Characterization of zinc chelating compounds in instant coffee.

DOI 5 Citations
  • ASAKURA Tomiko
    Department of Nutrition and Food Science, Ochanomizu University
  • NAKAMURA Yuki
    Department of Nutrition and Food Science, Ochanomizu University
  • INOUE Noriko
    Department of Nutrition and Food Science, Ochanomizu University
  • MURATA Masatsune
    Department of Nutrition and Food Science, Ochanomizu University
  • HOMMA Seiichi
    Department of Nutrition and Food Science, Ochanomizu University

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Abstract

The complex formation of zinc with constituents in instant coffee was studied by complexometry, using the modified tetramethyl murexide (TMM) method. The activity of Zn2+ binding was measured in a pH 5.0 hexamine buffer containing 1 mM ZnCl2. Instant coffee to which Zn2+ had been added was separated into three color components by Sephadex G-25 gel permeation chromatography. Among these components, the second was the strongest in Zn2+ binding activity. Instant coffee with Zn2+ was also chromatographed on an anion exchange column of Amberlite IRA-410 (OH-), the zinc adsorbed on the column being eluted with 0.01 M acetic acid. A mixture of zinc chloride and coffee was subjected to paper electrophoresis, and Zn2+ moved toward the anode at pH 8.5 and pH 6.4. Even at pH 3.2, some compounds carrying Zn2+ moved toward the anode. It follows that the ligands in instant coffee to bind Zn2+ are acidic in nature and that their molecular size is less than 5, 000.

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Details 詳細情報について

  • CRID
    1390282681438789760
  • NII Article ID
    110006324863
  • NII Book ID
    AA00515312
  • DOI
    10.1271/bbb1961.54.855
  • COI
    1:CAS:528:DyaK3cXkt1ansb0%3D
  • ISSN
    18811280
    00021369
    http://id.crossref.org/issn/00021369
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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