Hirano M, Miura M, Gomyo T
a Kagawa Nutrition University , 3-9-21 Chiyoda, Sakado-shi, Saitama 350-02 , Japan.
Biosci Biotechnol Biochem. 1996 Jan;60(5):877-9. doi: 10.1271/bbb.60.877.
A tentative method for measuring brown pigment in food was proposed and applied to 25 items of commercial browned foods. The principle was based on the assumption that any brown pigment with general absorption in the visible wave-length spectrum is quantitatively equivalent to melanoidin prepared from a model system of the Maillard reaction. The spectral curve for general absorption was represented by the equation dE/dλ=-kE (E, absorbance; λ = wave length; k = constant > 0), of which the value k w as found to correlate with the molecular weight and the molar extinction coefficient and to serve as an empirical parameter for the measurement of brown substances in different foods.
提出了一种测定食品中褐色素的试验方法，并将其应用于25种市售褐色食品。该方法的原理基于这样一种假设：在可见光谱范围内具有一般吸收的任何褐色素在数量上等同于由美拉德反应模型体系制备的类黑素。一般吸收的光谱曲线由方程dE/dλ = -kE表示（E为吸光度；λ为波长；k为大于0的常数），发现k值与分子量和摩尔消光系数相关，并用作测定不同食品中褐色物质的经验参数。
