甘草関連物質(天然甘味料)の組成及び定量

概要

論文の詳細を見る
Recently, interest in applying natural sweeteners as sugar substitutes has increased in response to consumer desire for health products. One natural sweetener commonly used in Japan is licorice (Glycyrrhiza glabra L.). Licorice sweeteners are commercially available in three forms; licorice extracts, licorice hydrolysates, and enzymatically modified licorice. In addition to GA, they contain a variety of other substances. But the currently used analytical methods only assay for GA. Therefore, it is necessary to develop new, more comprehensive approaches. In the present study, qualitative and quantitative analyses of licorice derived preparations were therefore conducted. In preliminary experiments, it was found that GA and the three forms of licorice sweeteners could be clearly separated into their components by thin layer chromatography (TLC). Consequently we performed reversed-phase high performance liquid chromatography (HPLC) with UV detection at 245 nm with silica gel columns (4.6mm×150mm). And methanol-2% acetic acid (70:30) as the mobile phase. Results are shown in Fig. 5. Each of the three licorice products gave their own characteristics chromatograms. The substances responsible for peaks were identified using liquid chromatography-mass spectrometry (LC/MS) with analysis by negative electro spray ionization (ESI). The peak designated d in Fig. 5. was defined as 23- or 24 hydroxy GA, and f as liquiritic acid. The peak g in fig. 1-b was GA-3-O-glucuronide, and the peaks h throuhg j were assumed to be differently glycocylated GAs. Quantitative analyses of the identified substances were possible by UV-HPLC. The contents of each of the substances were in line with the known concentrations of GA in the three products. The recoveries from food samples spiked with 100μg/g of each licorice product were 76.7〜110%. Furthermore, analysis of GA and licorice related substances in four commercial foods labeled as including added licorice with on method revealed three of them to contain licorice extract and one to have a licorice hydrolysate supplement. No enzymatically modified licorice had been added to any these foods. It is concluded that our present method is very useful for the analysis of licorice related substances including GA.
日本食品化学学会の論文
1997-08-25

甘草関連物質(天然甘味料)の組成及び定量

スポンサーリンク

概要

著者

関連論文

スポンサーリンク