BASE-CATALYZED SUCROSE DEGRADATION STUDIES

被引：17

作者：

SHAW, PE

TATUM, JH

BERRY, RE

机构：

[1] U. S. Fruit and Vegetable Products Laboratory, Southern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture, Winter Haven

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 04期

关键词：

D O I：

10.1021/jf60164a033

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Alkaline sucrose degradation at 100° C. yields hydroxyacetone, 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and acetic, propionic, and lactic acids. These products probably arise by base-catalyzed hydrolysis of sucrose to hexoses that are further degraded. The relationship of this study to nonenzymic browning in sucrose-containing foods is discussed. © 1969, American Chemical Society. All rights reserved.

引用

页码：907 / &

共 12 条

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[6] BASE-CATALYZED FRUCTOSE DEGRADATION AND ITS RELATION TO NONENZYMIC BROWNING [J].

SHAW, PE ;

TATUM, JH ;

BERRY, RE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) :979-&

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[8]

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[9] SOME COMPOUNDS FORMED DURING NONENZYMIC BROWNING OF ORANGE POWDER [J].

TATUM, JH ;

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (05) :773-&

[10] DEGRADATION PRODUCTS FROM ASCORBIC ACID [J].

TATUM, JH ;

SHAW, PE ;

BERRY, RE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (01) :38-&

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