日本産食品に関与する微生物に対するγ線の影響とその応用に就いて(第5報) : γ線照射に行なつた清酒及び合成清酒の吸収スペクトルの変化

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When sake and artificial Sake were irradiated by gamma-ray for the purpose of sterilization, we found an increase in the color-tone of the former and a decrease of the same in the latter.This phenomenon was resolved by measuring the absorption spectra of Sake, artificial Sake, solutions of amino-acids, and artificial coloring material of artificial Sake. It was recognized that there is a marked difference of the absorption spectra between Sake and artificial Sake. This is caused by difference of concentration of amino acids, and by the kinds of amino-acids contained in Sake and artificial Sake.Artificial coloring material contained in artificial Sake is also responsible for the changes caused by gamma-ray radiation.Namely, the color-tone of Sake increased as a result of 2,4-Dopa. produced from tryptophan and tyrosine by gamma-ray radiation, whereas the color-tone of artificial sake decreased by decomposition of artificial coloring material by gamma-ray radiation.It was also found that the characteristic absorption spectrum of Sake was caused by the conjugated bond of aromatic amino acids.
公益社団法人日本生物工学会の論文
1960-12-15