醤油保存に関する研究 : (第7報)醤油中の安息香酸とその生因について

概要

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Naturally fermented soy sauce contains many kinds of aliphatic and aromatic acids including trace amounts of benzoic acid (B.A.).It was found that the content of B. A. in soy sauce can be most accurately determined by gas chromatography with a hydrogen flame ionization detector. The peak of B. A. was identified refering to retention time of the peak of standard B. A. and the amount of B. A. was calculated from the ratio of peak height in gas chromatogram of B. A. and acetoanilide as the internal standard compound.By this procedure the amount of B. A. in raw soy sauce was found to be about 3 ppm and after heating 0.3-1.0 ppm increase was observed.The occurence of B. A. in soy sauce was found not to be derived from the metabolites of Aspergillus sojae, yeasts and bacteria of fermentation, but from the B. A. of raw materials, defatted soybean flour (B. A. about 18 ppm) and wheat (B. A. about 4.0 ppm).
公益社団法人日本生物工学会の論文
1967-09-25