ヘッドスペースガスのガスクロマトグラフィーによる発酵食品中のエタノールの簡易定量法 : ガスクロマトグラフィーによる揮発性発酵生産物の研究(第5報)

概要

論文の詳細を見る
A simple quantitative determination of ethanol in fermented foods, sake cake, miso, narazuke, mayonnaise, soy sauce, vinegar, mirin and sauce, by gas chromatography using the head-space technique was investigated by use of n-propanol as an internal standard.Ethanol contents in the above materials were as follows. Solids (ml/100g) : sake cake 2.72-13.05,miso 0.16-1.60,narazuke 2.95-5.83,and mayonnaise 0.032-0.049; liquids (ml/100ml) : soy sauce 0.24-2.82,vineger 0.11-0.26,mirin 0.63-14.19,and sauce 0.040-0.359.These values closely accorded with those obtained by dichromate oxidation, except for those of mayonnaise and sauce. The values for mayonnaise and untreated sauce by the head-space technique were larger than the values by chemical mathod. Those in the distillate of sauce by the former technique, however, were smaller than those by the latter method.
社団法人日本生物工学会の論文