Formation of Secondary Amines in Soysauce and Soy-paste -Part 2. Periodical changes of sceondary amines during Korean soysauce aging-

장류(醬類)에 있어서 2급(級) Amine의 형성(形咸) -제2보(第2報) 재래식(在來式) 간장숙성중(熟成中) 2급(級) amine의 동태(動態)-

  • 양희천 (전북대학교 농과대학 농화학과) ;
  • 권태영 (전주영생대학 가정학과)
  • Published : 1979.03.30


To clarify the formation of secondary amines in Korean native soysauce, periodical changes during 90 days aging were investigated. The results were as follows; 1. The average content of secondary amines in Korean native meju was 20.86 ppm $(7.25{\sim}50.76{\;}ppm)$ as dimethylamine(DMA), higher than modified meju(artifcial lyinoculated Aspergillus oryzae). Especially, the high amount was detected in severely deteriorated meju. 2. Cooked soybean, wheat, barley and rice contained 1.28, 0.57, 0.34 and 0.35 ppm of secondary amines, respectively. The more amounts were detected in koji, the respective contents in soybean, wheat, barley and rice koji were 2.63, 1.09, 0.64 and 0.54 ppm. 3. The new formation of secondary amines was not recognized in normally fermented Korean native soysauce during 90 days aging. 4. Secondary amines were formed below 18% sodium chloride under dark condition during soysauce aging, but not formed at 14% under sun-light condition. 5. The modified soysauce, prepared with modified meju, did not contain the newly synthesized secondary amines at 14% sodium chloride under sun-light condition during 30 days aging. 6, Drying of meju and boiling of soysauce did not affect the evaporation of secondary amines.