{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282681381823744.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/nskkk.42.784"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"3641387"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/3641387"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I3641387"}},{"identifier":{"@type":"NAID","@value":"10007505787"}}],"dc:title":[{"@language":"en","@value":"Food Chemical Properties of Crocetin Derivatives in Gardenia(Gardenia jasminoides Ellis) Yellow Color."},{"@value":"クチナシ黄色素に含まれるクロセチン誘導体の食品化学的性質"},{"@language":"ja-Kana","@value":"クチナシ オウ シキソ ニ フクマレル クロセチン ユウドウタイ ノ ショクヒ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Gardenia yellow pigment, which contains seven crocetin derivatives, is widely used to many process foods as food colorant. In this paper, the food chemical properties of the individual crocetin derivatives were examined on color tone, antioxidative activity, heat and light stability. The results obtained could be summarized as follows: (1) There was little difference in the chroma and brightness among the seven crocetin derivatives. In color tone (hue), however, there was clear difference depending on the number of glucose unit linked to crocetin. Thus the hue value decreased according to the increase in the number of glucose unit linked to crocetin, indicating that the color tone changes to reddish from yellowish tone. (2) All of crocetin derivatives inhibited oxidation of linoleic acid about 80%. This result showed that Gardenia yellow pigment was useful to prevent the oxidation of the process foods. (3) All of crocetin derivatives were stable for heat and residual ratio of pigment was more than 85% after the heat treatment of 80°C, 120 minutes. (4) All of crocetin derivatives were appreciably stable to irradiation of light with wavelengths in the range from 400nm to 700nm, but were extremely unstable to ultraviolet rays irradiation in the region from 250 to 390nm. Further, the stability of irradiation of crocctin derivatives which linked gentiobiose to crocetin were superior to others."},{"@value":"クチナシ果実より得られるクチナシ黄色素は麺類,乳飲料,キャンディー等の加工食品を黄色に着色する目的で広く利用されている.このクチナシ黄色素は,クロセチンを母核とし,それにエステル結合している糖の種類と数の異なる7成分から成っている.<BR>本研究では,これら7種のクロセチン誘導体の個々について,色調,抗酸化能,耐熱性および耐光性を調べ,実用に際して有益と思われる以下の結果を得た.<BR>(1) 前報より7成分の極大吸収波長は,クロセチンにエステル結合している糖の種類と数によって僅かづつ異なり,digentiobioside ester, monogentiobioside-monoglucoside ester, monogentiobioside ester, diglucoside ester, monoglucoside esterの順に,3-4nmづつ短波長にシフトしていた.色調に関しては,明度には7成分間に差が無かったが,色相を表すtan<SUP>-1</SUP>(b/a)の値は,上記の順に高く,彩度を表すchromaは逆に低くなった.<BR>(2) 7成分はいずれも,リノール酸の酸化を80%程度抑制し,実用に際しての抗酸化効果が期待された.<BR>(3) 7成分はいずれも高い耐熱性を有しており,80℃で120分の熱処理によっても,85%以上の色素残存率を示した.<BR>(4) 耐光性については,450nm以上の高波長域の光に対しては安定であるが,それより低波長の光,特に250-300nmの紫外領域の光によって著しい褪色が認められ,最大効果波長は275nm (±10nm)であった.なお,クロセチン母核にゲンチオビオースがエステル結合している誘導体の耐光性は,その他の成分に比べて優れていることを認めた."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001205194759424","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002339130"}],"foaf:name":[{"@language":"en","@value":"ICHI Takahito"},{"@language":"ja","@value":"市 隆人"}],"jpcoar:affiliationName":[{"@language":"en","@value":"The Craduate School of Natural Science and Technology, Okayama University"},{"@language":"ja","@value":"岡山大学大学院"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001206405114371","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000014609957"}],"foaf:name":[{"@language":"en","@value":"HIGASHIMURA Yutaka"},{"@language":"ja","@value":"東村 豊"}],"jpcoar:affiliationName":[{"@language":"en","@value":"San-Ei Gen F.F.I., Inc"},{"@language":"ja","@value":"三栄源エフ・エフ・アイ株式会社"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001205363254272","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002339166"}],"foaf:name":[{"@language":"en","@value":"KATAYAMA Tuyoshi"},{"@language":"ja","@value":"片山 豪"}],"jpcoar:affiliationName":[{"@language":"en","@value":"San-Ei Gen F.F.I., Inc"},{"@language":"ja","@value":"三栄源エフ・エフ・アイ株式会社"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001206405114369","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000004416689"}],"foaf:name":[{"@language":"en","@value":"KODA Takatoshi"},{"@language":"ja","@value":"香田 隆俊"}],"jpcoar:affiliationName":[{"@language":"en","@value":"San-Ei Gen F.F.I., Inc"},{"@language":"ja","@value":"三栄源エフ・エフ・アイ株式会社"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001205195964674","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002275539"}],"foaf:name":[{"@language":"en","@value":"SHIMIZU Takashige"},{"@language":"ja","@value":"清水 孝重"}],"jpcoar:affiliationName":[{"@language":"en","@value":"San-Ei Gen F.F.I., Inc"},{"@language":"ja","@value":"三栄源エフ・エフ・アイ株式会社"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001206405114372","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002338991"},{"@type":"NRID","@value":"9000014406947"},{"@type":"NRID","@value":"9000256745134"},{"@type":"NRID","@value":"9000025065748"},{"@type":"NRID","@value":"9000025065238"},{"@type":"NRID","@value":"9000022292039"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0051795"}],"foaf:name":[{"@language":"en","@value":"TADA Mikiro"},{"@language":"ja","@value":"多田 幹郎"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Biological Function and Genetic Resources Science, Okayama University"},{"@language":"ja","@value":"岡山大学農学部"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"1341027X"},{"@type":"LISSN","@value":"1341027X"},{"@type":"EISSN","@value":"18816681"},{"@type":"CODEN","@value":"NSKKEF"},{"@type":"NDL_BIB_ID","@value":"000000094659"},{"@type":"ISSN","@value":"1341027X"},{"@type":"NCID","@value":"AN10467499"}],"prism:publicationName":[{"@language":"en","@value":"Nippon Shokuhin Kagaku Kogaku Kaishi"},{"@language":"ja","@value":"日本食品科学工学会誌"},{"@language":"en","@value":"Journal of The Japanese Society for Food Science and Technology"},{"@language":"en","@value":"J. Food Sci. Technol. Res."},{"@language":"ja","@value":"食科工"},{"@language":"en","@value":"JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY"},{"@language":"en","@value":"NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"公益社団法人 日本食品科学工学会"}],"prism:publicationDate":"1995","prism:volume":"42","prism:number":"10","prism:startingPage":"784","prism:endingPage":"789"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/3641387"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I3641387"}],"availableAt":"1995","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390282679431346304","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Separation and Determination of Yellow Gardenia Pigments for Food and Iridoid Constituents in Gardenia Fruits by Micellar Electrokinetic Chromatography."}]},{"@id":"https://cir.nii.ac.jp/crid/1570291224416764032","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571135649088455424","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571698599540369152","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571980074517079168","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571980074517084416","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571980074517086848","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1572261549493790080","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1572261549493791360","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1572543024470503296","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573105974423926400","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573387449400636160","@type":"Article","relationType":["cites"]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0003609319"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I3641387"},{"@type":"CROSSREF","@value":"10.3136/nskkk.42.784"},{"@type":"CIA","@value":"10007505787"},{"@type":"CROSSREF","@value":"10.3136/fsti9596t9798.4.54_references_DOI_KIYzPfeppduBbZQT0YtCQuvtjnB"}]}