文章基本信息

标题：クロロゲン酸の自動酸化におけるESRスペクトル
本地全文：下载
作者：尊田民喜 ; 大村浩久
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：1
页码：55-58
DOI：10.4327/jsnfs1949.30.55
出版社：Japanese Society of Nutrition and Food Science
摘要：ESR spectra were estimated by the static or flow method in the course of the alkaline autoxidation of chlorogenic acid which is one of the substrates in enzymatic browning of apple. When water, methyl alcohol or N, N-dimethylformamide was used as solvent in the autoxidation of chlorogenic acid, no signal was observed by the static method, but in case of alkaline ethanolic solution, ESR spectrum composed of 14-16 signals was observed and also during the course of the oxidation, the number of signals did not change but only the intensity decreased with time. On the other hand, when above mentioned solvent had been employed, 8 signals were observed by the flow method. The ESR spectrum consisting of 8 signals has the coupling constants 5.0 gauss, 2.4 gauss and 1.2 gauss, which were presumed to be attributed mainly to an interaction of an unpaired electron with three unequivalent protons at position 5, 6 and 3, respectively. Thus, it has been assumed to be the hyperfine structure of o-semiquinone type anion radical of chlorogenic acxd.