Effect of Acetic Acid Fermentation on the Stability of Anthocyanin Pigments.
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Accession number;00A0464802
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| Title;Effect of Acetic Acid Fermentation on the Stability of Anthocyanin Pigments. |
| Author;
TSUKUI AKIO
(Tokyo Kasei Gakuin Jr. Coll.)
SUZUKI ATSUKO
(Tokyo Kasei Gakuin Jr. Coll.)
SHIINA RYUTARO
(Nichinokagakukogyo)
HAYASHI KAZUYA
(Wada Sugar Refining Co., Ltd.)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.4;PAGE.311-316(2000)
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| Figure&Table&Reference;FIG.5, TBL.1, REF.9 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;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 pigements 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. (author abst.) |
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