食品中のイオン成分に関する基礎的研究(第1報) : ビールの味覚に対するリン酸イオンの関与について
スポンサーリンク
概要
- 論文の詳細を見る
Phosphate and its salt are added to many food as food additives such as pH adjustants. Phosphates also affect the taste of food in many ways. To beer products, phosphates are added to help fermentation, and they may contribute to taste of beer. So we examined the effect of phophoric anion on the taste of beer. Beer samples were purchased from the market and the reagents used in this experiment were of analytical grade. Phosphoric anion was determined by Shimadzu PIA-100 ion chromatograph equipped with Shim-pack IC-A3 (S) column (2.0mm i.d. ×150mm), electric conductivity detector. The mobile phase was 8mM p-hydroxybenzoate and 3.2mM Bis-Tris mixture solution, and elution rate was 0.2ml/min. Sample was degassed and filterered (0.45μm) before injection. Injection volume was 10μl. The taste study was conducted according to common methods and 12 volunteers per each beer sample were randomly selected. The kind of taste or feelings of beer samples tested were bitter and gulpy feeling. The results were as follows: 1) The chromatographic separation of several stansard anions following conditions described above was good enough to determine each anions. The recovery rate of 12.5ppm phosphoric anion added to beer sample was 90.4-109.6% (99.2% mean). 2) The concentration of phosphoric anion ranged from 200 to 400ppm and differed from brand to brand even if they were brewed at the same company. But there were little difference among the lot of same brand. 3) The concentration of phosphoric anion and the extent of bitter taste were positively correlated with correlation coefficient of 0.7473 as shown in Fig. 1. There was no correlations between the content of phosphoric anion and other factors examined in this study.
- 1997-08-25
著者
関連論文
- ADI(一日許容摂取量)レベルの食品添加物(保存料)によるウサギ血小板機能に対する影響
- 2-Ethyl-1,3-Hexanediolキレート抽出法およびプロトン化クルクミンを用いる食品中のホウ酸の定量法
- 食品中のイオン成分に関する基礎的研究(第1報) : ビールの味覚に対するリン酸イオンの関与について
- 食品添加物天然赤色系着色料のウサギ血小板機能に及ぼす影響
- 道路近傍における浮遊粒子状物質中のタイヤトレッド摩耗粉じん及びゴム添加剤の分析
- 道路近傍における浮遊粒子状物質の変異原性について
- 食品添加物(赤色系合成着色料)のウサギ血小板機能に及ぼす影響
- 食品添加物(酸化防止剤)のウサギ血小板機能に及ぼす影響
- タイヤ抽出物の変異原性に対するゴム添加剤の共存効果
- タイヤ中に使用されているゴム添加剤の変異原性について