食品中の核酸成分に関する研究 : (第1報) 蔬菜類における5'-ヌクレオチドの分布

概要

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Distributions of 5'-nucleotides in vegetables were investigated in order to elucidate the role of them on the flavor of vegetable foods. A total of 5'-nucleotides were determined employing the 5'-nucleotidase procedure in boiled extracts of 17 kinds of herbage, 7 kinds of fruit, 10 kinds of earth vegetables, and 6 kinds of processed foods.Individual distributions of 5'-nucleotide were determined by ion-exchange column chromatography.5 fractions were obtained by Dowex 1×8 colum from boiled extract of tomato.Among them 2 fractions were identified as 5'-adenylic acid (5'-AMP) and 5'-uridylic acid (5'-UMP).Samples of vegetables were mostly found to contain 1-10μ moles/100g. material of a total of 5'-nucleotide. More than 7μ moles/100g. of a total of 5'-nucleotides were found in welsh onions (green), lettuce, immature green peas with pod, tomatoes, cucumber, Japanese redishs and several processed foods.As the results of colum chromatography, 5'-AMP and 5'-UMP were found to be the major components in boiled extracts of vegetables. 5'-CMP was found in several cases, but 5'-IMP and 5'-GMP were found only in small quantities, 5'-AMP amounted to about 0.01% in the extract of tomatoes. We guess that 5'-AMP may contribute to the flavor of vegetables under the co-existence of glutamic acid.
社団法人日本生物工学会の論文
1963-08-15