N-D-Xylosyl-n-butylamineとそのかっ変反応物の油脂の安定性におよぼす影響
1968 年 15 巻 5 号 p. 213-215
詳細
1968 年 15 巻 5 号 p. 213-215
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.
