清酒醸造中におけるアミノ酸類及びアミノ類の消長について (第4報) : 清酒のアミン類について

概要

論文の詳細を見る
1) Amines were isolated from various kinds of sake by means of cathion exchange resine process or phosphotungstic acid process and by paper partition chromatography; 8 kinds of amines (β-phenyl-ethylamine, cadaverine, putrescine, ethanolamine, choline, agmatine, histamine and tyramine), 2 kinds of ninhydrine positive volatile substances and 2 kinds of Sakaguchi reaction positive substances were detected. One of the Sakaguchi reaction positive substances was presumed to be acetyl agmatine.2) As to the methods of isolation of amines, the application of Amberlite IRC-50 was found to be more efficient than that of phosphotungstic acid.3) Variety of amines contained in putrid sake was compared with that in sound sake, and no remarkable difference was found between the two.4) Specially brewed sake generally contained less quantities of individual amines than did sake of common quality.
社団法人日本生物工学会の論文
1961-05-15