非醗酵性糖に關する研究(第7報) : 清酒中の糖類の定量法及び分析結果に就て

概要

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The method for the quantitative analysis of sugars has been sought with reference to mixtures of sugars contained in sake by paper chromatographic technique.Though it was generally believed that maltose was abundantly contained in quantity next to glucose in sake, the multiple paper chromatograms showed that glucose and unfermentable sugars (namely, isomaltose, sakebiose, kojibiose, panose, arabinose, xylose, galactose and few unknown oligosaccharides which are composed of glucose units) were present, but almost no maltose could be detected.The sugars in the 13 kinds of sake which were brewed in Tohoku district of Japan were analyzed quantitatively by paper chromatographic technique and the results showed the following mean values (in 100cc);Total sugar : 4.35g, reducing sugar 3.77g, glucose 3.69g, sakebiose 0.08g, koji-biose 0.08g, isomaltose 0.33g, panose 0.08g, dextrantriose (?) 0.08g, reducing dextrin 0.20g, arabinose 0.001〜0.003g, xylose 0.001〜0.005g, galactose 0.003〜0.006g.We could not recognize any difference with reference to sugars qualitatively and quantitatively between both of high and low classes of sake. And then the sake increased to three times its volume by the addition of starch syrup or glucose, ethanol and organic acids into the sake-moromi had in the constituents of sugar much resemblance to the pure sake produced by enzymic action.
社団法人日本生物工学会の論文
1954-02-15