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oai:fujijoshi.repo.nii.ac.jp:00001385 2023-06-20T14:12:52Z 6:116:147

昆布からL-グルタミン酸の簡易晶析法について A simple method for the isolation of L-glutamic acid from kelp (Laminaria japonica var. diabolica), using ion exchange resin treatment and iso-electric point crystallization 知地, 英征 林 千津子 土佐 孝文 CHIJI, HIDEYUKI HAYASHI CHIZUKO TOSA TAKAFUMI 1. 手作りの安価な装置を用いて,イオン交換樹脂処理と等電点晶析法の原理を応用して,昆布から簡便にL-グルタミン酸を結晶の形で取り出す学生実験の方法を考案した。2. 平成8年から10年までの3年間にわたって本学科の食品学各論実験で検討した。1回3時間,2～3回の学生実験で,羅臼昆布50gからグルタミン酸の結晶が0.4、0.9g得られることを確認した。3. 昆布から単離したグルタミン酸と試薬のグルタミン酸,うま味調味料(L-グルタミン酸ナトリウム)のペーパークロマトグラフィーと薄層クロマトグラフィーのRf値が一致し,水溶液中でグルタミン酸イオンとして存在することを確認した。4. 本実験により,学生はアミノ酸の理解が深まり,正しい食品化学の知識を身につけることができた。また分析の基本技術であるクロマトグラフィーについての理解も深まった。 A simple method for the isolation of L-glutamic acid from kelp (Laminaria japonica var. diabolica), using ion exchange resin treatment and iso-electric point crystallization. HIDEYUKI CHIJI (Laboratory of Food Processing and Food Biochemistry, Department of Food Science and Human Nutrition, Faculty of Human Life Science, Fuji Women's College, Ishikari, Hokkaido 061-3204), CHIZUKO HAYASHI (the same address as CHIJI) and TAKAFUMI TOSA (Ajinomoto Co., Inc., Technology and Engineering Center, 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681). 1. We have originated a simple method to isolate L-glutamic acid crystal from kelp, using ion exchange resin and iso-electric point cryastallization. Many impurities such as mannitol, alginic acid and minerals were successfully removed using an ion exchange resin treatment. After the ion exchange resin treatment, L-glutamic acid was crystallized at pH 3.2. 2. We used this method in a food chemical experiment, by the students at this department, from 1996 to 1998. Fifty to fifty five students were divided into 8 groups and 50g of kelp (Rausu Konbu, Laminaria japonica var. diabolica) was given to each group as the starting material. The average yield of L-glutamic acid crystal was 0.4～0.9g. 3. By paper chromatography and thin-layer chromatography, the Rf value of the isolated L-glutamic acid was found to be identical with that of commercial L-glutamic acid and Umami seasoning (monosodium L-glutamate). 4. This experiment gives students a better understanding of amino acids and Umami seasoning. It also gives experience in chromatography, which is the fundamental technology for chemical analysis. This method is suitable for laboratory experiments in food chemistry, as it takes 5 or 6 hours 5 KJ00006968712 論文 1999-12-01 jpn departmental bulletin paper https://fujijoshi.repo.nii.ac.jp/records/1385 AN00218046 37 63 66 https://fujijoshi.repo.nii.ac.jp/record/1385/files/KJ00006968712.pdf application/pdf 303.4 kB 2016-08-22