Study of the keeping quality using yellowing controlled methods and food functions of salted radish.

咸萝卜黄变控制保鲜品质及食用功能研究

• 批准号: 20500687
• 负责人: MATSUOKA Hiroki
• 金额: $ 2.83万
• 依托单位: Takasaki University of Health and Welfare
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2010
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20500687/
• 关键词: 漬物; 塩蔵ダイコン; 黄色色素; フォトクロミック化合物; 光安定性; 抗変異原性; 抗酸化性; 食品; 脂肪酸

The radish root turns bright-yellow during the several months of the salting process. However, the yellow color fades easily under photo-irradiation. This study was performed to clarify the yellowing controlled methods by light irradiation and the functional components in the salted radish. Summary of results show as follows.(1) The discoloration of the yellowing salted radish was suppressed by cutoff the light of less than 500 nm.(2) The yellowing salted radish was made a light color by irradiating blue LED.(3) The yellow pigment and the precursors showed antioxidative activity more than the equal to ascorbic acid.(4) The production of the functional amino acid, the yellow pigment and the precursors of pigment was promoted by drying the radish.

经过几个月的腌制过程，萝卜的根会变成淡黄色。然而，黄色在光照射下容易褪色。本研究旨在阐明盐渍萝卜的光致黄控制方法及功能成分。结果总结如下。(1)在小于500 nm的光照条件下，切断光照可以抑制盐渍黄萝卜的变色。(2)用蓝色LED照射，使盐渍萝卜变黄后呈现浅色。(3)黄色素及其前体的抗氧化活性大于抗坏血酸。(4)干燥萝卜可促进功能氨基酸、黄色色素及色素前体的生成。

项目成果

ダイコンとタクアン漬けの研究

腌制萝卜和豆腐庵的研究

• 发表时间: 2008
• 期刊: 群馬分析研究会会報 34
• 作者: Hiroki Matsuoka;Shuji Honzawa;Asaka Takahashi;Hiroko Yoshikawa;Emi Watanabe;Takeaki Watanabe;Yoshio Ozawa;Yoichi Yamada;Takeshi Iizauka;Yasushi Uda;松岡寛樹
• 通讯作者: 松岡寛樹

鮮黄色化した塩蔵ダイコンの光劣化防止技術に関する研究

鲜黄萝卜光变质防治技术研究

• 发表时间: 2009
• 作者: 山田剛史;木村紀久;高橋仁恵;高橋朝歌;松岡寛樹
• 通讯作者: 松岡寛樹

Quantitative analysis of yellow pigment in Takuan-zuke and their ABTS radical cation scavenging activity.

Takuan-zuke 中黄色素的定量分析及其 ABTS 自由基阳离子清除活性。

• 期刊: Food Sci.Tech.Res. 15(3)
• 作者: Takahashi;A.;Matsuoka;H.;Watanabe;E.;Shinagawa;A.;Ozawa;Y.;Yamada;Y.;Uda;Y.
• 通讯作者: Y.

ホームページ等。

主页等

タクアン漬けの鮮黄色色素と光化学

腌制拓宽的亮黄色素及其光化学

• 发表时间: 2010
• 期刊: フードリサーチ Vol.657, No.3
• 作者: 松岡寛樹