清酒醸造における有機酸の研究 : (第3報)米粒各部位の有機酸組成

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Concerning two species of rice selected for Sake brewing, Mihonishiki and Yamadanishiki, the localization of organic acids in each lyaer of rice grain, obtained by the polishing process, was studied. The major organic acid in embryo of Yamadanishiki was found to be citric acid and accounted for 84% of the total amount of organic acids, 445mg per 100g dry weight. Acetic, aconitic, fumaric and malic acids were also found in lesser extent. The total amount of organic acids in the "epidermis fraction" (removed by 5 minutes of polishing) was 44% of that found in "embryo" and and the ratio of citric acid to total organic acids decreased to 56%. The "aleuron layer" (removed by a 86% polishing ratio) contained 50% in amount of organic acids compared to that of the "epidermis fraction". The contents of total acids were 35mg and 15-23mg per 100g dry weight in the "first starch cells layer" (removed between 76.7 to 80.5% in polishing ratio) and in the "second starch cells layer" (removed between 66.3% to 74.2% in polishing ratio) respectively. In these layers the contents of fumaric and malic acids were observed to be the same, but those of citric, succinic and aconitic acids decreased in the inner layers. In 43% polished rice where the inner layer of the "fourth starch cells layer" remains, the contents of the total organic acids was found to be same as that of in the "second starch cells layer". In this rice, however, citric acid content observed was 25% of total organic acids while that of malic acid was 35%. Furthermore, acetic, aconitic and succinic acids were larger than that found in the "second starch cells layer". Comparing the organic acid contents of Mihonishiki and Yamadanishiki, for former species contained more acids, especially citric acid, in unpolished rice, but it contained less acids in the inner part than in the "third starch cells layer".
社団法人日本生物工学会の論文
1966-02-25

清酒醸造における有機酸の研究 : (第3報)米粒各部位の有機酸組成

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