@article{oai:u-ryukyu.repo.nii.ac.jp:02002886,
 author = {仲宗根, 洋子 and 池間, 洋一郎 and 小林, 彰夫 and Nakasone, Yoko and Ikema, Yoichiro and Kobayashi, Akio},
 issue = {37},
 journal = {琉球大学農学部学術報告, The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus},
 month = {Dec},
 note = {黒糖の特有香気生成との関係から, 黒糖を製造する工程で, 低分子量のアミノ酸がどのように変動するかについて調べた。即ち同一工場の一連の混合汁, 清浄汁, シラップ, ハイシラップおよび黒糖のアミノ酸について分析を行った。その結果, 製糖法の性質もあるだろうが, 甘蔗中のアミノ酸は製糖工程ではそれほど減少しなかった。つまり, 除去できないでそのまま製品に残存することを示した。即ち混合汁の90%, ハイシラップの70%に相当するアミノ酸が黒糖になお残っていることを意味した。個々のアミノ酸変化の大きさもまた, 石灰処理工程を経た清浄汁と130℃付近で水分の蒸発をさせた黒糖とにおいて, とくに観察された。黒糖には20種類のアミノ酸成分が存在した。いずれの工程でも, 主要な成分は酸性アミノ酸およびそのアミドであることがわかった。また黒糖には, 他の工程にはほとんど存在しない未知の化合物が見出された。, According to our previous study, the formation of the flavor of Kokuto appeared to be depending on the reactivity of amino acids that exist particularly in cane juice. In the present study, amino acids were analyzed in mixed juice, clarified juice, syrup, high syrup, and the product (Kokuto) obtained from various stages of manufacturing Kokuto. The yield of Kokuto on the mixed juice basis was in the range of 13 to 15% (Table 1). Under the condition of the Kokuto manufacture, a total content of amino acids was 0.06% as a minimum with mixed juice and 0.4% as a maximum with high syrup as shown in Table 2. This result showed that the amino acids were not necessarily removed in the process of manufacturing Kokuto but became condensed together with sucrose. The respective samples from the Kokuto manufacturing process were found to contain more than twenty kinds of amino acid, of which 70 to 80% were composed of acidic amino acids such as Asp, Asn, Glu, and Gln. Among the acidic amino acids, Asp plus Asn, and Glu plus Gln accounted for 60 to 70% and 11 to 14%, respectively. In addition, found was that the content of amides amounted to two to four times more than that of amino acids., 紀要論文},
 pages = {35--39},
 title = {黒糖の製造工程におけるアミノ酸の変動(農芸化学科)},
 year = {1990}
}