アミノ酸醤油の色素成分と生成に就て : 醤油の色に関する研究第7報

概要

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Pigment components of amnio acid condiment were isolated by the paper column chromatography and the color formation from the mixture of sugar and amino acid in the presence of 19% HCl was studied spectroscopically. The following results were obtained : 1) Three components of pigment (F_1,F_2,F_3) were separated by the column choromatography and two them (F_1,F_3) were found to be principal. The pigment of amino acid condiment resembles that of Kiage soy-sauce.2) The F_2-pigment occurred in the amino acid condiment, which was produced under higt-tempretature. It is produced by the reaction of sugar-fission product with amino acid, and unstable in the presence of air.3) Furfural and H.M.F., produced by the decomposition of hexose and pentose, played an important role in the pigment formation from the mixture of sugar and amino acid in the presence of 19% HCl. Especially, H.M.F. acted in a characteristic manner.
社団法人日本生物工学会の論文
1956-03-15