書誌事項
- タイトル別名
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- Composition of Anthocyanin Pigments in Aromatic Red Rice and its Wine.
- 赤香り米およびそのワイン中のアントシアニン色素の組成〔英文〕
- アカカオリマイ オヨビ ソノ ワインチュウ ノ アントシアニン シキソ ノ ソ
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説明
The composition of anthocyanin pigments in aromatic red rice (RP) and its wine (WP) was mainly determined by HPLC analysis. The WP was constituted of about seven cyanidin-or peonidin-based anthocyanins as were the pigments of RP. Based on the results of the mixture test with standard pigments, all anthocyanins in WP, except the fifth one eluted, could be identified as cyanidin 3, 5-diglucoside, 3-sophoroside, 3-glucoside and 3-rutinoside, and as peonidin 3-glucoside and 3-rutinoside, respectively. The composition ratio of the cyanidin 3-glucoside (major pigment) in WP was lower than that of the corresponding cyanidin 3-glucoside of RP.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 41 (7), 519-522, 1994
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206405184896
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- NII論文ID
- 130003789099
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- NII書誌ID
- AN00192587
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- COI
- 1:CAS:528:DyaK2cXlslyjsrY%3D
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- NDL書誌ID
- 3893972
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- ISSN
- 00290394
- http://id.crossref.org/issn/00290394
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
