食品中の核酸成分に関する研究 : (第7報)蔬菜類の加工に伴う核酸成分の消長

概要

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Changes of 5'-nucleotides in vegetables during the boiling process were investigated using column chromatography or the enzymatic method. Nucleoside polyphosphate fractions in perchloric acid-extract of asparagus were separatedand analyzed on a large scale column of Dowex 1×8. The major fractions were identified as ADP and ATP. In some cases the amount of 5'-nucleotides extracted by boiling water was rather higher than that of free 5'-nucleotides present in the original vegetables. The amounts of 5'-nucleotide were found to be the highest when extracted from asparagus or sweet corn at 60-70℃, and it increased with boiling time up to 5 min. The increase of 5'-AMP in boiled extract of vegetables was found to be accompanied with the decrease of ATP and ADP. Nucleotides were formed by autolysis of asparagus at certain pH.5'-nucleotides were accumulated especially but 3'-nucleotides were found in trace at the range of pH 8.0-9.0. It is assumed that the increase of 5'-nucleotides due to the decomposition of RNA is relatively small, but the 5'-nucleotides increase as a result of enzymatic breakdown of ATP and ADP during heating with water.
社団法人日本生物工学会の論文
1966-05-25