文章基本信息

标题：ハトムギのえぐ味成分, 3, 4-ジヒドロオキシベンズアルデヒド配糖体の検索
本地全文：下载
作者：鈴木雅子 ; 奥山清美
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1977
卷号：30
期号：6
页码：419-421
DOI：10.4327/jsnfs1949.30.419
语种：Japanese
出版社：Japanese Society of Nutrition and Food Science
摘要：
The main irritant substance of Hatomugi, Coix Lacryma-Jobi Linné, var. Ma-yuen Stapf , was isolated. From the results of analysis of this substance by means of hydrolysis, thin layer chromatography, elementary analysis and infrared spectroscopy, the irritant substance in Hatomugi was presumed as a glucoside of 3, 4-dihydroxybenzaldehyde.