Art

J-GLOBAL ID：201702259649962869   Reference number：17A1816952

A Modified Method for the Determination of Acylated Anthocyanins in Purple-fleshed Sweet Potato (Ipomoea batatas (L).) Tubers by High-performance Liquid Chromatography with Visible Absorption

紫色果肉のサツマイモ(Ipomoea batatas(L).)塊茎中のアシル化アントシアニン類の可視吸収を用いた高速液体クロマトグラフィーによる改良測定法

Author (3)： OKI Tomoyuki (National Agriculture and Food Res. Organization, Kumamoto, JPN) ,  SATO-FURUKAWA Maki (National Agriculture and Food Res. Organization, Kumamoto, JPN) ,  TERAHARA Norihiko (Minami-Kyushu Univ., Miyazaki, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 23  Issue： 6  Page： 855-862  Publication year： Nov. 2017 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *anthocyanin ,...
Semi thesaurus term： Ipomoea batatas ,...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=17A1816952&from=J-GLOBAL&jstjournalNo=L2827A") }}

JST classification (4)： Food analysis  (FJ01030U) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Biochemical analytical methods  (EA03030G) ,  Biosubstance in general  (EB02010G)

Substance index (1)： Trifluoroacetic Acid

Reference (22)：

• AOAC Int., Appendix F (2012) Guidelines for standard method performance requirements. “Official Methods of Analysis of AOAC Int.”, 19th ed.
• AOAC Int., Appendix K (2012) AOAC Guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. “Official Methods of Analysis of AOAC Int.”, 19th ed.
• Cerletti, C., de Curtis, A., Bracone, F., Digesu, C., Morganti, A.G., Iacoviello, L., de Gaetano, G., and Donati, M.B. (2016). Dietary anthocyanins and health: data from FLORA and ATHENA EU projects. Br. J. Clin. Pharmacol., 83, 103-106.
• Collison, M.W. (2008). Determination of total soy isoflavones in dietary supplements, supplement ingredients, and soy foods by high-performance liquid chromatography with ultraviolet detection: collaborative study. J. AOAC Int., 91, 489-500
• Goda, Y., Shimizu, T., Kato, Y., Nakamura, M., Maitani, T., Yamada, T., Terahara, N., and Yamaguchi, M. (1997). Two acylated anthocyanins from purple sweet potato. Phytochem., 44, 183-186.

Terms in the title (9)： 紫色 ,  果肉 ,  サツマイモ ,  Ipomoea ,  塊茎 ,  アシル化 ,  アントシアニン類 ,  高速液体クロマトグラフィー ,  測定法