食品のイノシン酸含量-II : かつお節

概要

論文の詳細を見る
The change of nucleotides during the manufacturing process of Katsuwobushi was examined on the same specimens described in the previous paper which dealt with free amino acids and other constituents in the extractives. As shown in Table 1 and Fig. 1, inosinic acid is a predominant component occupying about 90% of the total acid soluble nucleotides, which contain only small amount of adenosine mono-, di-, and triposphates. Inosinic acid is lost to some extent during the manufacturing process, mainly in boiling and smoking processes, but it is fairly well retaind by the final product. Adenosine triphosphate, on the contrary, disappears in the process. The results on various kinds of the commercial product are listed in Table 2, which shows that the inosinic acid content considerably varies with samples and has no definite relation with the place of production or the grade of quality. It is also found that the values are much higher than those reported so far. The histidine content estimated on six specimens ranges from 2.8 to 3.9% on dry basis and the molar ratio of histidine to inosinic acid from 9 to 25.