日本酒中の D-アミノ酸の定量と生成機構の解析

抄録

We detected the d-amino acids forms of Ala, Asn, Asp, Arg, Glu, Gln, His, Ile, Leu, Lys, Ser, Tyr, Val, Phe, and Pro in 141 bottles of sakes using HPLC. We used three individual derivatization methods of HPLC: precolumn & postcolumn methods of o-phthalaldehyde and N-acetyl-L-cysteine and (+) -1-(9-fluorenyl)ethyl chloroformate/1-aminoadamantane method. The d-amino acid content of the sakes was increased by using deep-sea water “Kaiyoushinosousui”, “Kimoto yeast starter”, “Yamahaimoto”, and the long aging process “Choukijukusei”. After three months storage at 25°C, the sakes that were brewed with the adenine auxotroph of sake yeast (“Sekishoku seishu kobo”, Saccharomyces cerevisiae) without pasteurization (“Hiire”) contained large amount of d-Ala, d-Asp, and d-Glu.