Identification of α-D-Glucosylglycerol in Sake

概要

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α-D-Glucosylglycerol (GG) was found for the first time in sake (Japanese rice wine) in an amount of about 0.5%. GG was also found in miso and mirin which had been brewed by using koji. GG was hydrolyzed into glucose and glycerol in an equimolar ration with maltase (EC 3.2.1.20,α-glucosidase from yeast), but not with emulsin (EC 3.2.1.21,β-glucosidase from almond). The retention times and mass spectra of trimethylsilyl derivatives by a GC-MS analysis of GG in sake were comparable to those of various GG samples synthesized by glycol cleavage. It was proven that GG in sake consisted of three components, viz., 2-O-α-D-glucosyl-glycerol (GG-II), (2R)-1-O-α-D-glucosylglycerol (R-GG-I) and (2S)-1-O-α-D-glucosylglycerol (S-GG-I). The ratio of the three components in GG was 6 : 66 : 28 for sake. It is considered that GG was formed by transglucosylation of the glucosyl groups to glycerol by α-glucosidase from koji in the sake mash.
社団法人日本農芸化学会の論文
2000-02-23