フィッシユソルプルの化学的研究I. : 市販ソルブルのビタミン含量およびアミノ酸組成について

(1) 市販フィッシユソルプノレ7種についてそれらの一般分析，窒素分布，ビタミン含量，アミノ酸組成等の測定を行なって，その栄養価値を比較検討した.
(2) 窒素分布は，一般に水溶性， 5% TCA可溶性窒素ともに総窒素の80%以上であるが， 80% EtOH可溶性窒素は50%程度を占めるにすぎない.
(3) ビタミン含量は無水物g当りB2 0.8~2 1.5γ， B6 0 .4~8.1γ， pantothenic acid 5.4~76.4γ， niacin 149~1120γ， biotin 19.4~2110mγ， B12 218~3930mγ， choline 331~6120γと製品により相当な差がある.
(4) 遊離アミノ酸量はTCA可溶部の5%程度のものがl例，ほぼ50%遊離化されているものが1例で，他はその中間であり，概して遊離アミノ酸は少い.
(5) アミノ酸組成からは製品を3種にわけられるようである.すなわち. (a) TCA可溶部がコラーゲンのアミノ酸組成に ，沈澱部が肉蛋白のそれに類似するもの. (防両画分ともコラーゲン類似のもの，(c) 両区分とも肉蛋白類似のものである.試料A， B， Eは(a)に，G は(b)に，Cは(C)に 相当した.
(6) したがって，ソルプルの栄養価値の評価ならびに品質の判定には，ビタミン含量とともに，そのアミノ酸組成を知らねばならない.

Because various kinds of raw materials and processing methods are used in the commercial production of the fish soluble, the quality and nutritive constituents of the products have wide variabilities.

In recent years HIGASHI et al. have reported on the vitamin contents and mineral compositions of commercial fish solubles, but it seems that their work dealt with amino acid composition only to a limit extent. In the present work, the authors have examined several commercial fish solubles with regard to amino acid composition as well as nitrogen distribution and vitamin contents.

The results of the analyses of seven samples are summarized as follows;

(1) As shown in Table 2, the proportion of volatile basic nitrogen to total nitrogen varied widely from sample to sample, ranging from 4.2 to 11.6%. Although both water soluble nitrogen and 5% TCA soluble nitrogen exceeded 80% of total nitrogen in every sample, 80% EtOH soluble nitrogen occupied only about 50% of total nitrogen.
(2) Contents of the vitamins of B group varied widely within the following ranges: vitamin B2, 0.8-21.5γ; vitamin B6, 0.4-8.1γ; pantothenic acid, 5.4-76.4γ; niacin, 149-1120γ; biotin, 19.4-2110mγ; B12 , 218-3930mγ and choline 331--6120γ per g. of dry matter.
(3) In general the content of free amino acid was considerably small, with the exception of sample C in which free amino acids occupied about 58% of TCA soluble fraction.
(4) Fish solubles can be classified into three classes, according to their amino acid composition:
(a) Amino acid compositions of TCA soluble fraction and precipitate fraction are respectively, quite alike to that of collagen and of fish muscle proteins; (b) amino acid compositions of both fractions are similar to that of collagen; (c) amino acid compositions of both fractions are similar to that of fish muscle proteins.