Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Taste Compounds of Fermented Ordinary Korean Soysauce -Part 4. On the Changes of Nonvolative Amines in the Process of the Soysauce Preparation-

한국(韓國) 재래식(在來式) 간장의 맛 성분(成分)에 관(關)한 연구(硏究) 제4보(第4報). 간장 숙성중(熟成中) 불휘발성(不揮發性) Amines

  • Kim, Jong-Kyu (Deft. of Processing, Kyungsang National Univ.) ;
  • Kang, Dae-Ho (Deft. of Sci. Edu., Kyungsang National Univ.)
  • Published : 1978.12.31
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Abstract

Nonvolatile amines in fermented ordinary Korean soysauce were separated and quantitated. 1. Tyramine and histamine were detected as nonvolatile amines. Both of them were increased during the fermentation in the soysauce prepared with 22.0% of salt concentration but histamine only was increased in the soysauce with 28.5% salt concentration. Rapid increase of histamine was observed after 80days of fermentation. 2. Two unidentified spots in paper chromatogram which were positive to Sakaguchi reagents were detected. 3. The amounts of tyramine and histamine in fermented ordinary Korean soysauce were much lower than those in Japanese style soysauce.

한국(韓國) 재래식(在來式) 간장중(中) 불휘발성(不揮發性) amines를 정제확인(精製確認) 및 정량(定量)하여 다음과 같은 결과(結果)를 얻었다. 1. 불휘발성(不揮發性) amine으로 tyramine, histamine을 검출(檢出)했다. 2. Sakaguchi reagent에 양성(陽性)인 미지(未知) spot 2개(個)를 확인(確認)했다. 3. 염농도(鹽濃度) 28.5% 간장의 숙성중(熟性中) tyramine함량(含量)은 거의 변화(變化)가 없었다. 4. 염농도(鹽濃度) 22.0% 간장에서 tyramine 및 histamine, 염농도(鹽濃度) 28.5% 간장에서 histamine은 숙성(熟成)과 더불어 증가(增加)하고 특(特)히 숙성(熟成) 80일(日)에 급격히 증가(增加)하는 경향이었다. 5. 한국(韓國) 재래식(在來式) 간장중(中) tyramine 및 histamine의 함량(含量)은 일본(日本) 간장중(中)에서 보다 훨씬 그 양(量)이 적었다.

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