Abstract
Volatile components obtainea by the extraction of “Katsuobushi” with 80% ethanol and by the subsequent steam distillation of the extract were fractionated by the usual methods, and the resulting hydrocarbon fraction was investigated. Gas chromatographic study on this fraction originated from “Katsuobushi” of bonito (Katsuwonus pelamis) revealed 9 hydrocarbons, including n-tetradecane, n-pentadecane, n-hexadecane, n-heptadecane, n-octadecane, n-nonadecane, n-eicosane, n-heneicosane and n-docosane, which were tentatively identified by the retention times with the aid of authentic hydrocarbons. n-Pentadecane and n-heptadecane that were main components among these hydrocarbons were identified further by NMR and IR spectrometry. “Katsuobush” of frigate mackerel (Auxis thazard), mackerel (Scomber, Japonicus Houttuyn) or muroaj i (Decapterus muroadsi) also contained n-penta-decane and n-heptadecane in large amounts, but did other hydrocarbons in negligible amounts.
Possible mechanisms of the hydrocarbon formation during the processing of “Katsuobushi” were discussed.
