン カラ ノ リョクショク ハンノウ オ ソクシン スル インシ ニ ツイテ

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The factors that promote greening reaction from chlorogenic acid and glycine were investigated. The factors are as follows: (1)pH, (2)CoCl_2 and (3) enzyme. The greening reaction was occurred at alkaline pH more than 7, and the reaction was more promoted as the pH was higher. The addition of CoCl_2 promoted the reaction, and the concentration was proportional to the reaction rate. But no effect (of the addition) of FeCI_2 or CuCl_2 was observed. The addition of potato phenolase (EC 1.10.3.1) also promoted the reaction. Therefore, the greening reaction was most promoted by the addition of COCl_2 and the enzyme under higher alkaline pH.

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