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The development and function of colored potato anthocyanin in the food processing use

彩色马铃薯花青素的开发及其在食品加工中的应用

基本信息

批准号：
16300244
负责人：
TSUKUI Akio
金额：
$ 7.19万
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 (B)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2007
项目状态：
已结题

项目摘要

This paper summarizes the results of research conducted from 2004 to 2007.(1) From a structural study on major anthocyanins (AN) in colored potatoes, Inca Red (IR) was inferred to contain peranin and Inca Purple (IP) was inferred to contain petanin and three other structures.(2) Peranin comprised 74% of ANs in IR and petanin comprised 60% of ANs in IP. A heat tolerance test revealed that 59% of IRANs and 36% of IPANs remained intact. A light tolerance test revealed that 67% of IRANs remained intact but most of IRANs faded.(3) Densely purple red Japanese apricot vinegar containing lye and the vinegar with lye removed were prepared from fresh perilla leaves. ANs prepared from the perilla leaves were purified. The vinegars and the purified ANs were subjected to a 60-day storage test. ANs in the vinegars were stable and usable. The result indicated that the ANs from the colored potatoes could be used to color pickles in Japanese apricot vinegar. It was also found that ripened red cabbage p … More ickle could be used as an AN color and the colored potatoes could be similarly treated for lactate fermentation to produce a color.(4) The colored potato ANs were treated for alcohol fermentation and powders of the colored potatoes were treated for saccharification and alcohol fermentation. The saccharification did not affect the ANs but carbon dioxide resulting from the fermentation sharply decreased the amount of ANs, which increased after the fermentation was completed.(5) Jams were produced from the colored potatoes. The process decreased the amount of ANs in the jams. However, the jams, both from the red potato and the purple potato, received high evaluation scores in color tone and preference.(6) The colored potato ANs were found to fragment DNA extracted from stomach cancer cells and induce apoptosis. A test with a model rat for stomach cancer showed that steamed colored potatoes also suppressed stomach cancer development.(7) Both the red potato ANs and the purple potato ANs were found to possess higher activities in the inhibition of angiotensin I converting enzyme than ANs from other sources. Less

本文总结了2004年至2007年进行的研究结果。(1)通过对彩色马铃薯中主要花色苷（AN）的结构研究，推断出印加红（IR）中含有Peranin，印加紫（IP）中含有Petanin等3种结构。(2)Peranin占IR中AN的74%，Petanin占IP中AN的60%。耐热性测试显示，59%的IRAN和36%的IPAN保持完整。光耐受性测试显示，67%的IRAN保持完整，但大多数IRAN褪色。(3)以新鲜紫苏叶为原料，分别制备了紫红色、从紫苏叶制备的AN被纯化。对醋和纯化的AN进行60天的储存测试。食醋中的AN稳定且可用。结果表明，彩色马铃薯硝酸铵可用于杏醋泡菜的着色。还发现成熟的红甘蓝p 关于我们黄色可用作AN着色剂，着色的马铃薯可类似地进行乳酸发酵处理以产生颜色。(4)对彩色马铃薯硝酸铵进行酒精发酵处理，并对彩色马铃薯粉末进行糖化和酒精发酵处理。糖化不影响AN，但发酵产生的二氧化碳急剧减少AN的量，其在发酵完成后增加。(5)果酱是由彩色的土豆制成的。该过程减少了堵塞中的AN的量。然而，无论是红薯还是紫薯的果酱，在色调和偏好方面都获得了很高的评价分数。(6)发现彩色马铃薯ANs可使从胃癌细胞中提取的DNA片段化并诱导凋亡。一项对胃癌模型大鼠的试验表明，蒸彩色土豆也能抑制胃癌的发展。(7)结果表明，红薯ANs和紫薯ANs对血管紧张素转化酶的抑制活性均高于其它来源的ANs。少