魚肉のトリブトファン含量

概要

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1. The barium hydroxide digestion gave the higher tryptophan value than the sodium hydroxide digestion. 2. The values obtained by the microbiological and chromatographic assay technic were in good agreement. 3. It was proved that tryptophan content of fish meat can be determined with a great satisfaction by the microbiological method after hydrolysis with barium hydroxide. 4. The amount of tryptophan in raw fish flesh ranged from 1.25 to 1.35% and variation among the species of fish was quite small. 5. Tryptophan content of canned and salt-dried fish meats was almost at the same level as that of raw meat. 6. Fish meat is as excellent as beef, pork or chicken in supplying tryptophan. 7. The recommended dietary allowance for Japanese made by the Resources Council of the Science and Technic Agency was criticized on the basis of these results.
公益社団法人日本水産学会の論文