한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제11권2호
- /
- Pages.93-98
- /
- 1979
- /
- 0367-6293(pISSN)
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)
Antioxidant Activity of Methylene Chloride Extracts Obtained from Glucose-Ammonia (1M+8M) Browning Mixtures
- Paik, Hyang-Deok (Department of Food Technology, College of Agriculture, Korea University) ;
- Kim, Dong-Hoon (Department of Food Technology, College of Agriculture, Korea University)
- 발행 : 1979.06.30
초록
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
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
키워드