清酒醸造における有機酸の研究 : 第2報酒造用玄米の有機酸組成

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The constituents of the organic acids in rice (19 kinds of unpolished and 5 degrees of polished Japanese rice) were determined by partition chromatography using silica gel. The results were as follows. In unpolished Japanese rice the amount of citric acid had a greater variance than malic acid had. However, as reported previously, in foreign rice the amount of malic acid had the same variance as citric acid. The total amount of organic acids and citric acid content in the same kind of unpolished rice produced in the same regions were especially smaller than those in the same kind of unpolished rice produced in other regions. The rice contained a differential amount of total organic acid according to the different kind of rice produced in the same region. By correlation analysis of general components and organic acids among themselves, we found that negative correlations exist between the crude fat content and the total amount of organic acids, citric acid or fumaric acid ; and that possitive correlations exist between citric acid and fumaric acid in the unpolished rice. We found that the unpolished rice contained a greater amount of citric acid than malic acid, but a 65% polished rice contained a greater amount of malic acid than citric acid. In the previous report we had shown that the wheat grain had the same tendency as rice. Accordingly, it may be considered that the total amount of organic acids and individual organic acid contents decrease generally in proportion to the depth from the surface of a grain, and that cirtic acid decrease more markedly than malic acid.
社団法人日本生物工学会の論文
1964-01-15

清酒醸造における有機酸の研究 : 第2報酒造用玄米の有機酸組成

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