1999 Fiscal Year Final Research Report Summary
Effect of acetic acid fermentation on the stability of anthocyanin pigments
| Project/Area Number |
09680055
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
家政学
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| Research Institution | Tokyo kasei gakuin junior college |
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Principal Investigator |
TSUKUI Akio Akio TSUKUI, Tokyo kasei gakuin junior college, Professor, 生活科学科, 教授 (70132090)
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| Project Period (FY) |
1997 – 1999
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| Keywords | Stability / anthocyanin pigments / sweet potato / elderberry / strawberry / grape juice / perilla / intermolecular copigmentation |
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| Research Abstract |
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.
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