みそ成分に関する研究　ＩＩ　　各種みそ中のガスクロマトグラフィーによるエステル型脂肪酸，遊離脂肪酸および有機酸の定量

DOI

書誌事項

タイトル別名
  • Gas-chromatographic determination of esterified and free organic acids in various kinds of "Miso".
  • みそ成分に関する研究(第2報)

抄録

In the previous paper we presented a rapid and exact method (an alkaline method) to extract ethylester of fatty acids and glycerides as well as free organic acids in "miso". Employing the method twenty kinds of miso including rice koji, soybean koji, barley koji and local home made "miso" were analyzed by gas chromatography and following results were obtained. (1) The amount of ethylester of fatty acids showed about double of the values reported previously by the celite method, and nearly 50% of the total fatty acids in the original glycerides exsisted as their ethyl esters in "miso". (2) Free organic and fatty acids in various kinds of "miso" were found generally lower than 0.75%, and the dominant acids in non-volatile was lactic acid. The content of free fattyacids in soybean koji "miso" was near 0.18% which was higher than the average content of rice koji "miso" (0.01%). (3) From a kind of soybean koji miso in Aichi Prefecture, a mixture of ethylesters and methylesters of fatty acids was found in about equal amounts. (4) Concerning volatile organic acids, acetic, isobutyric and iso-valeric acids were found in all of the tested "miso". The later two acids giving uncomfortable flavor to miso were found higher in home soybean and rice koji miso (0.014%) than commercial rice koji "miso".

収録刊行物

詳細情報 詳細情報について

  • CRID
    1390282681382865664
  • NII論文ID
    130003788624
  • DOI
    10.3136/nskkk1962.33.9_667
  • ISSN
    00290394
  • 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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