マイワシ及びアオサからのD-システノール酸の抽出に関する基礎的研究(物質生命化学科)

Abstract

D-cysteinolic acid is a useful candidate compound for medicine and food additives because of its bioactive and oxidization preventing properties. It was reported that D-cysteinolic acid contained in sea lettuce and sardine. Extraction of D-cycteinolic acid was carried out from sea lettuce grown in Hakata bay and sardine caught in the sea near Kyusyu. The fractions containing D-cystenolic acid were collected using HPLC following the extraction by hot water. The dried fractions ware analyzed by FT-IR and LC/MS. D-cysteionlic acid was contained in the extract form sea lettuce but not from sardine. The reason why D-cysteinolic acid was not obtained from sardine is supposed that D-cysteinolic acid is not contained in food of sardine. Especially, as large quantity growth of sea lettuce on seaside is a problem from the viewpoint of environmental pollution, this process is useful for the utilization of sea lettuce.