苺の利用に関する研究(第5報) : Callistephinの精製と無機塩がCallistephin溶液の色調に及ぼす影響

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The author purified callistephin, the anthocyanin of strawberries, and studied the effects of pH and inorganic compounds on its solution with an electric photometer.Red color was lightest at pH 6.5,and the larger pH became, the more blue color increased. Among metal ions added to the pigment solution, Al ion exerted the best effect on the transmission, and Na ion was better than K, but Fe and Cu ions incerased the blue color.Among the anions, sulphate had a better effect than chloride, and phosphates generally exerted good effect. Especially sodium dihydrogen phosphate was the best, potassium dihydrogen phosphate followed, and there was little change of the color during a storage of 50 days. Potassium and sodium phosphates intensified not only the red color, but also the blue color, and both the colors rapidly faded during the storage. Meral ions of two or more valencies, such as Fe, Cu, Ca, Mg and Al, formed complex salts with callistephin and produced precipitates. On the contrary, K and Na did not produce any complex salt and the pigment remained in solution.To keep the red color of callistephin for a long time, how pH was suited, and the higher the pH was, the more rapid the pigment discolored. Although Al salts lowered the pH value, the stable pigment was precipitated by them.
公益社団法人日本生物工学会の論文
1957-02-15