醤油中のグルタミン酸の定量について

概要

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On the determination of glutamic acid in soy sauce, the possibility of application of the OLCOTT method was investigated. Glutamic acid, autoclaved at pH 3.3 and 125℃ for 4 hr., converted to pyrrolidonecarboxylic acid and lost its amino-N, so that it could be determined by the difference in the quantities of amino-N before and after autoclaving. The mean value of the loss ratio of amino-N in the pure solution of glutamic acid was 92.08±0.34% (Table I), and the recovery of glutamic acid in soy sauce was 99.7 and 102.5% (Table II).The authors studied the effect of certain substances upon the loss of amino-N of glutamic acid, and the following results were obtained : (1) Cystine and cysteine autoclaved at this condition lost their amino-N, but their effects on the determination of glutamic acid were negligible, because their average content in soy sauce was only 12.5 mg. per 100 cc. (Table III).(2) Sugars were contained as glucose about 4% in soy sauce, and glucose, added at this concentration, slightly affected the loss of amino-N of glutamic acid (Table IV).From these results, the authors are convinced that the OLCOTT method is quite applicable for the determination of glutamic acid in soy sauce, and its results are shown in Table V.
公益社団法人日本生物工学会の論文
1952-08-15