TREHALOSE CONTENT IN FOODS

The trehalose content in natural and fermented foods was analyzed by g as chromatography (GC). The samples were prepared by extraction from e ach food with 80% ethanol aqueous solution. For the GC analysis of sug ar, an OV-17 packed column and a DB-5 capillary column were used. Treh alose was detected in relatively large quantity in mushrooms and baker 's yeast. The trehalose content of dry solid materials ranged from 10% to 23% for mushrooms and from 7% to 11% for baker's yeast. Trehalose was also detected in alcoholic beverages (sake, beer and wine), mirin, bean products, shrimp, mozuku and hijiki. The trehalose content of ea ch was 39 similar to 240 ppm, 260 ppm, 5 similar to 150 ppm, 5 similar to 5000 ppm, 4 ppm and 2700 ppm, respectively. Wakame, konbu and hone y have also been reported to contain trehalose, however, it was not de tected in those materials in this study.