日本食品科学工学会誌
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
研究ノート
1H-NMRメタボローム解析を用いた玄米米糠麹の品質評価
堀江 裕紀子根本 英幸藤田 仁池川 繁男熊木 康裕大西 裕季久米田 博之出村 誠相沢 智康
著者情報
ジャーナル 認証あり

2019 年 66 巻 4 号 p. 139-146

詳細
抄録

Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a processed food prepared from brown rice and rice bran. Although FBRA α-amylase activity is monitored as an indicator of fermentation, the evaluation of FBRA quality remains insufficient. We non-targetedly compared metabolite profiles in accepted FBRA, defective FBRA, and unfermented materials using 1H-NMR coupled with principal component analysis (PCA). Accepted FBRA was clearly separated from defective FBRA and unfermented materials. We also compared twenty-five accepted FBRA samples, where PCA showed that plotting of accepted FBRA results in dispersion that is unbiased toward different production dates and different fermentation apparatuses. These results indicated that accepted FBRA is manufactured with a consistent quality.

著者関連情報
© 2019 日本食品科学工学会
前の記事 次の記事
feedback
Top