Food chemical properties of kinjisou coloring matter and the structure of anthocyanin
2005
Hayashi, M.(Ishikawa-ken. Agricultural Experiment Station, Kanazawa (Japan)) | Ota, R. | Miwa, S. | Takenaka, S. | Enomoto, T.
This study was pursued to elucidate the food chemical properties of the Kinjisou coloring matter. The heat resistant, and the light stability of the coloring matter was higher than those of other commercial red coloring matters from edible plants, and similar to the coloring matter from purple sweet potatoes. The Kinjisou coloring matter was freely soluble in hot water or 50% ethanol but slightly soluble in cold water and insoluble in 100% ethanol, methanol, acetone or dimethyl sulfoxide (DMSO). The anthocyanin in Kinjisou was isolated and identified by column chromatographies, and FT/MS/MS. Prepared Kinjisou coloring ,matter powder contained about 1.4% anthocyanin, and it was suggested that the anthocyanin¡¡is Rubrocinerarin(3-O-(6-O-malonyl -beta-D-glucopyranosyl)-7-O-(6-O-(4-O-(6¨CO-caffeyl- beta-D-glucopyranosyl)caffeyl-beta-D-glucopyranosyl-3-O-(6-O-caffeyl-beta-D-glucopyranosyl cyanidin).
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