納豆に含まれているメチルピラジン類のHPLCによる分析

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書誌事項

タイトル別名
  • Chemical Profiles of Methylpyrazines Contained in Commercially Available Natto
  • ナットウ ニ フクマレテ イル メチルピラジンルイ ノ HPLC ニ ヨル ブンセキ

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  Structures and amounts of methylpyrazines contained in commercial natto, a fermented soybean food in Japan, were determined using HPLC equipped with an acid-resistant reversed phase column, Capcell Pak C18 ACR (Shiseido). Mobile phase solvent mixtures consisted of acidic phosphate buffer solution (pH 2.0) containing 2% acetonitrile gave satisfactory results with baseline separation of the authentic specimens, such as naked pyrazine, monomethylpyrazine, 2,3-, 2,5-, and 2,6-dimethylpyrazine, trimethylpyrazine, and tetramethylpyrazine. We used the mobile-phase solvent with a flow rate of 1 ml/min at 15.0°C. Before HPLC, commercial natto samples were treated with water to prepare diluted suspensions of surface mucous materials. The suspensions were treated on Sep-Pac C18 Cartridges (Waters) with phosphate buffer solutions containing 2—7% acetonitrile. The extracts were then injected into the analytical column to obtain chromatograms that were used to determine the structures and amounts of methylpyrazines. The results showed that a commercialiy packed natto contains a considerable amount of 2,5-dimethylpyrazine instead of the tetrametyl- and trimethylpyrazines in the traditional products. This may be a result of recent efforts of natto makers whose interests have been focused on new methods for preparing odorless products.

収録刊行物

  • 薬学雑誌

    薬学雑誌 124 (1), 31-36, 2004-01-01

    公益社団法人 日本薬学会

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