納豆に関する研究 III  納豆とひきわり納豆の製造,および保存中におけるトコフェロール含有量の変化:納豆に関する研究(第3報)  [in Japanese] Studies on "natto". Part III. Change in tocopherol contents during manufacturing and storage of "natto" and "hikiwari-natto".:Studies on "Natto" Part III  [in Japanese]

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Abstract

納豆及びヒキワリ納豆の製造及び保存中におけるトコフェロール含有量の変化について検討した。油脂をクロロホルム・メタノール混液(2:1)にて試料から抽出し,油脂中のTocを螢光検出器を用いた高速液体クロマトグラフにて分析した。<BR>浸漬及び蒸煮工程によって豆中のトコフェロール含有量は増加し,特に蒸煮によって約30%増加した。この増加は,水溶性成分の一部が豆から浸漬水や蒸煮液中に漏出するために生しるために現れると推察された。発酵及び保存中にはトコフェロール含有量はほとんど変化しなかった。しかし,25℃で7日間保存したヒキワリ納豆では,品質の劣化と共に95%のα-Tocが分解した。<BR>市販納豆及びヒキワリ納豆12点について検討した。トコフェロール含有量の平均値を以下に示した。αーToc:1.3, β:0.2, γ:9.2, δ:3.7,総Toc:14.3mg/100g,湿重値。

The change in tocopherol contents during manufacturing and storage of "natto" and "hikiwarinatto" was studied. Tocopherols were extracted with a mixture of chloroform: methanol (2:1) and were determined by high performance liquid chromatography with fluororesence detector. Tocopherol contents in soybeans were increased by both soaking and steaming, and the rate of increment was observed to be about 30 percent on dry base. It seemed that the increment was caused by the exudation of some part of water soluble materials of the soybeans to the steam waste water and soaking water. During storage, tocopherol contents showed little change. Exceptionally, in "hikiwarinatto" stored for 7 days at 25°C, 95 percent of α-tocopherol was decomposed accompanied with deterioration. Twelve samples of commercial "natto" and "hikiwari-natto" were examined, and tocopherol contents on average were as follows, α-tocopherol:1.3, β:0.2, γ:9.2, δ:3.7, and in total:14.3mg/100g wet basis.

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  • NIPPON SHOKUHIN KOGYO GAKKAISHI

    NIPPON SHOKUHIN KOGYO GAKKAISHI 32(10), 754-758, 1985

    Japanese Society for Food Science and Technology

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