Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 11 Issue 2
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- Pages.93-98
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- 1979
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- 0367-6293(pISSN)
Antioxidant Activity of Methylene Chloride Extracts Obtained from Glucose-Ammonia (1M+8M) Browning Mixtures
Glucose-Ammonia (1M+8M) 갈색화(褐色化) 반응액(反應液)에서 얻어진 Methylene Chloride 추출물(抽出物)의 항산화(抗酸化) 효과(?果)
- Paik, Hyang-Deok (Department of Food Technology, College of Agriculture, Korea University) ;
- Kim, Dong-Hoon (Department of Food Technology, College of Agriculture, Korea University)
- Published : 1979.06.30
Abstract
An attempt was made to investigate the antioxidant activity of methylene chloride extracts of a glucose-ammonia browning reaction mixture, which contain pyrazines, important intermediate prod ucts of Maillard-type browning reactions. Methylene chloride extracts were obtained from a glucose-ammonia(1M+8M) browning reaction mixture, which had been heated at
본실험(本實驗)에서는 Maillard형(型) 갈색화반응(褐色化反應)의 중요(重要)한 중간생성체(中間生成體)의 하나인 pyrazine유도체(誘導體)의 항산화효과(抗酸化效果)를 보기위해 먼저 이를 주요구성성분(主要構成成分)으로 하는 methylene chloride추출물(抽出物)의 항산화효과(抗酸化效果)를 검토(檢討)하고저 했다. 즉, pyrazine유동체생성(誘導體生成)의 최적조건(最適條件)에 따라 glucose-ammonia(1M+8M)갈색화(褐色化) 반응액(反應液)을
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