Identification of Anthocyanins in Japanese Black Rice

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概要

• 論文の詳細を見る

• The chemical structure of the anthocyanins are based on six anthocyanidins : pelargonidin, cyanidin, delphinidin, peonidin, petunidin, and malvidin. Japanese black rice was extracted with 1% hydrochloric acid in methanol. The species of anthocyanins in the extract were determined by HPLC analysis. These results showed that the anthocyanins were cyanidin 3-glucoside and peonidin 3-glucoside.

• 岐阜市立女子短期大学の論文
• 2002-03-22

著者

• 小野 廣紀

  Department Of Food And Nutrition Gifu City Women's College

• Huang Alvin

  Department of Food Science and Human Nutrition, University of Hawaii

• Huang Alvin

  Department Of Food Science And Human Nutrition University Of Hawaii

関連論文

• Identification of Anthocyanins in Japanese Black Rice
• 岐阜県産黒米からのアントシアニン系色素の抽出溶媒の検討

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