食品中ズルチンの定量に関する研究
(1) ズルチン水溶液の熱安定性について
1968 年 9 巻 4 号 p. 309-311
詳細
1968 年 9 巻 4 号 p. 309-311
A colorless crystalline substance was produced from dulcin dissolved in water by boiling. This substance was proved to be different from dulcin as results of taste, melting point, UV absorption spectrum, IR absorption spectrum and elementary analysis, and it was regarded as didulcin. When the aqueous solution of dulcin was heated at different temperatures, dulcin was unstable at high temperature, however, it was not changed below 60°C within about one hour.
