Change in Anthocyanin Pigments during the Maturation of "Shibazuke" Japanese Pickles.

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  • しば漬熟成中におけるアントシアニン色素の変化
  • Change in Anthocyanin Pigments during t

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The anthocyanin pigments in “shibazuke, ” which are Japanese salted pickles made from vegetables such as eggplant and perilla leaf, were studied. Samples were matured for 50 days, during which pH, salt, lactic acid content, Hunter's values (L, a, b) and absorbance of the samples were measured. HPLC-mass spectrometry (LC/MS) was then performed to identify the anthocyanins. Shibazuke showed the deepest magenta color and the highest relative content of anthocyanins on the 20th day. The anthocyanins were identified to be cyanidin (Cy) -3, 5-diglucoside (Glc), Cy-3- (6-caffeylGlc) -5- (6-malonylGlc) [caffeylmalonylcyanin], Cy-3- (6-p-coumarylGlc) -Glc [shisonin], Cy-3- (6-p-coumarylGlc) -5- (6-malonylGlc) [malonylshisonin] and delphinidin-3- (p-coumaryl-L-rhamnosylGlc) -5-Glc [nasunin]. The latter originated from eggplant peelings, and the others from perilla leaves. The major anthocyanin pigment in shibazuke was nasunin, its color being exceptionally stable.

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