| 摘要 |
PURPOSE:To obtain a taste-modifying substance having high stability by extracting fruit or dried fruit of Curculigo latifolia with an aqueous solution of a salt having a specific concentration. CONSTITUTION:The objective protein curculine is produced by extracting fruit or dried fruit of Curculigo latifolia with an aqueous solution of a salt having a concentration of >=0.01M. The dried fruit of Curculigo latifolia is e.g., a sun- dried material, hot-air dried material, freeze-dried material such as freeze-dried pulp, etc. The extraction of curculline is insufficient when the salt concentration of the extraction solution is <0.01M. On the contrary, too high concentration of salt increases the labor of the desalting operation after extraction and, accordingly, the salt concentration of the aqueous solution is preferably 0.1-1.0M to attain balanced extraction efficiency and the purification labor after the extraction. |
