Structure of Green Pigment Formed by the Reaction of Caffeic Acid Esters (or Chlorogenic acid) with a Primary Amino Compound.
-
- YABUTA Goro
- Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
-
- KOIZUMI Yukimichi
- Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
-
- NAMIKI Kazuko
- Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture Current address: Sugiyama Jogakuen University
-
- HIDA Mitsuhiko
- Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture Current address: Tokyo Metropolitan University
-
- NAMIKI Mitsuo
- Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture Current address: Nagoya University
この論文をさがす
抄録
A marked greening observed in some foods such as sweet potato, burdock, and others during food processing was shown to be due to green pigment formation by the condensation reaction of two molecules of chlorogenic acid or caffeic acid ester with one molecule of a primary amino compound under aeration in alkaline solution. Reduction of the green pigment by ascorbic acid or NaBH4 gave a yellow product, which readily turn green and then blue in air. The reduced and acetylated product of the green pigment was identified to be a novel trihydroxy benzacridine derivative, and the yellowish ethanol solution of this product immediately turned green upon addition of butyl amine or diluted alkali. Therefore, the green pigment was assumed to be an oxidized quinone type product of trihydroxy benzacridine. This identification of the structure was supported by the correspondence of the measured absorption spectra with those calculated by the molecular orbital method. A possible charge transfer complex between products of different oxidation steps in green solution was proposed.
収録刊行物
-
- Bioscience, Biotechnology, and Biochemistry
-
Bioscience, Biotechnology, and Biochemistry 65 (10), 2121-2130, 2001
公益社団法人 日本農芸化学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282681452683776
-
- NII論文ID
- 110002693250
-
- NII書誌ID
- AA10824164
-
- COI
- 1:CAS:528:DC%2BD3MXotFantbs%3D
-
- ISSN
- 13476947
- 09168451
-
- NDL書誌ID
- 5968979
-
- PubMed
- 11758899
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可