Art

J-GLOBAL ID：200902149295995241   Reference number：96A0524055

Stability of Anthocyanins in Various Vegetables and Fruits.

各種野菜及び果物中のアントシアニンの安定性

Author (3)： HAYASHI K (Wada Sugar Refining Co., Ltd., Tokyo, JPN) ,  OHARA N (Tokyo Univ. Agricultue, Tokyo, JPN) ,  TSUKUI A (Tokyo Kasei Gakuin Junior Coll., Tokyo, JPN)
Material： Food Science and Technology, International, Tokyo  (Food Sci Technol Int Tokyo)
Volume： 2  Issue： 1  Page： 30-33  Publication year： Feb. 1996 
JST Material Number： L2827A  ISSN： 1341-7592  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： anthocyanin ,...

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JST classification (2)： Horticultural food in general  (FJ11010D) ,  Fruits and processed fruit products  (FJ11030Z)

Reference (17)：

• Asen, S., Stewart, R.N. and Norris, K.H. (1977). Co-pigmentation of anthocyanins in plant tissues and its effect on color. Phytochemistry, 16, 1118-1119.
• Goto, T., Kondo, T., Tamura, H., Imagawa, H., Iino, A. and Takeda, K. (1982). Structure of gentiodelphin, an acylated anthocyanin isolated from Gentiana makinoi, that is stable in dilute aqueous solution. Tetrahedron Lett., 23, 3695-3698.
• Goto, T. and Kondo, T. (1988). Flower colors-Structure, stability, and intramolecular stacking of highly acylated anthocyanins. Yukigouseikagaku, 46, 426-435 (in Japanese).
• Hayashi, K., Abe, Y. and Mitsui, S. (1958). Blue anthocyanin from the flowers of commelina, the crystallisation and some properties there of studies on anthocyanins XTT. Proc. Jpn. Acad., 34, 373-378.
• Hayashi, K. (1991). Qualitative analysis of pigments. In “Plant Pigment” ed. by Hayashi, K. Yokendo, Tokyo, pp. 169-171 (in Japanese).

Terms in the title (4)： 野菜 ,  果物 ,  アントシアニン ,  安定性