Art

J-GLOBAL ID：200902217373630072   Reference number：09A0637809

Quantitative Analysis of Yellow Pigment in Takuan-zuke and Their ABTS Radical Cation Scavenging Activity

沢庵漬け中の黄色色素の定量分析とそれらのABTラジカルカチオン消去活性

Author (7)： TAKAHASHI Asaka (Nagano Prefectural Coll., Nagano, JPN) ,  MATSUOKA Hiroki (Takasaki Univ. Health and Welfare, Gunma, JPN) ,  WATANABE Emi (Utsunomiya Univ., Tochigi, JPN) ,  SHINAGAWA Atsuko (Takasaki Univ. Health and Welfare, Gunma, JPN) ,  OZAWA Yoshio (Takasaki Univ. Health and Welfare, Gunma, JPN) ,  YAMADA Yoichi (Utsunomiya Univ., Tochigi, JPN) ,  UDA Yasushi (Utsunomiya Univ., Tochigi, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 15  Issue： 3  Page： 337-342  Publication year： May. 2009 
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： *takuan ,  yellow ,  *coloring matter ,  quantitative analysis(analytical chemistry) ,  antioxidation ,  radical ,  *food analysis ,  LC-MS analysis
Semi thesaurus term： ABTS radical ,  radical scavenging activity ,  yellow

JST classification (2)： Food analysis  (FJ01030U) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (2)： 2-[(2-Thioxo-3-pyrrolidinylidene)methyl]tryptophan ,  1-(2-Thioxopyrrolidin-3-yl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid

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• Herraiz, T. (2000). Analysis of the bioactive alkaloids tetrahydroβ-carboline and β-carboline in food. J. Chromatogr. A, 881, 483-499.
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• Marfey, P. and Ottesen, M. (1984). Determination of d-amino acids. I. Hydrolysis of DNP-L-amino acid methyl esters with carboxypeptidase-Y. Carlsberg Res. Commun., 49, 585-590.

Terms in the title (7)： 沢庵 ,  黄色 ,  色素 ,  定量分析 ,  ラジカルカチオン ,  消去 ,  活性