Effect of acetic acid fermentation on the stability of anthocyanin pigments

醋酸发酵对花青素色素稳定性的影响

• 批准号: 09680055
• 负责人: TSUKUI Akio
• 金额: $ 1.34万
• 依托单位: Tokyo kasei gakuin junior college
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1997
• 资助国家: 日本
• 起止时间: 1997 至 1999
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09680055/
• 关键词: Stability; anthocyanin pigments; sweet potato; elderberry; strawberry; grape juice; perilla; intermolecular copigmentation; アントシアニン; 野菜; 果実; 甘藷; アントシアニン色素; 色調; Acetobacter pasteurianus; Acetobacter pasteurianus NC11085; 高速液体クロマトグラフィー

Stability of anthocyanin pigments (AN) prepared from sweet potato (Ipomoea batatas Poir.) "Ayamurasaki" and other plants (elderberry, strawberry, grape juice and perilla) were investigated during acetic acid fermentation.(1) The ethyl alcohol contents before fermentation was 6%. Acetic acid contents after fermentation at 21 days was 5.0 〜 5.5%, and pH was decreased to an average of 2.27. (2) The browning rate changed a little during acetic acid fermentation. (3) Increasing acetic acid contents, and the relative absorbance(525nm) of various anthocyanins were higher and became highest after 21 days of fermentation. (4) A-value and b-value of the hunter's diagram shifted to positive after 21 days of fermentation. (5) Major anthocyanins of elderberry, strawberry and grape juice were identified as cyanidin 3-sambubiose, pelargonidin 3-glucoside and delphinidin 3-glucoside, respectively, by LC/MS analysis. (6) Sweet potato AN was more stable than the pigments of elderberry, strawberry and grape juice for acetic acid fermentation. Sweet potato AN was stable, meaning probably the intermolecular copigmentation of two organic acid with peonidin aglycone.Compared with sweet potato anthocyanin, perilla (shiso) was instable, suggesting the decomposition to shisonin.

甘薯花色苷色素(AN)的稳定性对Ayamurasaki和其他植物(接骨木、草莓、葡萄汁和紫苏)进行了醋酸发酵试验。(1)发酵前乙醇含量为6%。发酵21d后，醋酸量为5.0~5.5%，pH值平均为2.27。(2)醋酸发酵过程中褐变率变化不大。(3)提高醋酸含量，各种花色苷的相对吸光度(525 Nm)均较高，发酵21d后达到最大。(4)发酵21d后，猎人曲线图的A值和b值变为正值。(5)经LC/MS分析，接骨木、草莓和葡萄汁中的主要花色苷分别为花青素3-三糖苷、天葵素3-葡萄糖苷和飞燕草素3-葡萄糖苷。(6)甘薯红色素比接骨木色素、草莓色素和葡萄汁色素更稳定。红薯花色苷较稳定，可能是两种有机酸与牡丹素苷元的分子间共色素作用，紫苏花青苷与红薯花青素比较不稳定，提示紫苏花青素的分解为紫草素。

项目成果

津久井亜紀夫: "加工価値のある紫さつまいも"New Food Industry. 42・3. 17-23 (2000)

津久井昭夫：“具有加工价值的紫甘薯”新食品工业42・3（2000）。

Akio TSUKUI: "Purple sweet potatos with processing value"New Food Industry. Vol.42, No.3. 17-23 (2000)

津井昭夫：“具有加工价值的紫薯”新食品产业。

Akio TSUKUI, Atsuko SUZUKI, Ryujiro SHIINA and Kazuya HAYASHI: "Effect of acetic acid fermentation on the stability of anthocyanin pigments"Nippon Shokuhin Kagaku Kogaku Kaishi. Vol.47, No.4. (2000)

Akio TSUKUI、Atsuko SUZUKI、Ryujiro SHIINA 和 Kazuya HAYASHI：“醋酸发酵对花青素色素稳定性的影响”Nippon Shokuhin Kagaku Kogaku Kaishi。

Akio TSUKUI, Atsuko SUZUKI, Katsumi, Norihiko TERAHARA, Osamu YAMAKAWA and Kazuya HAYASHI: "Stability and composition ratio of anthocyanin pigments from Ipomoea batatas Poir."Nippon Shokuhin Kagaku Kogaku Kaishi. Vol.46, No.3. 148-154 (1999)

Akio TSUKUI、Atsuko SUZUKI、Katsumi、Norihiko TERAHARA、Osamu YAMAKAWA 和 Kazuya HAYASHI：“Ipomoea batatas Poir 花青素色素的稳定性和组成比例”。Nippon Shokuhin Kagaku Kogaku Kaishi。

津久井亜紀夫: "酢酸発酵のアントシアニン色素の安定性に及ぼす影響"日本食品科学工学会誌. 47・4. 311-316 (2000)

Akio Tsukui：“乙酸发酵对花青素色素稳定性的影响”日本食品科学技术学会杂志47・4（2000）。