Masao Fujimaki

Tohoku Medical and Pharmaceutical University

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Soichi Arai

Akita University

113

Hiromichi Kato

Hokkaido University of Education

Michiko Yamashita

Tokushima University

Tadao KURATA

Niigata University of Pharmacy and Applied Life Sciences

Kenji Tazawa

Mitsui Mining & Smelting (Japan)

Yoshiaki KARAKI

Tohoku Medical and Pharmaceutical University

Akihiro Okitani

Nippon Veterinary and Life Science University

Seiichi Homma

Tokyo University of Agriculture

Makio Morita

Japan Women's University

Nobuhiko ARAKAWA

Ochanomizu University

Cooperative Institutions

Tohoku Medical and Pharmaceutical University

162

The University of Tokyo

153

Tokyo University of Agriculture

University of Toyama

Niigata University

Osaka University

Kyushu University

Kyoto University

Nagoya University

Chiba University

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Reactivities of Some Carbonyl Compounds in Strecker Degradation

Agricultural and Biological Chemistry (1968)

Masao Fujimaki Noboru Kobayashi Tadao KURATA Sadao Katô

Journal Article Reactivities of Some Carbonyl Compounds in Strecker Degradation Get access Masao Fujimaki, Masao Fujimaki Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo Search for other works by this author on: Oxford Academic Google Scholar Noboru Kobayashi, Noboru Kobayashi Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo Present address: Department of Agricultural Chemistry, Tokyo University of Agriculture and Technology, Fuchû, Tokyo. Search for other works by this author on: Oxford Academic Google Scholar Tadao Kurata, Tadao Kurata Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo Search for other works by this author on: Oxford Academic Google Scholar Sadao Kato Sadao Kato Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 32, Issue 1, 1 January 1968, Pages 46–50, https://doi.org/10.1080/00021369.1968.10859017 Published: 01 January 1968 Article history Received: 17 July 1967 Published: 01 January 1968

10.1271/bbb1961.32.46

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Citations (7)

Studies on Browning Mechanisms of Fruit Juice Products. Part I

Nippon Nōgeikagaku Kaishi (1963)

Hiromichi KATO Hitoshi ICHIHATA Masao Fujimaki

市販濃厚レモンジュースの貯蔵中の褐変現象に伴う成分変化につき検討を行い,次の結果を得た. (1) 蔗糖の大部分は急速に転化し転化糖として存在している. pHは貯蔵中に増大し,滴定酸度は減少する.アミノ態窒素は貯蔵中に減少する. (2) 貯蔵中に紫外部,可視部ともにその吸光度が増加する.紫外部の吸光度の増加は主として5-ヒドロキシメチルフルフラール(HMF)によるものと考えられる.このHMFを2, 4-ジニトロフェニルヒドラゾンとして同定した. (3) 3-デオキシグルコソン(3-D-G)をそのビス-2, 4-ジニトロフェニルヒドラゾンとして単離,確認した.このものは貯蔵中に増加する.以上のHMFおよび3-D-Gは転化糖から生成したものと考えられ,褐変の中間体と推定される. (4) アスコルビン酸をインドフェノール比色法によって測定すると,貯蔵中に還元型は減少するが,総アスコルビン酸および酸化型は増加を示した.この場合少なくとも総アスコルビン酸の増加量に相当する酸化型は酸化型アスコルビン酸ではないことは明白であり,還元糖の褐変分解により生成したレダクトンであると考えられる.しかし量的にはHMFおよび3-D-Gより遙かに少ない.

Browning

Fruit juice

10.1271/nogeikagaku1924.37.220

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Comparision of Photosensitizing Ability of Dyes in Oxidation of Histidine

Agricultural and Biological Chemistry (1968)

Toshiharu Gomyô Yung Yuan Yang Masao Fujimaki

Comparision of Photosensitizing Ability of Dyes in Oxidation of Histidine Get access Toshiharu Gomyo, Toshiharu Gomyo Department of Agricultural Chemistry, Fuculty of Agriculture, The University of Tokyo, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Yung Yang, Yung Yang Department of Agricultural Chemistry, Fuculty of Agriculture, The University of Tokyo, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Masao Fujimaki Masao Fujimaki Department of Agricultural Chemistry, Fuculty of Agriculture, The University of Tokyo, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 32, Issue 9, 1 September 1968, Pages 1061–1069, https://doi.org/10.1080/00021369.1968.10859198 Published: 01 September 1968 Article history Received: 20 September 1967 Published: 01 September 1968

10.1271/bbb1961.32.1061

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Citations (7)

Chemical Studies on the Autolysis of Meats:Part IX. On Combinations of Muscular Proteins with Anionic and Cationic Dyes during Aging of Meats

Nippon Nōgeikagaku Kaishi (1958)

Masao Fujimaki Nobuhiko ARAKAWA

Autolysis (biology)

Cationic polymerization

Source

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Studies on Flavor Components in Soybean

