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

紫甘しょに含まれる主要アントシアニンの一斉定量

単著・共著の別

 

著者

寺原典彦, 沖智之, 松井利郎, 福井敬一, 杉田浩一, 松本清, 須田郁夫

概要

A simultaneous determination method using HPLC was carried out to determine the net content of anthocyanins (AN) in purple sweet potatoes (PS) and processed foods made from them. The optimum HPLC conditions, which allowed good separation of the peaks of eight major ANs (named YGM-1a, -1b, -2, -3, -4b, -5a, -5b and -6) in the storage root of PS cultivar Ayamurasaki, were set by employing formic acid as an acidified solvent. Under these conditions, analysis was conducted in 40 min, which is considerably shorter than the time taken in previous experiments. In HPLC analysis of standard pigment YGM-6, the calibration curve showed a good linear correlation between concentration and peak area in the concentration range 10-6-10-3 M, and the detection limit for analysis was less than 11 ng. Moreover, the introduction of a quantitative factor by comparison of a standard YGM-6 peak area with the experimental YGM peak areas simplified the simultaneous determination. This method was applied to fresh PS, dried PS powder and processed PS-based beverages (a carbonated drink and a fermented vinegar). The total major AN content was 369.1 mg/100 g in raw PS (cv. Ayamurasaki), with YGM-4b present in t

発表雑誌等の名称

日本食品科学工学会誌

出版者

Japanese Society for Food Science and Technology

54

1

開始ページ

33

終了ページ

38

発行又は発表の年月

20070115

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.54.33

ID:NAID(CiNiiのID)

10018466647

ID:PMID

 

URL

JGlobalID

200902280340608164

arXiv ID

 

ORCIDのPut Code

 

DBLP ID

 

OpenDepoのWekoID