忽布及び麦酒苦味質に関する研究 (第4報) : 麦酒苦味質の分画

概要

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Chromatostrip method or column chromatographic technique could fractionate the n-hezane soluble bitter substances of beer into seven fractions (occasionally eight fractions).The oxidation products of lupulone, L_4,L_5 and L_6 were detected as they were in hops. The oxidation product of humulone, named H_2,was occasionally located near the position of L_4 on the chromatostrip or elution pattern of column chromatography.As the transformation products of hop bitter substances during wort boiling, fr. a, fr. b, and fr. c were fractionated. Through various comparative experiments, fr. b was identified as isohumulone. Fr. a was derived only from lupulone and fr. c was transformed by wort boiling from humulone, and fr. c shower close resemblance to siohumulone. Fr. a and fr. c are the newly found bitter substances peculiar to beer.
社団法人日本生物工学会の論文
1961-09-15