鯨肉エキスの化学的組成と濃縮による変化

概要

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The amounts of amino acids and the related compounds, peptides, nucleotides, organic acids, free sugars, inorganic matter, and coloring matter of the fresh extracts, which were obtained from the meat of sei whale under conditions designed to minimize any chemical changes, and of the condensed extracts were determined, and 97.5% and 99.3% of the solid were accounted for, respectively. The most notable differences between two preparations were found in the levels of the imidazole peptides, particularly in the amount of balenine: About 49% of the solid of the fresh extracts was occupied by the imidazole dipeptides, and approximately 90% of the dipeptides by balenine. The amounts of the peptides became reduced to 35.5% during condensation, and it is likely that the decrease is stoichiometrically related to the formation of the coloring matter. A new approach to estimate the amount of the coloring matter by use of cation-exchange resine was described.