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Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography.
Open accessAbstract
遊離グルコサミンを粉末型,水溶型,無水型で加熱褐変させた試料,あるいはBGAをエタノール及びメタノールで分別した褐変物質,あるいは,TLC分画した画分の抗酸化性ならびにその性状について測定した結果は,次のとおりである. (1) もっとも強い抗酸化性を90℃, 1時間加熱褐変した粉末型のType Gで認めた.(2) エタノールあるいはメタノールによる分別では,不溶区でより強い抗酸化性を認めた.(3) TLCにより得た画分の抗酸化性は,分画前のものよりもすべて減少した.
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Citations
Cited by
Wu, H.-C., Chen, H.-M., & Shiau, C.-Y. (2003) · Food Research International · doi:10.1016/s0963-9969(03)00104-2 · Cited by 984
Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid
Yen, G.-C., Duh, P.-D., & Tsai, H.-L. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00145-0 · Cited by 621
Physical, biochemical and antioxidant properties of some Indian honeys
Saxena, S., Gautam, S., & Sharma, A. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.05.001 · Cited by 498
Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system
Benjakul, S., Lertittikul, W., & Bauer, F. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.10.019 · Cited by 278
Jafri, L., Saleem, S., Ihsan-ul-Haq, Ullah, N., & Mirza, B. (2017) · Arabian Journal of Chemistry · doi:10.1016/j.arabjc.2014.05.002 · Cited by 130
Metadata
- Authors
- Oyaizu, M.
- Venue
- NIPPON SHOKUHIN KOGYO GAKKAISHI
- Published
- 1988
- Volume
- 35
- Issue
- 11
- Pages
- 771-775
- ISSN
- 0029-0394 (ISSN-L)
- OpenAlex
- W2156986356
- Cited by
- 339
- References
- 0
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- bronze
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- Oyaizu, M. (1988). Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. NIPPON SHOKUHIN KOGYO GAKKAISHI. https://doi.org/10.3136/nskkk1962.35.11_771
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