飮食物防腐剤の研究 (第40報) 4-Alkylresorcin並に6-Chlor-4-alkyl-resorcin系化合物の醤油に対する防腐作用に就いて

抄録

Antiseptic power against soy sauce were tested with 17 kinds of compounds of 4-alkyl- and 6-chloro-4-alkyl-resorcinols and it was found that the antiseptic actions of these compounds were approximately parallel to their anthelmintic actions. 4-Ethyl-, 4-n-propyl-, 4-n-butyl and 6-chloro-4-ethyl-resorcinols were unable to inhibit the growth of mold in a 50-day test period in a concentration of 0.001-0.005%. Growth of mold appeared on the 48th day in a 0.005% concentration of 4-isoamylresorcinol. Inhibition of mold growth was found in a 0.003-0.005% solutions of 4-cyclohexyl-, 4-n-amyl-, 4-n-heptyl-, and 6-chloro-4-benzylresorcinols, and in 0.001-0.003% concentrations of 4-n-hexyl-, 6-chloro-4-n-propyl-, 6-chloro-4-n-butyl-, 6-chloro-4-n-amyl-, 6-chloro-4-isoamyl-, 6-chloro-4-n-hexyl-, 6-chloro-4-n-heptyl- and 6-chloro-4-cyclohexyl-resorcinols. Generally, monochloro derivatives showed more powerful antiseptic action than the original compounds.