1979 Volume 74 Issue 1 Pages 56-60
In the previous paper, we investigated the some precursor substances of the unpleasant breath smell appearing after sake drinking. As the result, we found these substances existed in the nonvolatile fraction of sake.
In the present paper, we fractionated these compounds from the non-volatile fraction for identification. Twenty liter of a commercial sake were separeted into volatile and non-volatile fraction by a vacuum evaporator. Next, the non-volatile fraction were extracted with chloroform to separate into chloroform soluble and insoluble fractions. The chloroform-soluble fraction was further separated into water-soluble and insoluble fractions by washing with distilled water. The former was then fractionated into three fractions of I (acidic compounds), II (neutral compounds), and III (basic compounds) with ion exchange resin, and the latter fraction was fractionated into three fractions of IV (basic compounds), V (acidic compounds), and VI (neutral compounds) by the similar ion exchange resin method. On the other hand, the chloroform-insoluble fraction was fractionated into three fractions of VII (acidic compounds), VIII (basic compound), and IX (neutral compounds) by the ion exchange resin method.
Each nine fractions will be used for identification of precursor substances in the unpleasant breath smell appearing after sake drinking.
