Effect of N-D-Xylosyl-n-Butylamine and Its Browning Peaction Product on the Stability of Fat

Abstract

Antiogidative activity of N-n-xylosyl-n-butylamine, an intermediate in the browning reaction, was investigated. In ethanol solut on at 10°C, the compound was stable and exhbited rather low antioxidative effect on lard, while, when the compouad was heated, rapid formatioa of brown pigment and remarkable increase of antioxidative activity was observed.