The shiroshita-to and wasanbon-to sugars manufactured from the same variety of sugar cane, var. N: Co 310, in Hiketa, Kagawa Pref., and in Tanegashima, Kagoshima Pref., were compared in the content of amino acids, organic acids, carbohydrates, and degradation products of carbohydrates including reductones. The Hiketa shiroshita-to and wasanbon-to sugar contained less free amido-form amino acids and sucrose but more organic acids, 3-deoxyglucosone, hydroxymethylfurfural and reductones than the Tanegashima product. The Tanegashima wasanbon-to sugar is discolored brownish during the Togi, Oshi and centrifugation processes, and from the above finding that the degradation products of carbohydrate are contained less in the brownish Tanegashima sugar than in the less-colored Hiketa sugar, it is suggested that some factors other than the substances related to the browning reaction are responsible for the brownish discoloration of the Tanegashima wasanbon-to sugar.

引田産(香川県)と種子島産(鹿児島県)のさとうきび品種, N:Co310(以下N:Coと略記)から製造された白下糖と和三盆糖のアミノ酸, 有機酸, 糖, レダクトンを含む糖の分解生成物比較がなされた. 引田産白下糖, 和三盆糖は種子島産の白下糖, 和三盆糖と比較するとアマイド型アミノ酸, ショ糖は少なく, 有機酸, 3-デオキシグルコソン(以下3DGと略記), ヒドロキシメチフルフラール(以下HMFと略記)とレダクトン含量は高かった. 種子島和三盆糖は「研ぎ」, 「押し」, 遠心分蜜で褐変物質が減少する. 糖の分解産物は淡色の引田産よりも種子島産に少ない. 従って褐変反応に関係する物質とは別の因子が種子島産和三盆糖にあることを示唆した.