Studies on the Components of Naga-kombu, Laminaria longissima-III Tasty Substances Kiichi HOSODA*1 Following the previous paper, three tasty substances of Naga-Kombu , L. longis sima, were determined in the base, central and top parts of the blade in order to clarify the food value in terms of palatable food stuff. Dried specimens were har vested in June and September after two years of growth ar Kushiro , Hokkaido, and analyzed with the following results. The contents of succinic acid and

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... mic acid in Sei-kombu , mature L. longis sima, were nearly the same as those in other tangle species . In comparison with Sei-kombu, Saomae-kombu, immature L. longissima, had higher mannitol content along with lower levels of succinic acid and glutamic acid . The ascus parts of Sei kombu cotained more mannitol, succinic acid and glutamic acid than did the other parts. The analgtical values of both general components and inorganic elements in Sei-kombu lay between the respective values for the ascus and the remaining parts. The results indicate that the chemical composition of Sei-kombn may be due to the mixture ratio of either the ascus or fertile parts in the sample.