依Gel Filtration分劃醬油褐色物質及其各劃分之若干理化性質之研究

Fractionation of Browning Compounds from Soy-sauce by Gel Filtration Method and Some Physical and Chemical Properties of Each of the Fractions

謝伯東(Po-Tung Hsieh) ； 楊建澤(Chien-Tse Yang) ； 戴芬芝(Fen-Jy Tai)

《化學》 69年2期 (1980/06) Pp. 36-43

https://doi.org/10.6623/chem.1980008

摘要

以Sephadex G-25分劃醬油中之褐色物質，得到三個吸光頂峯。於紫外光部分，第一頂峯之褐色物質無顯著的最大吸光波長，第二頂峯之褐色物質於280 nm附近略有較大吸光，又第三頂峯之褐色物質於260~270 nm明顯地呈現吸光頂峯，但於可視光部分均無吸光頂峯出現。將醬油加熱處理後，三頂峯之褐色物質之吸光度均普遍增加，但第三頂峯之吸光增加之比率最大。經氧化處理過的醬油，其第一頂峯之吸光，變化較大。以Sephadex G-25分劃醬油後，將各劃分加熱則僅呈第二、第三頂峯間的劃分有明顯的吸光增加，因此可推想醬油褐色物質的來源，應位於此等劃分中，此等物質經聚合或分解後，分別形成第二、第三頂峯之褐色物質，最後轉變成第一頂峯之褐色物質。

並列摘要

Fractionation of browning compounds in soy-sauce was carried out according to gel filtration method and following results were obtained. (1) Browning compounds in soy-sauce were fractionated into three peaks with Sephadex G-25. The colorants of three peaks had no maximum absorbance in visible wavelengths, while the second peak and third peak showed a maximum absorbance at the wavelength of 280 nm and 265 nm, respectively, and the first peak showed no special absorbance in the range of these wavelengths. (2) Optical densities of three peaks increased during brewing process of soy-sauce mash. Particularly, optical density of the first peak increased during oxidation storage of soy-sauce mash, while that of the third peak increased remarkably during heat process. (3) When all fractions fractionated from soy-sauce with Sephadex G-25 were heated, it was found that optical density of the fractions located between the second and the third peak increased remarkably. Therefore, it seemed that the colorants might be produced from these fractions. They would convert into colorants of the second and the third peak during heat process. Finally, the colorants of the second and the third peak would convert into that of the first peak.