キーウィフルーツの各種成分の分析(B. 生活科学)

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  • キーウィフルーツの各種成分の分析
  • キーウィ フルーツ ノ カクシュ セイブン ノ ブンセキ
  • Analysis of Inorganic Components and Amino Acids in Kiwifruit (B. LIVING SCIENCE)

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The analysis of inorganic components in kiwifruit juice was carried out by atomic absorption spectrophotometric method and by flame photometric method after dry-ashing at 460℃. The contents of pottasium and barium were as much as 191mg% and 181mg% respectively. On the other hand, the quantities of lithium, manganese, magnesium, and iron were less than 2mg%. The amino acid analysis of kiwifruit was also performed in a single-column amino acid analyzer with an UV-absorption monitor. Aspartic acid, glutamic acid, glycine, alanine, cysteine, valine, phenylalanine, histidine, lysine, and arginine were recognized as the free amino acids, together with several, unidentified, UV-absorbing, and ninhydrin-positive substances (or peptides), in the juice before the acid-hydrolysis. As the total amino acids of the juice, after the hydrolysis with 6 N HCl at 110℃ for 24hrs, almost all amino acids were found. Among these, glutamic acid was the richest amino acid, and lysine and aspartic acid were the richer ones. As for the determination of tryptophan, a reversed-phase HPLC on ODS-silica was done after the alkaline-hydrolysis of kiwifruit with 5 N NaOH at 110℃ for 22hrs.

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