Studies on Organic Constituents of the Snow Crab (<i>Chionoecetes opilio</i>)-II

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  • ズワイガニの有機成分　ＩＩ　　エキス中の遊離アミノ酸
  • ズワイガニ ノ ユウキ セイブン ニカンスルケンキュウ 2 エキスチュウ ノ
  • エキス中の遊離アミノ酸について

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Abstract

The taste of snow crabs depends on the sex of the crab, the organs eaten, the cooking methods used, etc. We analysed the free amino acids in aqueous methanol extracts from the raw and boiled crabs, and from individual organs of the male and the female. A common feature of the free amino acid composition in the extracts from the muscle was the high con-tents of taurine, glycine, and alanine; their sum accounted for nearly 50% of the total free amino acids. In the extracts from the muscle of raw crabs, a large quantity of arginine was detected, but in those from boiled ones, only a very little was found. On the contrary, only a little citrulline and ornithine were detected in the extracts from the muscles of raw crabs, but a great deal was found in those from boiled ones.<br> In the extracts from the raw and boiled hepatopancreas of both oya-gani and mizu-gani, a large quantity of sarcosine was involved, and in the extracts from the raw hepatopancreas of both, a considerable amount of glutamic acid was detected.

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