2024-03-29T12:20:19Z
https://u-ryukyu.repo.nii.ac.jp/oai
oai:u-ryukyu.repo.nii.ac.jp:02002704
2022-02-14T21:39:46Z
1642837622505:1642837905044:1642837921027
1642838403551:1642838407312
含蜜糖工場の黒糖および市販黒糖の抗酸化活性
Antioxidative activity of organic solvent extracts from the non-centrifugal cane sugar manufactured by the industries in Okinawa and from the commercial Kokuto
仲宗根, 洋子
和田, 浩二
高良, 建作
仲里, 優子
金城, 聡子
北野, 仁海
Nakasone, Yoko
Wada, Kouji
Takara, Kensaku
Nakazato, Yuko
Kinjo, Akiko
Kitano, Hitomi
一次製品
二次製品
含蜜糖
抗酸化活性
Native Kokuto
Commercial Kokuto
Noncentrifugal cane sugar
Antioxidative activity
工場製造の黒糖(一次製品)および市販品の黒糖(二次製品)の有機溶媒抽出物について,その抗酸化力をロダン鉄法によって測定した。工場の産する黒糖は,抽出溶媒の種類を問わず,トコフェロールと同程度かそれ以上の強い抗酸化活性を示した。工場以外の黒糖では,黒糖(H2,I,L,M1およびN2)のジクロロメタン抽出物のメタノール可溶部に強い活性がみられるのみで,多くの黒糖には抗酸化活性が認められなかった。これらの結果から,二次製品は,一次製品とは異なる原料または製法による製品であると推測された。
This reports the antioxidative activity of organic solvent extracts from the non-centrifugal cane sugars (named native Kokuto) manufactured by seven industries in Okinawa and from the commercial Kokuto samples purchased on the local market in Okinawa. Native Kokuto corresponds to samples from A, B, C, D, E, F to G, and commercial Kokuto to samples from H. I. J. K. L. M to N. In native Kokuto, all antioxidative activity of the chloroform soluble fraction of dichloromethane, ethyl acetate, and acetone extracts from native Kokuto measured by thiocyanate method was higher than that of tocopherol. Many of the methanol soluble fraction of their extracts also showed higher activities in comparison to tocopherol. The activities of the methanol soluble fraction of acetone extracts from Kokuto (C. 2,El and F) shoes less than that of tocopherol. In commercial Kokuto, Only the methanol soluble fraction of dichloromethane extracts from commercial Kokuto (H2,I, L, M1 and N2) showed antioxidative activities higher than tocopherol did, while the chloroform soluble and methanol soluble fractions from many of commercial Kokuto were oxidatively reactive. From these results obtained, it was suggested that a source or preparation method for commercial Kokuto was distinct from that for native Kokuto.
紀要論文
http://purl.org/coar/resource_type/c_6501
琉球大学農学部
VoR
http://hdl.handle.net/20.500.12000/3675
0370-4246
AN00250548
琉球大学農学部学術報告
The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus
46
160
155
jpn
open access