還元糖とアミノ酸とのかつ変反応物に関する研究

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書誌事項

タイトル別名
  • Studies on the Browning Reaction Products from Reducing Sugar and Amino Acid
  • カンゲン トウ ト アミノサン ト ノ カツ ヘン ハンノウブツ ニ カンスル ケンキュウ 7 カツ ヘン ハンノウブツ ニ ヨル ユシ カサンカブツ ノ ブンカイ ニ ツイテ
  • Part VII Decomposition of fat hydroperoxide by the browning reaction product
  • (第7報)かっ変反応物による油脂過酸化物の分解について

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抄録

Decomposition of fat hydroperoxides by a browning reaction product prepared from D-xylose and n-cetylamine was investigated on lard stored at 37°, 60°, and 100°C. Decrease in peroxide value and weight of lard containing 20-180mg of the product was more remarkable at storage of higher temperatures, and the result was considered to be due to the acceleration of browning reaction. On lard samples of higher peroxide value, less increase in brown pigment and in the activity of reducing ferricyanide and 2, 2-diphenyl-1-picrylhydrazyl reagent was brought by addition of the reaction product, indicating that the reaction product was oxidized by hydroperoxides.

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