鰹節の香氣に關する研究

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書誌事項

タイトル別名
  • Studies on the Flavors of Katsuobushi
  • カツオブシ ノ コウキ ニ カンスル ケンキュウ 2 ペーパークロマトグラフホウ ニ ヨル キハツセイ ブッシツ ノ ケンサク
  • Part. 2. Identification of Volatile Substances by Paper Chromatography
  • (第2報)ペーパークロマトグラフ法による揮発性物質の檢索

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説明

Volatile basic and acidic fractions obtained from Katsuobushi by steam distillation were separated by one-dimdnsional paper chromatography employing the descending technique.<br> In this experiment, four basic substances and five volatile fatty acids were identified by comparing the chromatogram of the sample with that of the mixture of pure substances. The basic substances thus identified are ammonia, trimethylamine, pyridine and piperidine and the volatile fatty acids are formic, acetic, propionic, butyric and lauric acids.

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