登熟中におけるイノシトールリン酸の変化ならびに未熟米よりイノシトールの単離

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Changes of inositol phosphate and inositol in rice seeds during the ripening were studied. Total phosphorous, acid soluble phosphorus and phytin phosphorus showed a markedly rapid increase during the ripening, while inorganic phosphorus decreased. Also total inositol showed increase during ripening while free inositol decreased. Inositol phosphate were analyzed by the ion exchange chromatography (Dowex 1×2, Cl-type, 200_??_400 mesh). The main components of inositol phosphate in immature and ripe rice seeds were also inositol hexaphosphate. From 1kg of immature rice bran 533 mg of crystal was isolated by using 80% ethyl alcohol. The Rf value of crystal was 0.14 in an ascending solvent system of butanol: pyridine: H2O=6:4:3. The melting point of this crystal was at 221_??_223°C. The infrared spectrum was same with inositol standard. From these results this crystal was identified as inositol. In rice plant, it seems that inositol is synthesized at first and then inositol phosphate is produced from inositol.
社団法人日本農芸化学会の論文