Abstract
(1) The free saccharides and amino acids of air-dried radish were chromatographically detected, and the results were as follows: the following sugars and amino acids were detected as the results:
rhamnose, fructose, glucose, sucrose, leucine, valine, methionine, alanine, glutamic acid, aspartic acid, arginine and histidine.
(2) The mechanism of the browning of air-dried radish was preliminary studied with the forty model systems which have the different combinations of these materials mentioned above (plus lysine) and L-ascorbic acid.Among these systems, the remarkable color development was observed in the following three cases:
(a) fructose-methionine
(b) glucose-lysine
(c) L-ascorbic acid-histidine
