ワラビ(Pteridium aquilinum var. latiusculum Und.) およびヤマドリゼンマイ (Osmundastrum cinnamomeum var. fokiense Tagawa) の遊離糖類について

抄録

As taste substances in Warabi (Pteridium aquilinum var. latiusculum Und.) and Yamadori-zenmai (Osmundastrum cinnamomeum var. fokiense Tagawa), free sugars were examined. The sugars were extracted by conventional means, tentatively identified by thin-layer chromatography, and were converted to O-trifluoroacetyl-sugars, which were then quantitatively analyzed by gas chromatography on Silicone DC QF-1.
The linear temperature-programmed procedure was used to separate an authentic mixture of rhamnose, arabinose, xylose, fructose, galactose, mannose, glucose, sucrose, maltose, lactose and inositol into each component. Linearity of area ratio (sugar/inositol) versus molar ratio (sugar/inositol) was confirmed with arabinose, fructose, glucose and sucrose, respectively.
Glucose and fructose were detected, and glucose was the major component (70_??_80%) of free sugars of Warabi and Yamadori-zenmai.