COMPOSITION OF ANTHOCYANIN PIGMENTS IN AROMATIC RED RICE AND ITS WINE

被引：0
|
作者：
TERAHARA, N
SAIGUSA, N
OHBA, R
UEDA, S
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1994年 / 41卷 / 07期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The composition of anthocyanin pigments in aromatic red rice (RP) and its wine (WP) was mainly determined by HPLC analysis. The WP was constituted of about seven cyanidin or peonidin-based anthocyanins as were the pigments of RP. Based on the results of the mixture test with standard pigments, all anthocyanins in WP, except the fifth one eluted, could be identified as cyanidin 3, 5-diglucoside, 3-sophoroside, 3-glucoside and 3-rutinoside, and as peonidin 3-glucoside and 3-rutinoside, respectively. The composition ratio of the cyanidin 3-glucoside (major pigment) in WP was lower than that of the corresponding cyanidin 3-glucoside of RP.
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页码：519 / 522
页数：4
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