Studies on Anthocyanin Pigments in Fruits Harvested in Japan

DOI
  • MATSUDOMI NAOTOSHI
    Laboratory of Food Chemistry, Faculty of Agriculture, Yamaguchi University
  • YAMAMURA MASASHI
    Laboratory of Food Chemistry, Faculty of Agriculture, Yamaguchi University
  • KOBAYASHI KUNIHIKO
    Laboratory of Food Chemistry, Faculty of Agriculture, Yamaguchi University
  • OHTA HIDEAKI
    Laboratory of Food Analysis, Faculty of Agriculture, Kyushu University
  • AKUTA SABURO
    Laboratory of Food Analysis, Faculty of Agriculture, Kyushu University

Bibliographic Information

Other Title
  • 本邦産果実のアントシアニン色素　ＩＩＩ　　キャンベル・アーリーとマスカット・ベーリーＡのアントシアニン色素
  • (第3報)キャンベル・アーリーとマスカット・ベーリーAのアントシアニン色素

Abstract

Anthocyanins in Campbell Early and Muscat Bailey A(Bailey×Muscat Hamberg)grapes were studied with the same methods as the former reports. In the two varieties, malvidin- and peonidin-3, 5-diglucosides and their p-coumaroyl glucosides were identified in great quantity, since those are hybrid varieties, Vitis vinifera×American species. In these varieties, malvidin and peonidin form anthocyanins occupied 56% and 71.5% of total anthocyanins, respectively.<BR>Compbell Early grapes contained delphinidin and petunidin form anthocyanins in fair quantity more than Muscat Bailey A grapes. Above-mentioned anthocyanidin-3, 5-diglucosides were contaihed in the former variety and also a pigment like as cyanidin-3, 5-diglucoside was found.

Journal

Details 詳細情報について

  • CRID
    1390282681382483072
  • NII Article ID
    130003966835
  • DOI
    10.3136/nskkk1962.24.279
  • ISSN
    00290394
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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