Agricultural and Biological Chemistry (1966)

Soichi Arai Hideki Suzuki Masao Fujimaki Yosito Sakurai

Both acidic and basic fraction of flavor components in raw soybean were investigated. The acidic fraction, having a weak but characteristic odor, contained nine sorts of volatile fatty acids, which were identified with gas chromatography as acetic, propionic, isovaleric, n-valeric, isocaproic, n-caproic, n-caprylic, n-nonanoic (pelargonie), and n-capric acid. Among those, main components were isocaproic, n-caproic and n-caprylic acid, and the others were contained in smaller amounts. Total amount of these acids, however, was so small that it would have little practical effect on soybean flavor. The basic fraction exhibited a characteristic odor just like a dried fishery product, and ammonia, monomethylamine, dimethylamine, piperidine, and cadaverine were detected in this fraction with gas and paper chromatography. Particularly, dimethylamine was isolated as 2,4-dinitrophenyl derivative.

Dimethylamine

Fraction (chemistry)

Capric Acid

Caproic Acid

Valeric acid

10.1080/00021369.1966.10858696

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Citations (6)

Studies on Antioxidant Activity of Nonenzymic Browning Reaction Products

Agricultural and Biological Chemistry (1968)

Norimasa Kirigaya Hiromichi Kato Masao Fujimaki

A mixture of 0.8M D-xylose and 0.8M glycine, when heated at 100°C, showed inhibi-tory effect against autoxidation of 40% ethanol solution of linoleic acid. The antioxidant activity increased in proportion to color intensity of browning reaction solution, whereas reductones formed during the browning process showed little contribution to the activity. Nondialyzable melanoidin fraction of browning solution also showed a positive activity. Consequently, it was considered that melanoidin pigment would play an important role in the antioxidant activity.

Melanoidin

Browning

Autoxidation

10.1271/bbb1961.32.287

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Citations (53)

Tryptophan-, Threonine-, and Lysine-enriched Plasteins from Zein

Agricultural and Biological Chemistry (1974)

Keiichi Aso Michiko Yamashita Soichi Arai Masao Fujimaki

Journal Article Tryptophan-, Threonine-, and Lysine-enriched Plasteins from Zein Get access Keiichi Aso, Keiichi Aso Department of Agricultural Chemistry, University of Tokyo, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Michiko Yamashita, Michiko Yamashita Department of Agricultural Chemistry, University of Tokyo, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Soichi Arai, Soichi Arai Department of Agricultural Chemistry, University of Tokyo, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Masao Fujimaki Masao Fujimaki Department of Agricultural Chemistry, University of Tokyo, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 38, Issue 3, 1 March 1974, Pages 679–680, https://doi.org/10.1080/00021369.1974.10861215 Published: 01 March 1974 Article history Received: 18 October 1973 Published: 01 March 1974

10.1271/bbb1961.38.679

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Citations (12)

Determination of Starch in Meat Products.

NIPPON SHOKUHIN KOGYO GAKKAISHI (1964)

Pao-Shui Wang Osamu Igarashi Masao Fujimaki

[in Japanese]

10.3136/nskkk1962.11.329

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Citations (1)

Synergistic Antiproliferative Effect in Combined Therapy of Bleomycin and Recombinant Human TNF-An in Vitro Study with Human Esophageal Cancer Cell Lines

The Japanese Journal of Gastroenterological Surgery (1990)

Tomohiro Saito Hiroshi Kato Mitsukazu Saito T Shimbo Yoshiaki KARAKI

10.5833/jjgs.23.1957

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Chemical Studies on Components of Dried Bonito, “Katsuobushi”

Agricultural and Biological Chemistry (1969)

Shigeru Sasaki Soichi Arai Hiromichi KATO Masao Fujimaki

The flavor concentrate obtained by the extraction of “Katsuobushi” of bonito (Katsuwonus pelamis) with 80% ethanol and by the subsequent steam distillation of the extract was fractionated by the usual method and the resulting neutral, non-carbonyl oxygenated fraction was investigated by gas chromatography. The following components were tentatively identified: 2-pentanol and 2-methyl-l-heptanol as free alcohols, and 4 alcohos of n- and isobutanol, n-pentanol and n-dodecanoll and 9 carboxylic acids of propanoic, n-butanoic, n-pentanoic, n-octanoic, n-nonanoic n-decanoic, n-dodecanoic, n-tetradecanoic and n-hexadecanoic acid as the constituents of esters. A constituent alcohol existing in the largest amount was isolated by gas chromatography and identified as 2-methyl-l-heptanol by elemental analysis, NMR, IR, and MS. A constituent acid existing in large amount was also isolated and investigated similarly, and the structure was partially estimated. 2-Methyl-l-heptanol holds a fresh woody aroma and seems to have a major effect on “Katsuobushi” flavor.

Bonito

Heptanol

Isobutanol

10.1271/bbb1961.33.1037

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