加熱ブドウ酒中の褐変物質の分離精製

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  • Fractionation of Browning Compounds in Baking Wine
  • カネツ ブドウシュ チュウ ノ カッペン ブッシツ ノ ブンリ セイセイ ブドウシュ ヘンブツシツ ニ カンスル ケンキュウ 1

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1. The browning compounds, produced by baking Koshu white table wine at 60°C for 150 days, were fractionated into five main peaks by gel filtration on Sephadex G-15.<br> 2. Each peak was further fractionated by gel filtration, paper chromatography and paper electrophoresis. Nine major fractions were obtained and named as B-l, B-2, B-3, B-4, B-5, B-6, B-7, B-8 and B-9.<br> 3. On the basis of the ultra-violet absorption spectra, the browning compounds obtained could be grouped into three types: the first type with no characteristic absorption maximum (containing B-1, B-2, B-3 and B-4), the second with λmax(S) at 280 nm (containing B-5, B-6 and B-7) and the third with λmax at 262 nm or 285 nm (containing B-8 and B-9).<br> 4. Thus, it may be concluded that the browing compounds in baking wine consist of a family of limited numbers, and that each fraction has a characteristic nature, so for as major fractions are concerned.

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