| 摘要 |
Flavour of foods is improved by adding one at least of the compounds deoxy-51-inosinic acid, deoxy - 51 - guanylic acid, deoxy - 51 - xanthylic acid and amides and non-toxic salts, e.g. alkali metal, alkaline earth metal, ammonium and histidine salts, thereof. The compounds can be added to soups, sauces, pastes, sausages, canned foods, salads, boiled foods, pickles, vinegars, alcoholic drinks, table salt, breads, and fermented foods and drinks exemplified by soya sauce, moromi, miso and sake, the preparation of which involves Aspergillus oryzae, A. oryzae-flavus or A. sojae. The compounds may be used in conjunction with such condiments as monosodium glutamate, sodium succinate and sodium inosinate. Deoxy-51-inosinic and deoxy-51-guanylic acid are obtained on hydrolysing the deoxyribonucleotides of bacteria, thymus, ox semen and herring milt with enzymes of snake venom or certain Schizomycetes or Ascomycetes micro-organisms, further hydrolysis to deoxyribonucleosides by any phosphomonoesterase in the enzyme system being inhibited by an arsenate, phosphate, cyanate or fluoride, or by a phenol or cresol. Deoxy-51-cytidilic and deoxy-51-iridylic acids may accompany the deoxy-51-inosinic and deoxy-51-guanylic acids. Deoxy-51-xanthylic acid may be obtained by converting deoxy-51-guanylic acid to its 2-diazonium salt and hydrolyzing this salt to introduce a hydroxyl group. Examples describe preparation of the food additives by hydrolyzing deoxyribonucleic acids of herring milt and calf thymus by culture filtrates of Streptomyces aureus, Aspergillus quercinus, Botryosphaeria ribis chromogena and Helminthosporium sigmoideum, passing the hydrolysate through active charcoal, eluting the charcoal and concentrating the eluate, the eluate being fractionated with the aid of ion-exchange resin, if desired. |
