清酒中の糖類に就て-2-
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概要
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An attempt was made to separate the oligosaccharides from Sake by the following method. Glucose in Sake was removed by yeast fermentation, other impurities were removed by basic lead acetate precipitation and by passing beds of the ion-exchange resins, and concentrated sugar mixtures were fractionated by ethanol (Table 1). (B) and (C) fraction were separated by large scale paper chromatograpy to oligosaccharides. These oligosacchadrides were eluted from the papers with boiling water, and the extracts were treated with active carbon and were concentrated under a reducing pressure. Then the syrupy white powders obtained (Table 2). These powders were purified with alcohol. Thus we iso-lated isomaltose, panose, tetrasaccharide, x-and x'-sugar. 1. Isolated b-sugar was isomaltose, having melting point 120°, specific rotation +119°, and isolated c-sugar was panose, having specific rotation +153° (Table 3). The physical constants of derivatives of b-sugar were shown in Table 4. 2. Isolated d-sugar was tetrasaccharide, having non-hygroscopic and non-sweet properties, specific rotation +165°, reducing power (Gcu) 22%, and not being fermented by backer's or Sake yeast but being fermented by Schizo. pombe (Table 3). Paper chromatographic evidences of partial hydrolysis of d-sugar and its aldonic acid (Fig. 2) and enzymic hydrolysis by Takadiastase of this sugar (Fig. 1) showed that this sugar con-sisted of four glucose residues united by two α-1, 4 linkages and one α-1, 6 linkage. We presumed from the results above that the structure of this new terasaccharide would be 4-α-isomaltotriosyl-D-glucose. 3. Isolated x-and x'-sugar were unknown sugars, but x'-sugar would be disaccharide (consisted of two glucose molecules). The specific rotation and the reducing power (Gcu) of x'-sugar were respectively +91° and 11% (Table 3).
- 社団法人 日本農芸化学会の論文