浅草海苔の風味に就て-III : 浅草海苔の遊離アミノ酸の含量

概要

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In the previous paper, we have reported that the amounts of glycine and alanine in the laver, Porphyra tenera, vary with the season and attain to the maxima in January. In the present work, the authors have determined the quantities of various free amino acids in the laver by using the method of microbiological assay. As shown in Table 1, glycine, alanine, valine, leucine, isoleucine, proline, phenylalanine, serine, threonine, arginine, lysine, aspartic acid and glutamic acid were determined but tyrosine, tryptophan, methionine and histidine were not recognized. It is noticed that there are large amounts of some sweet or flavorous amino acids such as alanine, glutamic acid, aspartic acid, glycine, threonine, proline and phenylalanine in the laver. It was also found that the contents of glycine, alanine and glutamic acid in the laver reared at Matsushima Bay increased from autumn to winter and reached to the maxima at the last decade of December or beginning of January and thereafter decreased until March as shown in Table 2 and Fig. 1.