Art

J-GLOBAL ID：200902182356310961   Reference number：02A0332732

Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins.

紫色サツマイモアントシアニンの安定性に対するアルコール発酵の影響

Author (4)： TSUKUI A (Tokyo Kasei Gakuin Junior Coll., Tokyo, JPN) ,  MURAKAMI T (Tokyo Kasei Gakuin Junior Coll., Tokyo, JPN) ,  SHIINA R (Nichino Kagakukogyo Co., Ltd., Saitama, JPN) ,  HAYASHI K (Wada Sugar Refining Co., Ltd., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 8  Issue： 1  Page： 4-7  Publication year： Feb. 2002 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Ipomoea batatas ,...

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

Substance index (9)： Ethanol ,  3-[2-O-[6-O-[3-(3,4-Dihydroxyphenyl)propenoyl]-β-D-glucopyranosyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-2-(3,4-dihydroxyphenyl)-7-hydroxy-1-benzopyrylium・chloride ,  3-[2-O-[6-O-[3-(3,4-Dihydroxyphenyl)propenoyl]-β-D-glucopyranosyl]-6-O-[3-(3,4-dihydroxyphenyl)propenoyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-2-(3,4-dihydroxyphenyl)-7-hydroxy-1-benzopyrylium・chloride ,  3-[2-O-[6-O-[3-(3,4-Dihydroxyphenyl)propenoyl]-β-D-glucopyranosyl]-6-O-(4-hydroxybenzoyl)-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-2-(3,4-dihydroxyphenyl)-7-hydroxy-1-benzopyrylium・chloride ,  3-[2-O-[6-O-[3-(3,4-Dihydroxyphenyl)propenoyl]-β-D-glucopyranosyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-2-(4-hydroxy-3-methoxyphenyl)-7-hydroxy-1-benzopyrylium・chloride ,  3-[2-O-[6-O-[3-(3,4-Dihydroxyphenyl)propenoyl]-β-D-glucopyranosyl]-6-O-[3-(4-hydroxy-3-methoxyphenyl)propenoyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-2-(3,4-dihydroxyphenyl)-7-hydroxy-1-benzopyrylium・chloride ,  3-[2-O-[6-O-[3-(3,4-Dihydroxyphenyl)propenoyl]-β-D-glucopyranosyl]-6-O-[3-(3,4-dihydroxyphenyl)propenoyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-2-(4-hydroxy-3-methoxyphenyl)-7-hydroxy-1-benzopyrylium・chloride ,  3-[2-O-[6-O-[3-(3,4-Dihydroxyphenyl)propenoyl]-β-D-glucopyranosyl]-6-O-(4-hydroxybenzoyl)-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-2-(4-hydroxy-3-methoxyphenyl)-7-hydroxy-1-benzopyrylium・chloride ,  3-[2-O-[6-O-[3-(3,4-Dihydroxyphenyl)propenoyl]-β-D-glucopyranosyl]-6-O-[3-(4-hydroxy-3-methoxyphenyl)propenoyl]-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-2-(4-hydroxy-3-methoxyphenyl)-7-hydroxy-1-benzopyrylium・chloride

Reference (22)：

• Bakker, J. and Timberlake, C.F.. (1986). The mechanism of colour changes in aging port wine. Am. J. Enol. Vitic., 37, 288–292.
• Goto, T. and Kondo, T.. (1988). Flower colors-structure, stability and intermolecular stacking of highly acylated anthocyanins. Yukigouseikagaku, 46, 426–435 (in Japanese).
• Hayashi, K., Ohara, N. and Tsukui, A.. (1996). Stability of anthocyanins in various vegetable and fruits. Food Sci Technol. Int. Tokyo, 2, 30–33.
• Ohba, R., Saigusa, N and Horii, W.. (2000). Selection of a sweet potato suitable for alcoholic beverage production and evalution of the beverage: Development of a new alcoholic beverage produced from sweet potato (Part 1). J. Brew. Soc. Jpn., 95, 207–213.
• Saigusa, N., Horii, W. and Ohba, R.. (2000). Effect of the steaming process on the characteristics of a new alcoholic fermentation beverage: Development of a new alcoholic beverage produced from sweet potato (part 2). J. Brew. Soc. Jpn., 95, 771–775.

Terms in the title (5)： 紫色 ,  サツマイモ ,  アントシアニン ,  安定性 ,  アルコール発酵