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J-GLOBAL ID：200902296696003759   Reference number：05A0781930

Study of Anthocyanin Pigments Produced During Pickled Red Cabbage “Sauerkraut” Production

赤キャベツ漬物“Sauerkraut”製造法によるアントシアニン色素製剤の検討

Author (3)： MURAKAMI Tomoko (Tokyo Kasei Gakuin Junior Coll., Tokyo) ,  HAYASHI Kazuya (Wada Sugar Refining Co., Ltd., Tokyo) ,  TSUKUI Akio (Tokyo Kasei Gakuin Junior Coll., Tokyo)
Material： 日本食品保蔵科学会誌  (Food Preservation Science)
Volume： 31  Issue： 4  Page： 161-166  Publication year： Jul. 30, 2005 
JST Material Number： Z0775A  ISSN： 1344-1213  CODEN： NSHKCW  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *cabbage ,...
Semi thesaurus term： 赤キャベツ色素

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JST classification (2)： Food additives  (FJ10020H) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (7)： Citric acid ,  Lactic acid ,  2-(3,4-Dihydroxyphenyl)-3-[2-O-(β-D-glucopyranosyl)-β-D-glucopyranosyloxy]-5-(β-D-glucopyranosyloxy)-7-hydroxy-1-benzopyrylium・chloride ,  2-(3,4-Dihydroxyphenyl)-5-(β-D-glucopyranosyloxy)-7-hydroxy-3-[2-O-[6-O-[4-hydroxy-trans-cinnamoyl]-β-D-glucopyranosyl]-β-D-glucopyranosyloxy]-1-benzopyrylium・chloride ,  2-(3,4-Dihydroxyphenyl)-3-[2-O-[3-(3,5-dimethoxy-4-hydroxyphenyl)propenoyl]-β-D-glucopyranosyl]-5-(β-D-glucopyranosyloxy)-7-hydroxy-1-benzopyrylium ,  3-[2-O-[2-O-(3,5-Dimethoxy-4-hydroxy-trans-cinnamoyl)-β-D-glucopyranosyl]-6-O-(3-methoxy-4-hydroxy-trans-cinnamoyl)-β-D-glucopyranosyl]-5-(β-D-glucopyranosyloxy)-7-hydroxy-2-(3,4-dihydroxyphenyl)-1-benzopyrylium・chloride ,  3-[2-O-[2-O-(3,5-Dimethoxy-4-hydroxy-trans-cinnamoyl)-β-D-glucopyranosyl]-6-O-(3,5-dimethoxy-4-hydroxy-trans-cinnamoyl)-β-D-glucopyranosyl]-5-(β-D-glucopyranosyloxy)-7-hydroxy-2-(3,4-dihydroxyphenyl)-1-benzopyrylium・chloride

Reference (5)：

• FOOD CHEMICAL NEWS. The demand item of the coloring fee. The Food chemical News. 2004, January 15 day
• TSUKUI, A. Stability of Anthocyanin Pigments of Philippine Powdered Purple Yam-Effect of pH, Heat, Light and Oxygen-. Nippon Kasei Gakkaishi. 1988, 39, 209-215
• TSUKUI, A. Stability of Anthocyanin Pigments of Philippine Powdered Purple Yam-Effect of Inorganic Salts, Organic Acid, Sugars, Phenols, L-Ascorbic Acid and Hydrogen Peroxide-. Nippon Kasei Gakkaishi. 1989, 40, 15-22
• HAYASHI, K. Stability of Anthocyanins in Various Vegetables and Fruits. Food Sci Technol., Int. 1996, 2, 30-33
• OOBA, R. Anthocyanins-Food Color with Health Benefits-. 2000, 103-186

Terms in the title (5)： 赤キャベツ ,  漬物 ,  製造法 ,  アントシアニン色素 ,  製剤