マボヤフレ-バ-成分のガスクロマトグラフィ-による分析

概要

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Flavor component of ascidians Cynthia roretziv DRASCH which were cultivated in Okirai Bay, Iwate, Has been investigated by gas liquid chromatography (GLC). About 4g of pale yellow flavor concentrate (FC) was obtained by steam-distillation from 30kg of minced fresh ascidians which were removed from their tests. GLC peaks attributable to unsaturated compounds were estimated by compariso with those of the hydrogenated FC. Major constituents of the FC weve identified by IR, GC-MS and retention time, comparing with those of reference standards as follows, n-decadienol (32.6%), n-octanol (31%), n-octenol (15.4%), n-decenol (9%) and n-heptenol (8%). The iodine value 169.3 of the FC by the Wijs method was consistent with the value 171.6 calculated on the basis of the above composition. It should be noted that the unsaturated alcohols were the major constituents in the FC.
日本水産學會の論文