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J-GLOBAL ID：200902105039186312   Reference number：99A0335812

Stability and Composition Ratio of Anthocyanin Pigments from Ipomoea batatas Poir.

さつまいもアントシアニン色素の組成比と安定性

Author (6)： TSUKUI AKIO (東京家政学院短大) ,  SUZUKI ATSUKO (東京家政学院短大) ,  KOMAKI KATSUMI (農研セ) ,  TERAHARA NORIHIKO (南九州大) ,  YAMAKAWA OSAMU (九州農試) ,  HAYASHI KAZUYA (和田製糖)
Material： 日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)
Volume： 46  Issue： 3  Page： 148-154  Publication year： Mar. 15, 1999 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *Ipomoea batatas ,...

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JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Substance index (8)： 2-(3,4-Dihydroxyphenyl)-3-[2-O-β-D-glucopyranosyl-6-O-[3-(3,4-dihydroxyphenyl)acryloyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-7-hydroxy-1-benzopyrylium ,  2-(3,4-Dihydroxyphenyl)-3-[2-O-[6-O-[3-(3,4-dihydroxyphenyl)acryloyl]-β-D-glucopyranosyl]-6-O-[3-(3,4-dihydroxyphenyl)acryloyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-7-hydroxy-1-benzopyrylium ,  2-(3,4-Dihydroxyphenyl)-3-[2-O-[6-O-(4-hydroxybenzoyl)-β-D-glucopyranosyl]-6-O-[3-(3,4-dihydroxyphenyl)acryloyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-7-hydroxy-1-benzopyrylium ,  2-(3-Methoxy-4-hydroxyphenyl)-3-[2-O-β-D-glucopyranosyl-6-O-[3-(3,4-dihydroxyphenyl)acryloyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-7-hydroxy-1-benzopyrylium ,  7-Hydroxy-5-(β-D-glucopyranosyloxy)-2-(3,4-dihydroxyphenyl)-3-[2-O-[6-O-[(E)-3-(4-hydroxy-3-methoxyphenyl)propenoyl]-β-D-glucopyranosyl]-6-O-[3-(3,4-dihydroxyphenyl)-1-oxo-2-propenyl]-β-D-glucopyranosyloxy]-1-benzopyrylium ,  2-(3-Methoxy-4-hydroxyphenyl)-3-[2-O-[6-O-[3-(3,4-dihydroxyphenyl)acryloyl]-β-D-glucopyranosyl]-6-O-[3-(3,4-dihydroxyphenyl)acryloyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-7-hydroxy-1-benzopyrylium ,  2-(3-Methoxy-4-hydroxyphenyl)-3-[2-O-[6-O-(4-hydroxybenzoyl)-β-D-glucopyranosyl]-6-O-[3-(3,4-dihydroxyphenyl)acryloyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-7-hydroxy-1-benzopyrylium ,  7-Hydroxy-5-(β-D-glucopyranosyloxy)-2-(4-hydroxy-3-methoxyphenyl)-3-[2-O-[6-O-[(E)-3-(4-hydroxy-3-methoxyphenyl)propenoyl]-β-D-glucopyranosyl]-6-O-[3-(3,4-dihydroxyphenyl)-1-oxo-2-propenyl]-β-D-glucopyranosyloxy]-1-benzopyrylium

Reference (11)：

• 後藤俊夫. 化学と生物. 1984, 22, 827
• 津久井亜紀夫. New Food Industry. 1997, 39, 33
• 津久井亜紀夫. 日本食生活学会誌. 1998, 9, 9
• HAYASHI, K. Food Sci. Technol., Int. 1996, 2, 30
• 官報第1725号官庁事項 平成7年度農林水産省育成農作物新品種の登録

Terms in the title (4)： さつまいも ,  アントシアニン色素 ,  組成比 ,  安定性