HPLCによる市販アントシアニン色素間の識別

概要

論文の詳細を見る
Thirteen kinds of commercial color additives containing anthocyanin were analyzed by high performance liquid chromatography (HPLC). All colorants, except blueberry color, were distinguishable one another by their anthocyanin profiles. Since two blueberry products differed from each other in the anthocyanin profile, the characteristic profile of blueberry color was not determined. The anthocyanin profiles of colorants and juice concentrates related to the additives have been reported by other workers. Our chromatographic profiles of black currant, boysenberry, elderberry, hibiscus, purple corn, and purple sweet potato were consistent with those of other workers, while the profiles of 5 color additives (grape juice, grape skin, strawberry, perilla, and red cabbage) were different from those reported. In the case of grape juice and grape skin colorants, the variety in plant source would account for the differences. In other cases, alterations of anthocyanin in the production processes of the color additives seem to responsible for the differences. These findings suggest that discrimination among commercial color additives containing anthocyanin would be difficult in some cases.
日本食品化学学会の論文
1995-10-01