Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Note
Electron Spin Resonance Analysis of Eisei-Boros with Added Mushroom Powder
Tomomi KannoHiromi KameyaMitsuko Ukai
Author information
JOURNAL FREE ACCESS

2015 Volume 48 Issue 6 Pages 392-397

Details
Abstract
In this study, we analysed Eisei-boros with added mushroom powder (Coprinus comatus, Grifola gargal, and Agaricus blazei) by electron spin resonance (ESR). The ESR spectrum of all Eisei-boros with the mushroom powder showed a singlet at g=2.0 because of organic free radicals. In Eisei-boros with A. blazei powder, a weak singlet signal from Fe3+ originating from materials contained in Eisei-boros was detected. Eisei-boros with mushroom powder and those without any powder showed the same singlet signals but different relaxation behaviours. Moreover, the relaxation times (T1 and T2) of the singlet signal differed among the samples. The radicals also differed between Eisei-boros with mushroom powder and those without it. We conclude that the new radicals are contained in Eisei-boros with mushroom powder.
Content from these authors
© 2015 The Japan Society of Cookery Science
Previous article Next article
feedback
Top