クロロゲン酸とグリシンから生ずる緑色色素に対するpHの影響について

概要

論文の詳細を見る
It is well known that chlorogenic acid (Chl) reacts with amino acids to produce green pigments in alkaline pHs. In order to develop new natural pigments and understand the changes of color in food, we obtained the basic information for color reaction from the experiments done by combining Chl with glycine (Gly). We investigated the effect of pH on the green solution colored from Chl and Gly, which had the maximum at 680 nm on the absorption spectrum. The solution changed its color at several pHs (2〜9). Absorption spectra of the pH-treated samples were different among each other. These colors were pink, bluish purple, blue and green from acidic to alkaline pHs. Those spectra and colors were changed slowly by incubating. The pH-treated samples were also analyzed by reverse phase HPLC. The HPLC pattern of the samples indicated that the green solution colored in alkaline pH was composed of several reaction products.
東京聖栄大学の論文
1996-12-20