キャピラリー電気泳動法による野菜の主要呈味成分の分析

概要

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Important taste compounds in vegetables are organic acids (sour taste), free sugars (sweetness) and some amino acids (umami-taste). The author tried to analyze these important taste compounds (oxalic acid, citric acid, malic acid, aspartic acid, glutamic acid, fructose, glucose, sucrose) in various vegetables simultaneously using capillary electrophoresis. The electrolyte used was 20 mM 2,6-pyridine dicarboxylic acid and 0.5 mM cetyltrimethylammonium bromide at pH 12.1. The capillary tube was rinsed between every analysis for 1.5 min with water, 3 min with methanol, 4 min with sodium hydroxide (1 M) and 5 min with a running electrolyte, respectively, for the purpose of improving the stability and peak shape of the pherogram. The signal was indirectly detected at 270 nm. The taste compounds of various vegetables purchased in Japanese market were successfully analyzed using this method. These comparative data, based on the same analytical methods are very rare in the literature, and our data clearly indicate the characteristics of each vegetable.
2009-12-05