COMPOSITION OF ANTHOCYANIN PIGMENTS IN AR OMATIC RED RICE AND ITS WINE

Authors
TERAHARA N SAIGUSA N OHBA R UEDA S
Citation
N. Terahara et al., COMPOSITION OF ANTHOCYANIN PIGMENTS IN AR OMATIC RED RICE AND ITS WINE, J JPN SOC F, 41(7), 1994, pp. 519-522
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341027X → ACNP
Volume
41
Issue
7
Year of publication
1994
Pages
519 - 522
Database
ISI
SICI code
1341-027X(1994)41:7<519:COAPIA>2.0.ZU;2-X
Abstract
The composition of anthocyanin pigments in aromatic red rice (RP) and its wine (WP) was mainly determined by HPLC analysis. The WP was const ituted of about seven cyanidin or peonidin-based anthocyanins as were the pigments of RP. Based on the results of the mixture test with stan dard pigments, all anthocyanins in WP, except the fifth one eluted, co uld be identified as cyanidin 3, 5-diglucoside, 3-sophoroside, 3-gluco side and 3-rutinoside, and as peonidin 3-glucoside and 3-rutinoside, r espectively. The composition ratio of the cyanidin 3-glucoside (major pigment) in WP was lower than that of the corresponding cyanidin 3-glu coside of RP.