野菜および山菜中の有機酸

概要

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As taste substances in green-asparagus (Asparagus officinalis L.), taranoki-no-me (leaf buds of Aralia elata Seem.), bracken (Pteridium aquilinum var. latiusculum Und.) and Yamadori-zenmai (Osmundastrum cinnamomeum var. fokiense Tagawa), organic acids were investigated. The organic acids were determined as their n-butyl esters and N- or O-trifluoroacetyl n-butyl esters by gas chromatography on Silicone OV-22. The following results were obtained. (1) Green-asparagus examined in this investigation contained citric acid as the major acid, amounting to 62% of total organic acids, 19% of malic acid, 16% of pyroglutamic acid and small amounts of succinic and acetic acids. (2) In taranoki-no-me, quinic acid was dominant, occupying about 78% of total organic acids, and followed by malic and citric acids. (3) Bracken contained 47% of shikimic acid and 26% of quinic acid. (4) Yamadori-zenmai contained 26% of citric acid and significant amounts of pyroglutamic, quinic, malic and shikimic acids.
社団法人日本農芸化学会の論文