Studies on Active Carbon for Saké and Soy Sauce

(IX) Methods for Determination of Iron Eluted from Active Carbon to Saké

Abstract

Model saké for eluting iron from active carbon was established. The model saké was composed of citrate buffer (pH 4. 0, 1/50 M) and 20% ethanol. The amount of iron eluted from active carbon to saké correlated closely to the amount of iron eluted from active carbon to the model saké.
The addition of deferri-ferrichrysin, tyrosine, tyrosol, ferulic acid, tryptophol, tryptophan and phenylalanine to the model saké inhibited the elution of iron from active carbon.