トマト製品の褐変機構に関する研究

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書誌事項

タイトル別名
  • Studies on Browning Mechanism of Tomato Products
  • トマト セイヒン ノ カッペン キコウ ニ カンスル ケンキュウ 5 カッペン トマト セイヒン チュウ ノ フルフラール オヨビ 5-ヒドロキシメチルフルフラール ノ カクニン
  • Part V. Confirmations of furfural and 5-hydroxymethylfurfural in darkend tomato products
  • (第5報)褐変トマト製品中のフルフラールおよび5-ヒドロキシメチルフルフラールの確認

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抄録

The presences of furfural and 5-hydroxymethylfurfural in darkend tomato products were confirmed. The furfurals were characterized as the anti-forms of 2, 4-dinitrophenylhydrazone derivatives.<BR>Furfurals were extracted from the sample with ether and separated into furfural and 5-hydroxymethylfurfural by steam distillation. Furfurals were derived into hydrazones in the usual manner. Each hydrazone derivative was purified by column chromatography on acid alumina with benzene-ethyl acetate as eluent, respectively and recrystallized from ethanol-ethyl acetate. UV and IR data of purified hydrazones were identical with those of the authentic samples.

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