冷凍オヒョウ中の揮発性モノカルボニル

概要

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It has been reported that the content of volatile carbonyls in frozen halibut increases during freeze-storage. Although the role of carbonyls in discoloration in frozen halibut is still obscure, it should be interesting to identify these carbonyls. 2, 4-Dinitrophenylhydrazones of volatile monocarbonyls were obtained from the water-homogenate and the n-hexane extracts of halibut meat. The hydrazones were analyzed by thin layer chromatography on silica gel with dioxane-water system and 2-phenoxyethanol-n-hexane system. Ethanal was identified as the main carbonyl in the water homogenate, and only small amounts of methanal and propan-2-one were detected on chromatograms. The carbonyls identified from the n-hexane extracts were propanone, butanone, pentan-2-one, and hexan-2-one. Another hydrazone of which ultraviolet absorption is similar to alkanone was isolated but unidentified. Methanal, ethanal and n-nonanal were also detected, and several other n-alkanals seemed to be present.
社団法人日本水産学会の論文