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- Title
褐色フラボノイド系着色料の分別試験の検討.
- Authors
喜多潤; 三浦治; 高橋康一; 平目徳行; 池辺裕行; 岡部輝久; 久脇坂聴; 中島光一; 西山浩司; 石元優子; 黒崎和芳; 武田広道; 張替泰; 中條武; 下村健一; 米田雅彦; 上原秀章; 栗山明広
- Abstract
Cacao, persimmon, kaoliang, onion, tamarind and chicory colors are natural brown colorants which are so-called flavonoid type, but the structures of their major coloring components remain unclear. Since they have similar coloring characteristics, it is difficult to discriminate each other. In this paper, we develop discrimination analysis among the six colorants mentioned above and caramel color. Test samples were provided from eight manufactures of their natural brown colorants and Japan Caramel Industrial Association. The discrimination study was performed focusing on the following color reactions, UV measurements and detection of several specific components containing the seven colorants: vanillin reagent reaction (qualitative analysis), HPLC-UV detection of 5-hydroxymethylfurfural (5-HMF), GC-FID detection of 4-methylimidazol (4-Mel), UV absorbance of hydrolysate by hydrochloric acid in butanol, HPLC-UV detection of theobromine, iron (II) sulfate reagent reaction (qualitative analysis), UV absorbance of supernatant of 80% ethanol solution and detection of sulfer dioxide. The results revealed that combination of these eight tests enable us to discriminate the seven colorants.
- Publication
Japanese Journal of Food Chemistry & Safety, 2017, Vol 24, Issue 2, p50
- ISSN
1341-2094
- Publication type
Article