微量固相抽出―ガスクロマトグラフィーによる市販糸引き納豆の揮発性成分の比較

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タイトル別名
  • Comparison of Volatile Components in Commercial Itohiki-Natto by Solid-phase Microextraction and Gas Chromatography
  • ビリョウコソウ チュウシュツ ガス クロマトグラフィー ニ ヨル シハン イトヒキ ナットウ ノ キハツセイ セイブン ノ ヒカク

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抄録

The volatile component in commercial itohiki-natto was extracted with divinylbenzene/carboxen/polydimethylsiloxane solid-phase microextraction fiber at 50°C for 60min, and injected by gas chromatograph (GC) or gas chromatograph mass spectrometer (column: DB-WAX (0.25mm ID, 30m long, 0.25μm film thickness)). Each peak was identified by comparing the mass spectrum and the retention indices with the mass spectrum data bases and the retention indices of authentic compounds, respectively. Twelve alcohols, 20 ketones, 12 fatty acids, 12 nitrogen compounds, 10 hydrocarbons, 8 esters, 3 phenols, 2 frans, 1 aldehyde, 1 pyrane, 1 oxazole, and ammonia, and total 83 compounds were identified. The quantitative comparison was carried out by addition of an internal standard of 2-heptanol (100ppm aq, 10.0μl) into the vial, and it was done by the gas chromatograph equipped with FID. By comparing the peak area between major odor compounds and internal standard, the concentration was obtained. The abundance of the volatile components is greatly different between each product. Especially, in the product using Natto-bacteria mutant which does not produce the low molecular branched fatty acid, there were small content of isobutyric acid, 2-methylbutyric acid and isovaleric acid. These measurement result agreed with the odor difference.

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