論文

基本情報

氏名 沖 智之
氏名(カナ) オキ トモユキ
氏名(英語) OKI TOMOYUKI
所属 中村学園大学 栄養科学部 栄養科学科
職名 教授

題名

紫サツマイモの加工食品に含まれる主要アントシアニンの定量

単著・共著の別

 

著者

沖智之, 三好絢子, 後藤一寿, 佐藤麻紀, 白土英樹, 寺原典彦, 須田郁夫

概要

Eight major anthocyanins were determined in 61 processed foods made from purple-fleshed sweet potato commercially available in Japan. The total content of major anthocyanins ranged from 53.22 to 936.26 mg/100 g for 10 primary processed foods, including dried powders, dried flakes, and dried sweet potatoes ; 1.19 to 131.95 mg/100 mL for 13 beverages including soft drinks and fermented vinegars ; 33.00 to 376.39 mg/100 g for 11 deep-fried foods, including chips and fried dough cookies ; and 1.01 to 69.75 mg/100 g for 27 secondary processed foods, including Western and Japanese sweets, and jams. The peonidinbased anthocyanins exceeded 70% of the total anthocyanin content for 9 of the primary processed foods, 13 of the beverages, 6 of the deep-fried foods, and 21 of the secondary processed foods. The ingredients of these processed foods were estimated to be purple-fleshed sweet potato cultivars Ayamurasaki and Murasakimasari.

発表雑誌等の名称

日本食品科学工学会誌

出版者

日本食品科学工学会

57

3

開始ページ

128

終了ページ

133

発行又は発表の年月

20100315

査読の有無

無し

招待の有無

無し

記述言語

日本語

掲載区分

 

掲載種別

 

ISSN

1341-027X

ID:DOI

10.3136/nskkk.57.128

ID:NAID(CiNiiのID)

10026294612

ID:PMID

 

URL

JGlobalID

201002252973782225

arXiv ID

 

ORCIDのPut Code

 

DBLP ID

 

OpenDepoのWekoID