清酒中の糖類に就て

DOI

書誌事項

タイトル別名
  • On the Sugars in Saké
  • Part 1. Detection and Determination by the SOMOGYI's Procedure and Paper Chromatography
  • (第1報)ソモギー法とペーバークロマトグラフィー法による検索並びに定量

抄録

The sugars contained in sake were investigated by the Somogyi's differential yeast fermentation procedure (1), and paper chromatograph (2).<br> (1) Glucose (about 2_??_3%) and dextrins (about 1_??_1.5%) were determined, but maltose was not estimated as shown in Table 1. Average degree of polymerization of dextrins was low value (about 3 as glucose units), hence the main constituent of the dextrins was assumed to be oligosaccharides of comparatively lower polymer.<br> (2): Seven sugars (labelled as “a”, “b”, “c”, “d”, “e”, “x”, and “x′” spots) were detected by the usual and multiple development methods (Fig. 1_??_2). “a”, “b” and “c” spots have been identified as glucose, isomaltose, and panose (4-α-isomaltopyranosil-D-glucose) and “d”, and “e” spots tentatively as tetra- and pentasaccharide respectively. “x” and “x′” spots were unknown nonfermentable sugars, “x′” spot was corresponding with cellobiose in the R value. However, no evidence for the presence of free pentoses and maltose was obtained on any of the chromatograms.<br> In Table 4 the results of the quantitative determination by the paper chromatography with two sample are shown. More isomaltose was contained than any of other dextrins (nonfermentable sugars).

収録刊行物

キーワード

詳細情報 詳細情報について

  • CRID
    1390001204506810496
  • NII論文ID
    130001216829
  • DOI
    10.1271/nogeikagaku1924.26.583
  • ISSN
    18836844
    00021407
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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