アサクサノリ還元糖量についての二三の実験

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According to previous studies important components of “asakusanori” (Porphyra tenera Kjellm), a favorite food in Japan, are nitrogen and reducing sugar, and their contents seem to participate in determining the quality of the products. The present study has been aimed at securing primary information about the amount of reducing sugar that may vary in the laver under different culturing or processing conditions. In the experiments the total amount of reducing sugar per unit of area of the frond was assessed by Somogyi method. 1) In the raw materials sampled from culturing grounds on the west coast of Tokyo Bay during the months from November 1955 to following March the amount of reducing sugar in-dicated appreciable differences depending on the harvest seasons, with the lowest in the middle of November and the highest in ensuing February (Fig. 2). 2) When the laver was cultured indoor under the light intensity lower than 1, 000 Lux, the sugar was decreased in amount with the progress of time until it reached 63% of the ini-tial after six days (Table 3). 3) In drying process under a low temperature (25°C) the reducing sugar was depleted by degree. However, quick drying under a high temperature (110°C) could keep down the dec-rease to a minimum (Table 4). 4) In order to attest effect of the light, the laver kept in sea water was shut up in a dark room. Electric lamp illumination given on the samples for two hours resulted in an in-crease in the amount of the sugar (Fig. 3). 5) Chlorinity of the sea water seems to participate at various rates in synthesis of reducing sugar into the laver. In another experiment conducted under similar conditions as described above except the concentration of chlorinity ranging from the normal (18.77‰ Cl) to 6.25‰ Cl. An increasing ratio of reducing sugar showed little difference between the normal concentration and about 13‰ Cl. Whereas, an appreciable increase in the amount was observed in the laver cultured at about 10‰. At a level of chlorinity of 6‰ or lower the sugar almost ceased to be synthesized (Tables 5-1 and 5-2).
公益社団法人日本水産学会の論文

アサクサノリ還元糖量についての二三の実験

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