書誌事項
- タイトル別名
-
- Effect of Acetic Acid Fermentation on the Stability of Anthocyanin Pigments.
- サクサン ハッコウ ノ アントシアニン シキソ アンテイセイ ニ オヨボス エイキョウ
この論文をさがす
説明
Stability of anthocyanin pigments (AN) prepared from sweet potato (Ipomoea batatas Poir.) "Ayamurasaki" and other plants (elderberry, strawberry, grape juice and perilla) were investigated during acetic acid fermentation. (1) The ethyl alcohol contents before fermentation was 6%. Acetic acid contents after fermentation at 21 days was 5.0-5.5%, and pH was decreased to an average of 2.27. (2) The browning rate changed a little during acetic acid fermentation. (3) Increasing acetic acid contents, and the relative absorbance (525nm) of various anthocyanins were higher and became highest after 21 days of fermentation. (4) A-value and b-value of the Hunter's diagram shifted to positive after 21 days of fermentation. (5) Major anthocyanins of elderberry, strawberry and grape juice were identified as cyanidin 3-sambubiose, pelargonidin 3-glucoside and delphinidin 3-glucoside, respectively, by LC/MS analysis. (6) Sweet potato AN was more stable than the pigments of elderberry, strawberry and grape juice for acetic acid fermentation. Sweet potato AN was stable, meaning probably the intermolecular copigmentation of two organic acid with peonidin aglycone. Compared with sweet potato anthocyanin, perilla (shiso) was instable, suggesting the decomposition to shisonin.
収録刊行物
-
- 日本食品科学工学会誌
-
日本食品科学工学会誌 47 (4), 311-316, 2000
公益社団法人 日本食品科学工学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390282681384131840
-
- NII論文ID
- 10007575185
-
- NII書誌ID
- AN10467499
-
- ISSN
- 18816681
- 1341027X
-
- NDL書誌ID
- 5352525
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可
