魚肉腐敗中の揮発性脂肪酸のガスクロマトグラフィーによる分離・定量

概要

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In the process of spoilage of fish meat or its food products, it is known that the volatile fatty acids increase in amount with the progress of spoilage, and it is supposed that the composition of the acids may also be altered. The author devised a easy method of separating and estimating esters of the acids by converting the acids into methyl esters first, and then by using gas-liquid chromatography with PEG-600 as stationary liquid phase and hydrogen as carrier gas at the temperature of 60°C. With this method, the presence of volatile acids such as formic, acetic, propionic, n-butyric and iso-butyric acid was confirmed in the samples of different grade of quality, including mackerel, tuna and fish sausage. During esterification process, it was disclosed that comparatively little loss observed in the amount of methylmercaptan, which existed with volatile acids in the distilate from spoiled fish sample. In addition, no ethylmercaptan was found in these samples.
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