食酢の不揮発性有機酸に関する研究 : (第1報) 市販食酢の有機酸組成について

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The contents of non-volatile organic acids in commercial vinegars were determined by partition chromatography using silica gel. Grade I, Grade II, and Grade III rice vinegars, cider vinegar, and malt vinegar were used as samples. 11 samples were used in all, and the results obtained were as follows.Among non-volatile organic acids, fumaric, α-ketoglutaric, lactic, succinic, pyrroglutamic, glycollic, malic, citric, tartaric, and four unidentified acids were found in the vinegars.Of the three rice vinegars, Grade I contained the largest amounts of non-volatile organic acid (25.0-67.5 mg per 100 ml), followed by Grade II and Grade III.Lactic and succinic acids were found to be contained in large amounts in rice vinegars. Pyrroglutamic, glycollic, and malic acid contents in Grade I were somewhat larger than in other Grades.The rice vinegars manufactured by A-Brewery contained larger amounts of non-volatile organic acid than those of the other two breweries (B and C) in each Grade. And in the vinegars by A and C-Breweries (especially in C's) the quantity of lactic acid was larger than that of succinic acid, while the former was smaller than the latter in vinegars by B-Brewery.Cider, wine, and malt vinegars had the same amounts of non-volatile organic acid as Grade I, but as to individual acids, they differed considerably : malic acid was found to be contained in large amounts in cider vinegar ; tartaric, citric, and malic acids, in wine vinegar ; lactic and malic acids, in malt vinegar.
社団法人日本生物工学会の論文
1963-01-15

食酢の不揮発性有機酸に関する研究 : (第1報) 市販食酢の有機酸組成について

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