コンブの揮発性ヨウ素化合物の同定とその香調 Identification of Volatile Compounds of Kombu (Laminaria spp.)and Their Odor Description

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コンブは,ヨウ素のよき供給源であるが,その揮発性ヨウ素化合物を同定した報告は見られない.北海道産天然コンブの天日乾燥品であるマコンブ(<I>Laminaria japonica</I> Areschoug),リシリコンブ(<I>Laminaria ocho tensis</I> Miyabe),ミツイシコンブ(<I>Laminaria angustata</I> Kjellman)を試料とし,それらから漂う揮発性成分はダイナミックヘッドスペースサンプリング法(DHS法)で,水分共存下で揮発する成分は減圧連続蒸留抽出法(減圧SDE法)で捕集し,キャピラリーGC-MSで同定した.<BR>DHS法で,3種類のコンブいずれからも1 iodopropane, 2-iodopropane, 1-iodopentane, 1 iodooctaneが揮発していることを確認した.減圧SDE法では,3種類のコンブいずれからも1-iodopentaneと1-iodooctaneが揮発していることを確認した.乾燥コンブあるいは出汁のような水分共存下のコンブからもヨウ素化合物が揮発していることが明らかとなった.<BR>乾燥コンブにおけるGC-sniffingの結果,1 iodooctaneのみ香調が確認された.3種類のコンブいずれにおいても1-iodooctaneは"乾燥コンブと海苔をあわせたような香調"であった.乾燥マコンブのGC-sniffingにて,nonanolは花びら様,(<I>E</I>)-2-octenalは乾燥コンブと醤油をあわせたような,(<I>E</I>)-2-nonenalは酸味を帯びたコンブ様,(<I>E</I>)-2-decenalはコンブ出汁様,1-octen-3-olは乾燥コンブ様,(<I>E</I>)-2-nonen-1-olはコンブの佃煮様,(<I>E, Z</I>)-2, 6-nonadien-1-olはキュウリ様の香であった.<BR>減圧SDE法で同定された,マコンブの揮発性成分のうち,オダーユニットの対数が2以上のものは,1-iodooctane, nonanal, (<I>E</I>)-2-nonenal, (<I>E, Z</I>)-2, 6-nonadienal, 1-octen-3-ol, (<I>E</I>)-2-nonen-1-ol, (<I>E, Z</I>)-2, 6-nonadien-1-ol, diacetyl, β-iononeであった.<BR>1-iodoocotaneはコンブの香気に対する寄与成分の一つと推察される.

Kombu (edible Japanese kelp) is a well-known dietary source of iodine and minerals. This is the first report to our knowledge on the identification of the volatile iodine compounds of kombu. Thematerials for this experiment were three kinds of dried kelp: 'Ma kombu' (<I>Laminaria japonica</I> Areschoug), 'Rishiri kombu' (<I>Laminaria ochotensis</I> Miyabe) and 'Mitsuishi kombu' (<I>Laminaria angustata</I> Kjellman). Each kombu was wild and harvested in Hokkaido in 1999, dried in the sun on the ground. Volatiles of kombu were collected using dynamic headspace sampling (DHS) method. In addition, volatiles were isolated by the method of simultaneous distillation and extraction under reduced pressure (SDE). Volatiles were identified by a capillary GC-MS. Four iodides (2-iodopropane, 1-iodopropane, 1-iodopentane and 1-iodooctane) were isolated from each sample by DHS. In DHS, the total number of identified volatile compounds of 'Ma kombu', 'Rishiri kombu' and 'Mitsuishi kombu' were 49, 47 and 41, respectively. The odor description of volatile compounds was investigated using GC equipped with a headspace sampler and a sniffing port. Only 1-iodooctane had the odor in the four kinds of iodides. The odor description of 1-iodooctane was 'like dried kombu with laver' by GC- sniffing. The odor description of some compounds of dried 'Ma kombu' were (<I>E</I>)-2-heptenal (almond-like), nonanal (like dried outer peel of <I>Citrus Unshiu</I>), (<I>E</I>)-2-octenal (like dried kombu with soy sauce), (<I>E</I>)-2-nonenal (like kombu with sour), (<I>E</I>)-2-decenal (like stock made from kombu), 1-octen-3-ol (like dried kombu), (<I>E</I>)-2-octen-1-ol (like mushroom with citrus), (<I>E</I>)-2-nonen-1-ol (like salt-sweet preserve made of kombu). On the other hand, both of 1-iodopropane and 2-iodopropane of all samples were not isolated by SDE. In the SDE extracts, the total number of identified volatile compounds of 'Ma kombu', 'Rishiri kombu' and 'Mitsuishi kombu' were 53, 53 and 48, respectively. The Log odor unit value was calculated from the concentration and the odor threshold value. The following volatile compounds showed the Log odor unit larger than 2 in the 'Ma kombu': 1-iodooctane, nonanal, (<I>E</I>)-2-nonenal, (<I>E, Z</I>)-2, 6-nonadienal, 1-octen-3-ol, (<I>E</I>)-2-nonen-1-ol, (<I>E, Z</I>)-2, 6-nonadien-1-ol, diacetyl and β-ionone. It is supposed that the aroma of 1-iodooctane is one of the most important components of kombu aroma.

収録刊行物

  • 日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology

    日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology 49(4), 228-237, 2002-04-15

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10008251247
  • NII書誌ID(NCID)
    AN10467499
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    1341027X
  • NDL 記事登録ID
    6137372
  • NDL 雑誌分類
    ZP34(科学技術--食品工学・工業)
  • NDL 請求記号
    Z17-126
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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