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和三盆糖の着色に及ぼす製造条件の影響
https://kagawa-u.repo.nii.ac.jp/records/3174
https://kagawa-u.repo.nii.ac.jp/records/3174c0a8dbd1-a1c2-4c68-b516-dfcaf6961c69
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00038339_32_2_135.pdf (273.1 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
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| 公開日 | 2012-03-27 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 和三盆糖の着色に及ぼす製造条件の影響 | |||||||||||
| 言語 | ja | |||||||||||
| タイトル | ||||||||||||
| タイトル | Effects of manufacturing conditions on browning of Wasanbon-to sugar | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| アクセス権 | ||||||||||||
| アクセス権 | open access | |||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||
| 著者 |
松井, 年行
× 松井, 年行
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | Three series of experiments were carried out to elucidate manufacturing conditions influencing on the browning of Wasanbon-to sugar. In the first experiment, the relationship between three factors including reaction temperature, reaction time and varieties of sugar canes (N : Co310 and Chikusha) was examined. In the second series, the relation between reaction temperature, reaction time, and the pressed juice with or without ether extraction was examined. In the above two series of experiments, effects of the factors were analyed statistically by the three way classification method. In the third series, effects of seven factors including reaction temperature, amino acids, pH, reducing sugars, sucrose, reaction time, and water on the browning of Wasanbon-to sugar were examined by 3n, fractional factorial experiment using he orthogonal array table. The 3-deoxyglucosone (3-DG) content and absorbance at 440 nm were used as indications of the browning in the above three series of experiments. Both the 3-DG content and the absorption value of the pressed juice from sugar cane (variety N: Co310) were lower than those of Chikusha. There was no significant difference between the pressed juices with or without ether extraction, while the pressed juice with the extraction showed lower absorbance than the unextracted one. The 3-DG content in Wasanbon-to sugar was affected significantly by changes of levels of amino acids, reducing sugars, and water in Shiroshita-to sugar (prerefined sugar). | |||||||||||
| 言語 | en | |||||||||||
| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | 和三盆糖の着色について, 影響する因子をさかすために3系列の実験を行なった. 第1は, 反応温度, 反応時間, 品種の3因子の関係を試験した. 第2は, 反応温度, 反応時間, さとうきび圧搾汁の前処理の有無を試験した. 前処理とは, 圧搾汁をエーテルで抽出した. 2系列での実験において, 因子の効果を3元配置によって統計的に分析した. 第3は, 和三盆糖の褐変に関する反応温度, アミノ酸, pH, 還元糖, ショ糖, 反応時間, 水量からなる7因子の効果を, 直交配列表による要因分析である3nによって検討した. 3-デオキシグルコソン(3DG)含量と0.D.440nmの吸光値を褐変の尺度とした. N:Co310の圧搾汁は竹蔗のそれよりも3DG含量は少なかった. エーテル抽出物と無処理物には3DG含量に有意差はなかったが, 圧搾汁は無処理区よりも吸光値が低かった. 白下糖のアミノ酸, 還元糖, 水の含量は, 和三盆糖の3DG含量に影響を与えた. | |||||||||||
| 言語 | ja | |||||||||||
| 書誌情報 |
ja : 香川大学農学部学術報告 en : Technical bulletin of Faculty of Agriculture, Kagawa University 巻 32, 号 2, p. 135-140, 発行日 1981-03-01 |
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| 出版者 | ||||||||||||
| 出版者 | 香川大学農学部 | |||||||||||
| 言語 | ja | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||
| 収録物識別子 | 0368-5128 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AN00038339 | |||||||||||
| 著者版フラグ | ||||||||||||
| 出版タイプ | VoR | |||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||
| WAID | ||||||||||||
| 1407 | ||||||||||||
| KEID | ||||||||||||
| 2573 | ||||||||||||
