和三盆糖製造中のカルボニル化合物の消長

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タイトル別名
  • On the Quantitative Changes of Carbonyl Compounds in the Refining Process of Japanese Traditional Refined Sugar(Wasanbon-to)
  • ワサンボン トウ セイゾウチュウ ノ カルボニル カゴウブツ ノ ショウチョウ

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Wasanbon-to which is manufactuaed in Japan by unique traditional refining procedure retains some browning color and is discolored during storage.<BR>Carbonil compounds in Wasanbon-to were determined as the first factor of a color stability. Four major spots were detected on a thin layer chromatogram of the ethyl acetate extract of the mixture containing 2, 4-dinitrophenylhydrazones obtained from the sample after treatment with the reagent. The corresponding fractions were separated by alumina column chromatography followed by thin layer chromatography on a silica gel plate. Crotonaldehyde, acetaldehyde, 5-hydroxy-methylfurfural and 3-deoxyglucosone were identified by ultaviolet and infrared spectra and gaschromatography.<BR>The "Tsuburi" step was found to remove browning color most extensively in all refining processes. The result was reflected also in the change of lightness shown in the L, a, b, chromatic value diagram.

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