マボヤのホヤ臭前駆物質としてのアルキル硫酸塩の同定〔英文〕

概要

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In the preceding paper, the enzymatic formation of the ascidian flavor derived from n-alcohols in viscera of Halocynthia roretzi was demonstrated. This paper deals with the isolation and identification of the precursors responsible for the flavor formation. The precursors have been isolated from the ethanol extracts of viscera by using solvent fractionation and chromatographic techniques. Each fraction was assayed for the activity of octanol generation in reaction with crude enzyme. The precursors have been identified as salts of alkyl sulfates with carbon atoms 8 to 10. The structures were confirmed by elementary analyses, composition of hydrolysis products, and direct comparison of IR spectra and Rf values on TLC with those of an authentic sample. The role of alkyl sulfates in the ascidian is also discussed.
日本水産學會の論文