マッシュルーム (Agaricus bisporus) 中の phenylhydrazine 及び aniline 誘導体の定量と調理条件下における挙動について

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The particular compounds, γ-L-glutamyl-4-hydroxymethylphenylhydrazine (Agaritine) and γ-L-glutamy1-4-hydroxyaniline (GHA) in the mush room (Agaricus bisporous) were colorimetrically determined. The contents of Agaritine and GHA are estimated to be 1.64 μmol (0.438mg) /g.f.w and 3.16 μmol (0.752mg) /g.f.w., respectively. The behaviour of both the compounds in the fruiting bodies were investigated under the cooking conditions (boiling). About 60-70% of Agaritine and GHA were extracted with water or 1% NaCl solution at 90℃ for 10 min, but about 20% of these compounds still remained unchanged in the fruiting bodies after 30 min-boiling. GHA was more extractable than Agaritine with 1.0% NaCl solution but GHA in the saline was rather labile to be decomposed by oxidation. Agaritine and GHA could be detected in the soup of the 3 years-stored canned mushroom, but not in the fruiting bodies. It was assumed that the degradation might be inhibited with the reducing agents used for the prevention form enzymatic coloring.
社団法人日本家政学会の論文
1993-06-15