Abstract
Reddish brown crystals were isolated from sake by active carbon followed by silica gel chromatography. This compound is one of the main components in saké-colorants, and is an iron complex of hexapeptide composed of 3 moll. δ-N-Acetyl-δ-N-hydroxyornithine, 2 mols. serine and 1 mol. glycine, and has been identified as ferrichrysin isolated from Aspergillus melleus and A. terreus cultures by W. Keller-Schierlein et al. In saké there is also deferriferrichrysin (iron free ferrichrysin).
Ferrichrysin and deferriferrichrysin in saké are produced by Aspergillus oryzae on steamed rice. Color development of saké caused by contamination of iron is due to the formation of ferrichrysin from deferriferrichrysin.
