クロロフィル,カロチノイドおよびフィコビリン (高湿下における干しのり成分の変化-1,2-)

概要

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It is well known that the color and flavor of "Nori" (dried laver) rapidly deteriorate under humid conditions. In collective surveys of the contents of the various "Nori" components in relation to the storage humidity, the authors have made a comparison of the contents of pigments, organic acids, free amino acids, sugars, and lipids of "Nori" which had been stored under dry and humid conditions. 1) Six lots of 90 g each of "Nori" prepared from Porphyra yezoensis UEDA were stored separately at 20°C for 10, 25, and 45 days under dry and humid conditions, controlled by concentrated sulfuric acid and saturated solution of ammonium sulfate, respectively. 2) Chlorophyll is relatively stable under dry, but not under humid conditions. In the latter case the calculated contents of chlorophyll differed somewhat depending on the method of estimation. 3) Carotenoid is more stable than chlorophyll. The rate of decomposition is greater under humid than under dry conditions, and after 25 days storage a difference of about 15% was observed between the two storage conditions. 4) Phycobilin seems to be most stable among the examined pigments, and humid atmosphere has little effect on its stability.
日本水産學會の論文