Studies on the Reformation of Canned White Peaches : 3. On the Anthocyanin of White Peaches and the Color Change
Bulletin of the Faculty of Agriculture, Yamaguchi University Volume 16
Page 705-716
published_at 1965
Title
白肉桃缶詰の品質改良法について : 第3報 白肉桃のアントシアニン色素とその変色について
Studies on the Reformation of Canned White Peaches : 3. On the Anthocyanin of White Peaches and the Color Change
Creators
Murayama Tetsuo
Creators
Akuta Saburo
Source Identifiers
1. Anthocyan pigments in white peaches were isolated and identified by paper chromatography and spectroanalysis. The results showed that the main pigment was chrysanthemin and besides, unknown pigments, resembling chrysanthemin, existed a little. 2. The decoloring effects of ascorbic acid and iso-ascorbic acid to chrysanthemin wer also studied. According to the study, ascorbic acied and iso-ascorbic acid had no difference in the effect. And then, this effect was gradually displayed in the conjugation of ascorbic acid and cysteine. 3. Ferric ion have been found in the purple pigment of canned syrup, on the beside of stannous ion.
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
山口大学農学部
Date Issued
1965
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0513-1715
[NCID]AN00244250
Schools
農学部