Studies on Nitrofuran Derivatives as Food Preservatives : (XI) On Conditions Causing a Reduction of Nitrofuran Derivatives Using Cysteine and Fish Meat (Part II)

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  • ニトロフラン誘導体の食品防腐剤としての研究 : (第11報) ニトロフラン誘導体のシステインによる分解に影響する条件 (その2)

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1. This study has clarified the fact that the effect of hemoglobin on the reduction of 2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide (AF-2) was identical in both cysteine solution and fish meat homogenate, while boiling at 90℃ for 30 min.2. The effect of Fe^<++> as a catalyzer for the reduction of such nitrofuran derivatives as nitrofurazone (F), AF-2 or 2-(2-phenyl)-3-(5-nitro-2-furyl)acrylamide(AP-1) was examined using various quantities of cysteine. It was found that the effect of Fe^<++> appeared only after a particular cysteine concentration was reached, and this concentration varied according to the kind of nitrofuran derivatives.3. The effect of sodium nitrite on the reduction of AF-2 in whale meat extract, while boiling at 90℃ for 30 min, was examined at various pH levels. No preventative effect of sodium nitrite oin the reduction of AF-2 was found at lower pH levels such as less than 5.0.4. The effect of Fe^<++> as a catalyzer on the reduction of F in 0.1% cysteine solution, while boiling at 90℃ for 30 min, was examined at various pH levels. No catalyzing effect of Fe^<++> was found at lower pH levels such as less than 5.0.Through the above findings it was concluded that the effects of hemoglobin and Fe<++> were identical and that the reason why no effects of Fe^<++> and hemoglobin were found at lower pH levels was caused by the deficiency of cysteine or SH containing compound which is required for a reduction of nitrofuran derivatives at a particular pH level.

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