八丁味噌の苦味に関する研究 : (第3報)ブタノール抽出区分の呈味

概要

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Hatcho-miso was extracted with ether and the residue was then extracted with butanol. The butanol extract (Fraction I) had a bitter taste. When Fraction I was shaken with butanol-water (1 : 1), the bitter taste remained in the butanol-soluble fraction and the water-soluble fraction had a slightly saline taste. The butanol-soluble fraction was evaporated by drying under reduced pressure. The butanol extract (Fraction II) thus obtained had an extremely bitter taste. Fraction II was submitted to cellulose powder column chromatography and at least two peptide fractions were separated. But these peptide fractions had no bitter taste.When Fraction II, brown in color was developed with 96% ethanol-water (63 : 37w/w) by thin layer chromatography, brownish band having Rf 0.9-1.0 had a bitter taste.The bitter taste of the butanol extract was not attributable to peptide.
公益社団法人日本生物工学会の論文
1966-08-25