カタクチイワシエキス中の遊離および結合アミノ酸

概要

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The distribution of free a11d conjugated amino acids in the extractives of skeletal muscle and viscera of anchovy, Engraulis japonicus, is studied by column chromatography using Amberlite CG-120. Ordinary meat and dark meat gave the same kinds of free amino acids and other constituents, but the former being richer in histidine, creatinine and the latter in taurine, alanine and some other amino acids. The conjugated amino acids amounting to 13.6 and 11.3% of the extractive nitrogen are respectively accounted for. In viscera, the characteristic pattern of free and conjugated amino acids was observed and the feature is supposed to be brought by ingested and digested diet present in the digestive organ. We wish to express our sincere thanks to Taiyo Fisheries Co., Ltd. for supply of fresh anchovy.
公益社団法人日本水産学会の論文