Ortho Phosphate Research Articles

魚肉の褐変に関する研究-IV

Ultraviolet absorption spectra, fluorescence, and some characteristics on paperchromatography were observed on sugar solution in 0.1M phosphate buffer, pH 6.8 (0.05M) after autoclaving for one hour at 115° in the presence of amino acid 0.05M) Among four amino acids (arginine, lysine, histidine and glycine), lysine shows the strongest accelerating effect for production of brown color and ultraviolet absorption (Table 1). Ultraviolet absorption maximum is found in the region between 268 to 295mμ (Figs. 2 and 3), and the spectra were considered similar to that of reductone rather than furfural. By paperchromatography using n-butanol-acetic acid-water, (4:1:2), the following points were investigated: 1) By ninhydrin, no spot is detected other than amino acid. 2) Amino acid and sugar produce fluorescence without loss of their characteristics as Rf and reactivity for spot detection. 3) Most of brown color is not developed, while fluorescence is moved as same as sugar and amino acid. 4) Inorganic ortho phosphate does not combine with sugar, amino acid, or other reaction products.

高等植物における呼吸と燐酸エステル合成との共軛反応について(第2報)

Decrease of inorganic ortho phosphate in aerobic condition by the whole homogenate of Phaseolus Mungo was reported previously(1). The products of the oxidative phosphorylation in the same system were investigated using P32 as a tracer. Fractionation of the reaction products were carried out as in Fig. 1, and the amounts of inorganic phosphate, tolal phosphate 7 min. phosphate and the relative radio activities of each fraction were listed in Table 1, and P32/P ratioes were shown in Table 2. Figs. 2_??_5 are paper chromatograms and their auto radiograms of these fractions. These results indicatethat phosphate radicals esterifed by this system are transferred mainly in the Ba-soluble and the Ba-insoluble phosphate compoumds. From these results the authors conclude that the oxidative phosphorylation is really accomplished by this system.