ポスター発表
- 第1日 5月15日（月） P会場（ホワイエ，会議室1004-1007）
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1P-27 PDF
市販醤油試料中の遊離アミノ酸の炭素安定同位体比の測定
Soy sauce is seasoning made from soybean and wheat. Soy sauce can have amino acid seasonings added, but soy sauce with seasonings used without mentioning them on the label is considered problematic in globally. Therefore, identification of soy sauce raw materials is becoming increasingly important. In 2004, liquid chromatography and isotope ratio mass spectrometry (LC-IRMS) were developed, which is mainly used as an approach to ensure reliability and traceability of agricultural products. A method for measuring the (δ13C) composition of amino acids using LC-IRMS was established in 2006.
In this study, the δ13C of free amino acids for each soy sauce composition was analyzed by LC-IRMS for the first time. As the results, the average δ13C of glutamic acid in pure soy sauce was -25.96 ± 2.67‰. Soy sauce with amino acid seasoning was -20.29 ± 4.41‰. Soy sauce with amino acid seasoning was +5.26‰ heavier than pure soy sauce. Therefore, soy sauce with seasoning is thought to contain amino acid seasonings of C4 plant origin, such as corn. This method is considered to be an effective method to detect the addition of amino acid seasonings in soy sauce.