塩蔵オキアミの利用に関する研究-3-オキアミエキスの成分と利用

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  • 塩蔵オキアミの利用に関する研究(第 3 報) : オキアミエキスの成分と利用(B. 生活科学)
  • エンゾウ オキアミ ノ リヨウ ニカンスルケンキュウ 3 オキアミエキス ノ
  • Studies on Utilization of Salted Antarctic Krill (Euphausia superba) (III) : Constituents of the Krill Extractives and its Utilization as a Natural Flavoring Agent (B. LIVING SCIENCE)

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Abstract

Nitrogenous components of the extractives from salted antarctic krill (Euphausia superba) were characterized. The nucleic acid derivatives were identified by gel chromatography on Sephadex G-15 or Biogel P-2 column and by UV spectra. The nucleosides, inosine, uridine, guanosine and adenosine were found in the extractives but no nucleotide was detected. Betaine, trimethylamine-trimethylamineoxide and creatine-creatinine were determined by specific methods of analysis. As previously reported, free amino acids and betaine were predominant constituents of the krill extractives and these substances mainly contribute to the taste of extractives. The ethanol treatment was effective to reducing the NaCl content to 50% of the original extractives without loss of ninhydrin positive constituents. Ethanol was mixed with equal volume of extractives and precipitates were removed by the centrifugation. The supernatant was concentrated with the rotary evaporator. Besides NaCl, a part of nucleosides and brown pigment were removed by the ethanol treatment. We obtained the product of concentrated extractives which contains 45.4% moisture, 14.5% NaCl and 32.3% crude protein and it will be practically used as a natural flavoring agent.

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