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タイトルヨミ
カラメル ノ ケンキュウ ダイ2ホウ ショトウ ノ ネツ ブンカイ ニヨル ショウトウルイ ノ セイセイ
日本語以外のタイトル
Caramels and Caramelization(Part 2) : Formation of Oligosaccharides in the Pyrolysis of Sucrose
ファイル
言語
日本語
著者
北岡 正三郎
鈴木 喜六
内容記述(抄録等)
Sucrose was pyrolyzed in the open air at 190± 5° to 12% weight loss and the residue extracted with 84% hot ethanol. The caramel obtained by concentrating this extract was submitted to carbon-Celite column chromatography and the fractions of 0-5.0% ethanol eluates analyzed for the constituents by means of paper and thin-layer chromatographies. Glucose and fructose were found to be present, the fact indicating that a part of sucrose was hydrolyzed during the pyrolysis. Levoglucosan and the three α-gluco-disaccharides of isomaltose, kojibiose and nigerose were identified by chromatographies and conversion into the acetates. Color reactions revealed presence of a few ketose-containing substances, beside undecomposed sucrose, and a number of unreducing substances, some of which were proved to be anhydro-disaccharides made of glucose and an anhydrosugar.
掲載誌名
島根農科大学研究報告
15
開始ページ
(A-3)19-24
ISSN
05598311
発行日
1967-01-31
NCID
AN00108241
出版者
島根農科大学
出版者別表記
The Shimane Agricultural College
資料タイプ
紀要論文
部局
生物資源科学部
備考
A,Bを含む
開学十五周年記念号(Commemoration Issue for the 15th Aniversary)
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