@article{oai:mie-u.repo.nii.ac.jp:00006395,
 author = {小瀬古, 茂樹 and Koseko, Shigeki and 升井, 洋至 and Masui, Hironori and 小宮, 孝志 and Komiya, Takashi},
 journal = {三重大學農學部學術報告 = The bulletin of the Faculty of Agriculture, Mie University},
 month = {Mar},
 note = {application/pdf, 醤油油の利用を目的としてその成分の検索を行った結果，TLCより8つ以上のスポットが検出され，それらをF₁，F₂，F₃およびF₄の区分に分離した。F₂区分はRf値の比較によりトリグリセリドが主成分であった。F₁はGCにより5つの主な成分からなり，GC・MSによりそれらはパルミサン酸エチル，ステアリン酸エチル，オレイン酸エチル，リノール酸エチルおよびリノレン酸エチルであることを確認した。又醤油油中の脂肪酸エチルの含有割合は52％とかなり高い値を示し，それらの組成割合はそれぞれ，16.3％，2.5％，17.4％，58.0％および5.8％であった。F₃区分はメチル化してGCで調べた結果，F₁と同じ脂肪酸組成(C16，C18，C18＝1，C18=2，C18=3）でその組成割合はそれぞれ9.4％，2.4％，22.1％，59.4％および6.7％であった。F₄ 区分はセファデックスLH-20のゲルクロマトグラフィーにより醤油油の褐色色素成分を形成するもので抗酸化性と関連するものと考えられる。熟成1ヶ月から5ヶ月間の醤油諸味中の脂肪酸エチルの消長を見た結果，飽和脂肪酸エチルの組成割合が徐々に増加し，不飽和脂肪酸エチルの組成割合は徐々に減少した。, For the purpose of using Shoyu oil, its components were investigated. As a result, more than 8 spots were detected by TLC and they were separated into F₁, F₂, F₃, and F₄, fractions on the basis of Rf value on TLC. The main components of F₂ fraction was determined to be triglyceride by Rf value on TLC. 
F₁ fraction was found to be composed of five main components by GC. They were identified as ethyl　palmitate, ethyl stearate, ethlyl oleate, ethyl linolate, and ethyl linolenate by GC-MS. 
The ratio of ethyl fatty acids in Shoyu oil was relatively high value, 52％, and their component ratios were 16.3％, 2.5％, 17.4％, 58.0％, and 5.8％, respectively.
By GC of F₃ methylester, F₃ has the same components of fatty acids (C16, C18, C18=1, C18=2, C183) as those of ethyl fatty acid of F₁. Their ratios were 9.4％, 12.4％, 22.1％, 59.4％, and 6.7％, respectively. F₄ fraction may be considered to form brown colored materials of Shoyu oil by the gel-chromatography on Sephadex LH-20 and may be seen to be related to antioxidation of Shoyu oil. 
Change of the component ratio of the ethyl fatty acid in Shoyu-moromi by aging for five months was examined. 
As a result, the component ratio of saturated fatty acid ethyl ester increased slightly by aging, but that of unsaturated fatty acid ethyl ester decreaed slightly.},
 pages = {105--111},
 title = {醤油油の利用に関する研究 : 第1報　醤油油成分の検索},
 volume = {72},
 year = {1986}
}