煮干しだしと煮干し風味の風味調味料だしに含まれる遊離アミノ酸とその類縁体および核酸関連物質の組成の違い
書誌事項
- タイトル別名
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- Different Compositions of Free Amino Acids and Related Substances, and Nucleic Acid-Related Compounds in a Niboshi Extract Soup Stock and Niboshi-Flavored Mixed Seasoning Soup Stock
- ニボシ ダシ ト ニボシ フウミ ノ フウミ チョウミリョウ ダシ ニ フクマレル ユウリ アミノサン ト ソノ ルイエンタイ オヨビ カクサン カンレン ブッシツ ノ ソセイ ノ チガイ
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We analyzed the levels of free amino acids and related substances, and nucleic acid-related compounds in a niboshi extract soup stock and niboshi-flavored mixed seasoning soup stock by using an amino acid analyzer. Niboshi (30 g) was soaked in 1 l of water for periods of 0, 30, and 180 min. Each solution was boiled for 5 min and used to prepare the niboshi extract soup stocks. These soup stocks contained serine, 3-phospho-1-serine, taurine, threonine, aspartic acid, asparagine, glutamic acid, glutamine, glycine, alanine, valine, cysteine, methionine, cystathionine, isoleucine, leucine, tyrosine, tryptophan, phenylalanine, ornithine, lysine, histidine, arginine, hydroxyproline, proline, urea, NH3, and nucleic acidrelated compounds of ATP, ADP, AMP, IMP and HxR. The mole fraction of glutamic acid in the total amino acids and their related substances in the mixed seasoning soup stock was 95%. The only nucleic acid-related compound detected in the mixed seasoning soup stock was IMP. The glutamic acid content was over 11.8-fold higher in the mixed seasoning soup stock than in the niboshi extract soup stocks. The IMP content was over 2.9-fold higher in the niboshi extract soup stocks than in the mixed seasoning soup stock.
収録刊行物
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- 日本家政学会誌
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日本家政学会誌 59 (12), 1005-1009, 2008
一般社団法人 日本家政学会
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詳細情報 詳細情報について
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- CRID
- 1390282681310300032
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- NII論文ID
- 110007008546
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- NII書誌ID
- AN10040097
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- COI
- 1:CAS:528:DC%2BD1MXjtFCjurk%3D
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- ISSN
- 18820352
- 09135227
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- NDL書誌ID
- 9739111
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- NDL-Digital
- CiNii Articles
- KAKEN
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- 使用不可