Identification of α-D-Glucosylglycerol in Sake

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タイトル別名
  • Identification of .ALPHA.-D-Glucosylglycerol in Sake.
  • Identification of アルファ D Glucosylglycerol in Sake
  • Identification of α-<scp>D</scp>-Glucosylglycerol in Sake
  • Identification of α-ᴅ-glucosylglycerol in sake
  • Identification of α-glucosylglycerol in sake

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α-D-Glucosylglycerol (GG) was found for the first time in sake (Japanese rice wine) in an amount of about 0.5%. GG was also found in miso and mirin which had been brewed by using koji. GG was hydrolyzed into glucose and glycerol in an equimolar ratio with maltase (EC 3.2.1.20, α-glucosidase from yeast), but not with emulsin (EC 3.2.1.21, β-glucosidase from almond). The retention times and mass spectra of trimethylsilyl derivatives by a GC-MS analysis of GG in sake were comparable to those of various GG samples synthesized by glycol cleavage. It was proven that GG in sake consisted of three components, viz., 2-O-α-D-glucosylglycerol (GG-II), (2R)-1-O-α-D-glucosylglycerol (R-GG-I) and (2S)-1-O-α-D-glucosylglycerol (S-GG-I). The ratio of the three components in GG was 6:66:28 for sake. It is considered that GG was formed by transglucosylation of the glucosyl groups to glycerol by α-glucosidase from koji in the sake mash.<br>

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