飮食物防腐剤の研究 (第51報)

抄録

Mold preventing action of following 23 compounds against soy sauce were tested: 12 kinds of benzoquinone compounds including p-benzoquinone, p-benzoquinone monoaminoguanylhydrazone nitrate, p-benzoquinone diaminoguanylhydrazone nitrate, p-toluquinone, p-toluquinone monoaminoguanylhydrazone nitrate, p-toluquinone diaminoguanylhydrazone nitrate, α-naphthoquinone, α-naphthoquinone monoaminoguanylhydrazone nitrate, α-naphthoquinone diaminoguanylhydrazone nitrate, thymoquinone, thymoquinone diaminoguan-ylhydrazone nitrate and 2-methyl-5-methoxybenzoquinone; 6 kinds of anthraquinone derivatives including chrysophanol purpurin, anthrachrysone, rufigallic acid, emodicacid and endocrocin; 4 kinds of organic reagents including α-benzildioxime, salicylaldoxime, o-hydroxyquinoline and ammonium nitrosophenylhydroxylamine; and phenan-threnequinone. α-Naphthoquinone and o-hydroxyquinoline showed about the same degree of activity as that of propyl p-hydroxybenzoate used as the control. Especially strong activity was shown by phenanthrenequinone which succeeded in preventing the growth of molds for 42.5 days at 0.001% concentration, for 51.5 days at 0.003%, and for 77 days at 0.005%. Since the control prevented growth of molds for 77 days at 0.01% concentration, the activity of phenanthrenequinone must be classed as very strong. Other compounds were found to be all ineffectual.