農産かん詰食品の品質指標　ＩＩＩ　　トマトジュースかん詰のカルボニル化合物

• 森 光國

  社団法人 日本缶詰協会研究所

書誌事項

タイトル別名

• Studies on Quality Index of Canned Agricultural Foods
• (第3報)トマトジュース缶詰のカルボニル化合物

抄録

In order to evaluate the quality of canned tomato juices in long-term storage, carbonyl compounds were investigated qualitatively and quantitatitively. They were converted into 2, 4-dinitrophenylhydrazone and separated by thin-layer chromatography. 3-Deoxyglucosone, 3-deoxypentosone, hydroxymetyl furfural (HMF) and furfural were identified as dominant carbonyl compounds. Formation of furfural proceeded also at room temperature during storage, whereas HMF was formed apparently at higher temperature. On the volatile carbonyl compounds fifteen peaks were detected on gas chromatograms injected with 2, 4-DNPs derivatives of the distillate and nine n-alkanals, three methylalkylketones and furfural were estimated.

収録刊行物

• 日本食品工業学会誌

  日本食品工業学会誌 22 (6), 259-264, 1975

  社団法人 日本食品科学工学会

詳細情報

• CRID: 1390282681383528704
• NII論文ID: 130003966734
• DOI: 10.3136/nskkk1962.22.259
• ISSN: 00290394
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可