著者

金子 真紀子 三宅 正起

出版者

Japan Society of Nutrition and Food Science

雑誌

日本栄養・食糧学会誌 (ISSN:02873516)

巻号頁・発行日

vol.66, no.5, pp.255-259, 2013 (Released:2013-10-21)

参考文献数

15

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キュウリに含まれるギ酸の分布および味覚特性を明らかにするため, まず, HPLC法による分析法とキュウリ試料調製法について検討を行った。設定したHPLC分析法のギ酸定量限界は0.5 mg/Lであり, 再現性も良好であった。キュウリは, 果皮, 維管束, 果肉および種子, それぞれの部位に分け, HPLC分析試料を調製した。HPLC分析の結果, ギ酸は果肉と種子では検出されず, 果皮と維管束に局在することが示された。ギ酸標準水溶液の味覚特性を調べた結果, 低濃度 (<10 mg/L) では渋味を感じ, 濃度が高くなるに伴って渋味とともに苦味と酸味も強くなった。キュウリの渋味とギ酸濃度との関係については, 特に果皮を食したときに感じられる渋味は, ギ酸によるものと推察された。さらに, ギ酸を各種濃度に調整したキュウリの官能結果からも, ギ酸がキュウリの渋味の主な要因であることが示唆された。

著者

三宅 正起 金子 真紀子

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.28, no.1, pp.41-46, 2016 (Released:2017-08-02)

参考文献数

23

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Naringin and limonin are some of major bitter principles in grapefruit (Citrus paradisi). In order to clarify the distribution of naringin and limonin in grapefruit, their concentrations in each part of the grapefruit were measured. Fruits imported from the USA and South Africa were used. Domestic fruits were also used for comparison. The fruits were separated into four parts and each part was analyzed by HPLC. The distribution of naringin and limonin in the four grapefruit was not very different among all the fruits. Naringin was significantly contained in the albedo, and limonin was significantly contained in the segment membrane. The juice vesicles contained both naringin and limonin, at an average of 178mg/100g and 9.05mg/1,000g, respectively. This showed that naringin and limonin were the primary cause of the bitterness in grapefruit and its juice. Also, in the juice vesicles, the naringin concentration in the solution was very low. This suggested that naringin was significantly present in the membranes of the juice vesicles. Furthermore, it was determined that the limonin concentration of the fresh grapefruit juice using a household mixer was significantly increased within a few hours after juicing.