清酒醸造中に於ける多価フェノール化合物に就いて
スポンサーリンク
概要
- 論文の詳細を見る
In acetone extracts of koji, moto and moromi of Sake brewing L-epicatechin gallate, gallocatechin gallate and many other compounds related to polyphenols were found by means of paper chromatography. Quantitative estimation of these compounds was carried out colorimetrically.In koji, the amount of polyphenols attained the highest value within the first 36〜40 hrs of its preparation. In moto and moromi, there were found flavonoids which increased with the advance of fermentation; small amounts of gallic acid and catechins were also present.
- 公益社団法人日本生物工学会の論文
- 1958-02-15