Letter | Published:

Isolation of Methoxy- and 2 : 6-Dimethoxy-p-benzoquinone from Fermented Wheat Germ

Naturevolume 169pages966967 (1952) | Download Citation



THE addition of wheat germ to flour lowers its baking quality, as is at once obvious from the smaller volume of the loaf. Hullett1 and Hullett and Stern2 found that if the wheat germ is first fermented sufficiently with yeast, there is no fall in bread quality, and this coincides with the disappearance of the glutathione. Vuataz3 has shown that the latter is due to combination of the glutathione with one of the fermentation products, which he isolated as a yellow crystalline compound, melting point 141–143° (decomp.) (I), and which he suggested was the unknown furfuryl glyoxal, C4H3O.CH2.CO.CHO. During the isolation of this compound, a small amount of another substance, melting point 244–245° (decomp.) (II), was obtained. This did not react, however, with glutathione.

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  1. 1

    Hullett, E. W., New Zealand J. Sci. Tech., 22 (1B), 441 (1940).

  2. 2

    Hullett, E. W., and Stern, R., Cereal Chem., 18, 561 (1941).

  3. 3

    Vuataz, L., Helv. Chim. Acta, 33 (3), 433 (1950).

  4. 4

    Erdtmann, H., Proc. Roy. Soc., A, 143, 177 (1933).

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    Baker, W., J. Chem. Soc., 662 (1941).

  6. 6

    Karrer, W., Helv. Chim. Acta, 13, 1424 (1930).

  7. 7

    Oxford, A. E., Chem. and Indust., 20, 189 (1942).

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    Hoffmann-Ostenhof, O., Experientia, 3, 137 (1947).

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  1. Research Association of British Flour-Millers, Cereals Research Station, Old London Road, St. Albans, Herts.

    • D. J. COSGROVE
    • , D. G. H. DANIELS
    • , E. N. GREER
    • , J. B. HUTCHINSON
    • , T. MORAN
    •  & J. K. WHITEHEAD


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