書誌事項
- タイトル別名
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- Formation of .BETA.-Carboline Derivatives during the Soy Sauce Manufacturing Process and Their Changes during Storage.
- ショウユ セイゾウ カテイチュウ ノ ベータ カルボリン ユウドウタイ ノ セ
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抄録
The formation of β-carboline derivatives during the brewing of soy sauce was examined on a laboratory scale. 1-Methyl-1, 2, 3, 4 tetrahydro-β-carboline-3-carboxylic acid (MTCA) and 1-hydroxymethyl-furyl-β-carboline (1-HMF-BC) were formed largely in the middle and latter stage of brewing, respectively. Both of them were increased by pasteurization. A little 1-furylβ-carboline (1-F-BC) was formed during brewing, and the content was increased by pasteurization. In addition, the changes in β-carboline derivatives during storage at 4, 20 and 30°C for 60 days were examined. MTCA was unchanged after storage. 1-HMF-BC in Koikuchi Shoyu (regular fermented) and Koikuchi Shoyu (semi-fermented) were increased 1.7- and 1.6-fold after storage at 30°C, respectively. Heating did not increase the amount of 1-HMF-BC in soy sauce after storage at 30°C.
収録刊行物
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- 日本栄養・食糧学会誌
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日本栄養・食糧学会誌 46 (2), 179-182, 1993
公益社団法人 日本栄養・食糧学会
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詳細情報 詳細情報について
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- CRID
- 1390282681269420928
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- NII論文ID
- 130000853601
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- NII書誌ID
- AN00311992
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- COI
- 1:CAS:528:DyaK3sXkt1KqtL0%3D
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- ISSN
- 18832849
- 02873516
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- NDL書誌ID
- 3830354
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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- 抄録ライセンスフラグ
- 使用不可