魚肉に於ける枸櫞酸の生成

抄録

Citric acid formation in fish was studied. A considerable amount of citric acid was generally found in skeletal muscle and it changed during the elpation of time after death.
Pyruvic acid or oxalacetic acid being added to the tissue or the extract of newly caught carp muscle, the so-called KNOOP-MARTIUS-Reaction took place in short hour.
The optimum pH is found at 7, 0 in cace of adding oxalacetic acid, while at 6, 6 and 7, 4 in case of adding pyruvic acid.
Further the reaction was not hinderred by adding monojodoacetate and was stopped by heating to the boiling point.