高湿下における干しのり成分の変化-3-糖類および2,3の成分

概要

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In succession to the preceding two reports, this paper deals with the effect of storage humidity upon the fluctuation of sugars, fatty acids, and free amino acids contents in dried laver "Nori'. 1) No notable difference was observed in the glucose content between "Nori" samples stored under dry and humid conditions respectively. Galactose content showed little flucturation under dry conditions, but under humid conditions rapidly increased to a maximum of about ten times its initial amount and then decreased gradually. 2) The content of floridoside decreased rapidly under humid conditions while it decreased slowly under dry conditions, a dendency which is in contrast to that of galactose. 3) One of the unidentified components, which is deduced to be isofloridoside, showed a fluctuation pattern, which resembles that of floridoside. 4) An apparent increase in the content of fatty acids under humid conditions was presumed to be due to some histological change which is favorable to the extraction of lipids. 5) The free amino acid content of "Nori" was kept almost constant regardless of the storage humidity.
日本水産學會の論文