飲食物防腐剤の研究 第64報

パラオキシ安息香酸エステル類の飲食物防腐剤としての研究 その2p-オキシ安息香酸エステル類及びそれらのモノハロゲン誘導体の醤油に対する防黴作用

抄録

Antiseptic action against soy sauce was tested with 32 kinds of esters and their monohalogen derivatives of p-hydroxybenzoic acid. The results obtained may be summarized as follows.
1) The greatest antiseptic action against soy sauce was shown by hexyl p-hydroxybenzoate.
2) Increase in antiseptic effect by the introduction of one halogen atom in the ortho position to the hydroxyl group in p-hydroxybenzoic esters was found only in lower alkyl esters and the effect was rather found to decrease in higher alkyl esters.
3) Amyl ester of the 3-chloro compound, butyl ester of the 3-bromo compound, and propyl ester of the 3-iodo compound showed the strongest antiseptic action. Maximum effect was found in chloro, bromo, and iodo derivatives with one less methylene group.