清酒醸造中におけるアミノ酸類及びアミン類の消長について (第6報) : 酒造米及び米麹のアミン類について

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The author studied on the amines contained in rice and rice-koji. The results obtained were as follows : 1) Ammonia, cadaverine, ethanolamine, choline and a kind of amine like substance were detected in whole grain of rice, but they were not detected in polished rice, presumably because they were lost in polishing process.2) In rice-koji, 7 kinds of amines, including ammonia, were detected. These were ammonia, cadeverine, ethanolamines, β-phenyl-ethylamine, agmatine, choline and volatile amine-like substance b, and these amine were produced in rice-koji making.3) In rice, the following 3 amino acids were detected : tyrosine, histidine and arginine.These free amino acids were contained in polished rice in larger amounts than in whole grain of rice.4) Amine contents in whole rice were as follows : Cadaverine-2HCl, 0.1 mg% ; ethanolamine-HCl ; choline-Cl, 14mg%. Those contents in rice-koji were as follows : cadaverine-HCl, 0.7〜1.4mg% ; ethanolamine-HCl, 0.46〜0.8mg% ; β-phenylethylamine-HCl, 0.1mg% ; Agmatine-2HCl, 0.5〜0.1mg% ; and choline-HCl 7〜14mg%.
社団法人日本生物工学会の論文
1961-05-15