麹の褐変と黒粕に関する研究 : (第1報)紫外部吸収およびPPCによる検索

概要

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In order to make clear the difference of pigments between browned koji and black sake cake, both of the absorption curves of the ulra violet ray were investigated in comparison with various browned substances in plants such as astringent persimmon, tannin, tea leaves, potatoes, mushrooms, apples, Japanese lacquer, caramel, Pullularia grown on steamed rice and oxidative products of phenols by koji mould.Paper chromatographic examination of the acetone or alcohol extracts of above items was also carried out. The extracts were concentrated under reduced pressure before PPC.(1) The absorption of koji and sake cake in the whole wave length range increased gradually as they browned, while that of sake did not. (Fig. 1)(2) Three violet spots on the paper chromatogram were found only in browned koji and black sake cake. (Fig. 3)(3) The browned substances in plants were different from those in browned koji and black sake cake. (Fig. 2,4)(4) It seemed that three violet spots were phenolic substances from color reactions on paper chromatogram. (Table 2,4)
社団法人日本生物工学会の論文
1966-10-25