苺の利用に関する研究 (第7報) : 酸類の添加がCallistephinの色調に及ぼす影響

概要

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A solution (N/50) of fatty acid or inorganic acid was added to the same volume of callistephin solution (0.02%) and stored for 60 days to study the color change with the HITACHI electric photometer.The lower a fatty acid is, the deeper becomes the red color of the callistephin solution. The fatty acids which have an equal number of C-atoms in molecule increase in the ability to deepen the red color not only with the number of carboxyl radicals, but also with the presence of HO-radical besides them ; and the acids with one HO-radical are more effective than those with two of the same radical. The acid which has no HO-radical but a double bond is inferior in its action to the above mentioned.Low-molecular acids which have no CH_3-radical are decomposed during storage and make the red color faint, but those which have only one CH_3-radical are able to stabilize the color.Of inorganic acids, nitric acid had the best effect, and also hydrochloric and sulfuric acids retained the stable color. The more Cl atom is, the more chlor-acetic acid retains the red color of callistephin.Ascrobic acid in higher concentraton reduced callistephin but N/500 of this acid did nod reduce the pigment even after 60 days.
公益社団法人日本生物工学会の論文
1957-06-15