Effect of acetic acid fermentation on the stability of anthocyanin pigments

醋酸发酵对花青素色素稳定性的影响

基本信息

批准号：
09680055
负责人：
TSUKUI Akio
金额：
$ 1.34万
依托单位：
Tokyo kasei gakuin junior college
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1999
项目状态：
已结题

项目摘要

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.

对甘薯（Ipomoea batatas Poir.）“Ayamurasaki”和其他植物（接骨木、草莓、葡萄汁和紫苏）制备的花青素色素（AN）在乙酸发酵过程中的稳定性进行了研究。（1）发酵前乙醇含量为发酵21天后乙酸含量为5.0～5.5%，pH值平均下降为6%。 2.27. 醋酸发酵过程中褐变率变化不大。 (3) 醋酸含量增加，各种花青素的相对吸光度(525nm)较高，发酵21天后达到最高。发酵21天后猎人图值和b值转为正值(5)接骨木、草莓和葡萄汁中的主要花青素含量。经LC/MS分析，分别鉴定为花青素3-桑布二糖、天竺葵素3-葡萄糖苷和飞燕草素3-葡萄糖苷。(6)甘薯AN在乙酸发酵中比接骨木、草莓和葡萄汁的色素更稳定。马铃薯AN稳定，可能是两种有机酸与芍药苷苷元的分子间共色素作用。与甘薯相比花青素、紫苏不稳定，提示分解为紫苏素。

项目成果

期刊论文数量（9）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

津久井亜紀夫: "加工価値のある紫さつまいも"New Food Industry. 42・3. 17-23 (2000)

津久井昭夫：“具有加工价值的紫甘薯”新食品工业42・3（2000）。

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Akio TSUKUI: "Purple sweet potatos with processing value"New Food Industry. Vol.42, No.3. 17-23 (2000)

津井昭夫：“具有加工价值的紫薯”新食品产业。

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0
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Akio TSUKUI, Atsuko SUZUKI, Ryujiro SHIINA and Kazuya HAYASHI: "Effect of acetic acid fermentation on the stability of anthocyanin pigments"Nippon Shokuhin Kagaku Kogaku Kaishi. Vol.47, No.4. (2000)

Akio TSUKUI、Atsuko SUZUKI、Ryujiro SHIINA 和 Kazuya HAYASHI：“醋酸发酵对花青素色素稳定性的影响”Nippon Shokuhin Kagaku Kogaku Kaishi。

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0
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Akio TSUKUI, Atsuko SUZUKI, Katsumi, Norihiko TERAHARA, Osamu YAMAKAWA and Kazuya HAYASHI: "Stability and composition ratio of anthocyanin pigments from Ipomoea batatas Poir."Nippon Shokuhin Kagaku Kogaku Kaishi. Vol.46, No.3. 148-154 (1999)

Akio TSUKUI、Atsuko SUZUKI、Katsumi、Norihiko TERAHARA、Osamu YAMAKAWA 和 Kazuya HAYASHI：“Ipomoea batatas Poir 花青素色素的稳定性和组成比例”。Nippon Shokuhin Kagaku Kogaku Kaishi。