塩蔵オキアミの利用に関する研究-3-オキアミエキスの成分と利用  [in Japanese] Studies on Utilization of Salted Antarctic Krill (Euphausia superba) (III) : Constituents of the Krill Extractives and its Utilization as a Natural Flavoring Agent (B. LIVING SCIENCE)  [in Japanese]

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Abstract

1.塩蔵オキアミエキスの呈味の主体は遊離アミノ酸であり, 窒素成分の約2/3を占めている。2.ついで, ベタインが多く含まれ, 呈味に補足的に関与している。3.セファデックスG-15によるカラムクロマトグラフィーを行なった結果, 10個の成分に分画できた。4.紫外部吸光比および紫外部吸収スペクトルの測定により, ヌクレオシドとしてウリジン, イノシン, キサントシン, グアノシンおよびアデノシン, 塩基としてグアニンの存在を確認した。5.エキス中の窒素成分の損失なしに食塩を除く方法としてEtOH 50∿67%処理が有効であった。6.エタノール処理により, 水分45.4%, 塩分14.5%粗たん白32.3%の組成を持つ濃縮エキスを得た。Nitrogenous components of the extractives from salted antarctic krill (Euphausia superba) were characterized. The nucleic acid derivatives were identified by gel chromatography on Sephadex G-15 or Biogel P-2 column and by UV spectra. The nucleosides, inosine, uridine, guanosine and adenosine were found in the extractives but no nucleotide was detected. Betaine, trimethylamine-trimethylamineoxide and creatine-creatinine were determined by specific methods of analysis. As previously reported, free amino acids and betaine were predominant constituents of the krill extractives and these substances mainly contribute to the taste of extractives. The ethanol treatment was effective to reducing the NaCl content to 50% of the original extractives without loss of ninhydrin positive constituents. Ethanol was mixed with equal volume of extractives and precipitates were removed by the centrifugation. The supernatant was concentrated with the rotary evaporator. Besides NaCl, a part of nucleosides and brown pigment were removed by the ethanol treatment. We obtained the product of concentrated extractives which contains 45.4% moisture, 14.5% NaCl and 32.3% crude protein and it will be practically used as a natural flavoring agent.

Journal

  • The scientific reports of Kyoto Prefectural University Natural science and living science

    The scientific reports of Kyoto Prefectural University Natural science and living science (32), p37-42, 1981-11

    京都府立大学学術報告委員会

Codes

  • NII Article ID (NAID)
    110000058065
  • NII NACSIS-CAT ID (NCID)
    AN00062300
  • Text Lang
    JPN
  • Article Type
    Departmental Bulletin Paper
  • Journal Type
    大学紀要
  • ISSN
    0075739X
  • NDL Article ID
    2430108
  • NDL Source Classification
    PC6(水産食品)
  • NDL Source Classification
    ZV1(一般学術誌--一般学術誌・大学紀要)
  • NDL Call No.
    Z22-563
  • Data Source
    NDL  NII-ELS  IR 
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