梅肉エキスの有機酸,遊離アミノ酸と糖の組成および調製過程における遊離アミノ酸と糖の変化  [in Japanese] Organic Acids, Free Amino Acids and Sugars Compositions in Ume (Prunus mume) Extract, and Change of Their Component during Preparation Process of Ume Extract  [in Japanese]

Access this Article

Search this Article

Author(s)

Abstract

1) 梅肉エキスは, pH 3付近の黒褐色ペースト状物質であり, 1kgのウメから43g得られた。<BR>2) 梅肉エキスはクエン酸とリンゴ酸を主とする40~50%の有機酸, フルクトースとグルコースとソルビトールとを主とする2~3%の糖と糖アルコールおよびアスパラギンとアスパラギン酸を主とする0.5~1%の遊離アミノ酸を含有していた。<BR>3) 遊離アミノ酸量は, 濃縮の最終段階で急激に減少し, 出発時の17%になった。この際同時に, 急速な褐色化と還元糖の減少も起きたことからアミノカルボニル反応が進行したものと考えられる。<BR>4) ウメ果汁中でアミノ酸の87%を占めるアスパラギンは, 濃縮の最終段階で急激に減少し, アスパラギン酸が増加したが, それでもなお, 梅肉エキスにおいても最多成分で65%を占めた。<BR>5) 可視吸収スペクトルには, クロロフィル由来のフェオフィチンaに帰属できる吸収極大が観察された。

Ume extract is a dark brown and very sour paste which is produced by boiling down fresh ume (young fruits of <I>Prunus mume</I>) juice. The composition of homemade ume extract was analysed with regard to free amino acids, organic acids, sugars and sugar alcohols. Fifty grams of ume extract was made from 1 kg of fresh ume. In all samples the major components were found to be malic acid and citric acid, which amounted to 40-53%. However, the molar ratio of malic acid to citric acid differed according to the time of harvest and the variety of ume. Content of free amino acids was 0.6-1% by weight, the major part of which was asparagine. The major sugars found in fresh juice were fructose, glucose and sucrose. The browning and rapid decrease in both free amino acids and sugars at the final stage of the concentration process suggested the progress of the Maillard reaction. The presence of pheophytin a was also suggested.

Journal

  • Nippon Eiyo Shokuryo Gakkaishi

    Nippon Eiyo Shokuryo Gakkaishi 48(3), 232-235, 1995-06-10

    Japan Society of Nutrition and Food Science

References:  5

Cited by:  3

Codes

  • NII Article ID (NAID)
    10008562649
  • NII NACSIS-CAT ID (NCID)
    AN00311992
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    02873516
  • NDL Article ID
    3619231
  • NDL Source Classification
    SC226(衛生学・公衆衛生--食品衛生・栄養学)
  • NDL Source Classification
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL Call No.
    Z19-53
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
Page Top