Comparison of Phenolic Compounds Including Anthocyanin Pigments between koshu and Ryugan Grapes : Chemical Stidues on Coloring and Flavoring Substances in Japanese Grapes and Wines (XXI)
スポンサーリンク
概要
- 論文の詳細を見る
Total phenolic compounds were extracted from the seeds and skins of Koshu and Ryugan grapes belonging to the white variety of Vitis vinifera. Comparison of the phenolic compounds among the extracts was made by two-dimensional paper chromatography. The seede phenolic compounds were found to be very similar between the two varieties, but the skin phenolic compounds were somewhat different, especially in quantitative composition.The anthocyanin pigments were extracted from the skins of the two varieties and fractionated by polyvinylpolypyrrolidone column chromatography, then purified by paper chromatography and they were identified. Both the varieties contained malvidin-3-monoglucoside, delphinidin-3-monoglucoside, peonidin-3-monoglucoside, and cyanidin-3-monoglucoside, and had no 3,5-diglucoside.From these results, the Koshu variety is similar to Ryugan variety in phenolic composition, although the relative amounts of the individual phenolic compounds were considerably different.
- 社団法人日本生物工学会の論文
- 1984-10-25
著者
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Yokotsuka Koki
The Laboratory Of Wine Chemistry The Institute Of Enology And Viticulture Yamanashi University
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Nozaki Kazuhiko
The Laboratory Of Wine Chemistry The Institute Of Enology And Viticulture Yamanashi University
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KUSHIDA TADAE
The Laboratory of Wine Chemistry, The Institute of Enology and Viticulture, Yamanashi University
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Kushida Tadae
The Laboratory Of Wine Chemistry The Institute Of Enology And Viticulture Yamanashi University
関連論文
- Comparison of Phenolic Compounds Including Anthocyanin Pigments between koshu and Ryugan Grapes : Chemical Stidues on Coloring and Flavoring Substances in Japanese Grapes and Wines (XXI)
- Turbidity Formation Caused by Interaction of Must Proteins with Wine Tannins : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (XVII).