昆布の品質-IV : エキスのアミノ酸組成との関係

概要

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Twenty-two kinds of kombu were extracted with 70% ethanol. Then the extractives were passed through a column filled with an ion exchange resin, Dowex 50 X-4 (H-type, 20-50 mesh) to remove inorganic salts which were contained in high concentration in the seaweed; otherwise the growth of the test microorganisms would be disturbed. In this process, large amounts of arginine remained in the column when displaced with 0.2N-NH4OH because the compound is strongly alkaline. Seventeen amino acids in the extractives were determined by the microbiological assay method. The resulte are shown in Table 1. In order to clarify if the contents of any amino acid be one of the quality-influencing factors, these data were analyzed statistically in relation to the following 8 items: (1) Difference between ichiban-dashi and niban-dashi; (2) Harvesting season; (3) The grade in the market; (4) The sampling position of kombu lamina; (5) Locality of kombu plant; (6) Whether growing offshore or seashore; (7) First year or second year plant; (8) Kombu species. It was revealed through the analysis that the quality did not seem to be entirely influenced by the difference of amino acid composition.