T. Mizunaga, T. Mizunaga, Megumi Sawamura, Satomi Yoshioka, Yasuko Sone, Y. Otsuka
Blue, violet, red, orange colors of flower are mostly composed of anthocyanins, betalains and carotenoids. Among them, the anthocyanins are widely used as natural food colorants additives because the anthocyanins are thought to be safe as food additives. Anthocyanin changes its color with pH change; in strongly acidic medium, it shows orange to red color, whereas reddish violet to violet color appears in weakly acidic or neutral solutions. Blue color can be produced only in alkaline pH.Willsta tter, who determined the basic structure of anthocyanin around 1913, attributed the variety of flower colors to pH variation in flower cell sap. However, most blue flower cell sup is weakly acidic and never basic, and the blue color could not be explained by the Willsa tter's pH theory. Extensive studies on the correlation between the structure of the anthocyanins and flower color variation have been carried out and several proposals have been presented, i.e. metalloanthocyanin, copigmentation of anthocyanin and flavone, and intracellular sandwich-type stacking. In nature, there are many blue flowers, and it is not necessarily clear that each pigment of the all blue flower colors is suited to which one of the above proposals. Because of wide use of anthocyanin for food additives, the structure of each anthocyanin is very important to understand the mechanism of coloring and to understand the stability of anthocyanins in food. We have been interested in the flower color of Salvia uliginosa and found that its pigment contains magnesium and clarified that for the blue color expression, magnesium is essential. This paper describes about a new metalloanthocyan from blue petals of S. uliginosa.
{"title":"New Metalloanthocyanin from Blue Petals of Salvia uliginosa","authors":"T. Mizunaga, T. Mizunaga, Megumi Sawamura, Satomi Yoshioka, Yasuko Sone, Y. Otsuka","doi":"10.11428/JHEJ.60.785","DOIUrl":"https://doi.org/10.11428/JHEJ.60.785","url":null,"abstract":"Blue, violet, red, orange colors of flower are mostly composed of anthocyanins, betalains and carotenoids. Among them, the anthocyanins are widely used as natural food colorants additives because the anthocyanins are thought to be safe as food additives. Anthocyanin changes its color with pH change; in strongly acidic medium, it shows orange to red color, whereas reddish violet to violet color appears in weakly acidic or neutral solutions. Blue color can be produced only in alkaline pH.Willsta tter, who determined the basic structure of anthocyanin around 1913, attributed the variety of flower colors to pH variation in flower cell sap. However, most blue flower cell sup is weakly acidic and never basic, and the blue color could not be explained by the Willsa tter's pH theory. Extensive studies on the correlation between the structure of the anthocyanins and flower color variation have been carried out and several proposals have been presented, i.e. metalloanthocyanin, copigmentation of anthocyanin and flavone, and intracellular sandwich-type stacking. In nature, there are many blue flowers, and it is not necessarily clear that each pigment of the all blue flower colors is suited to which one of the above proposals. Because of wide use of anthocyanin for food additives, the structure of each anthocyanin is very important to understand the mechanism of coloring and to understand the stability of anthocyanins in food. We have been interested in the flower color of Salvia uliginosa and found that its pigment contains magnesium and clarified that for the blue color expression, magnesium is essential. This paper describes about a new metalloanthocyan from blue petals of S. uliginosa.","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"62 1","pages":"785-790"},"PeriodicalIF":0.0,"publicationDate":"2009-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78888810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"幼稚園・保育所における「遊びの流れ」と「日課的時間割」の関係について(第１報)保育者への質問紙調査に基づく1987 年と2007 年の比較","authors":"雅子 岡野","doi":"10.11428/JHEJ.59.945","DOIUrl":"https://doi.org/10.11428/JHEJ.59.945","url":null,"abstract":"","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"1 1","pages":"945-953"},"PeriodicalIF":0.0,"publicationDate":"2008-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72823173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Purification and Characterization of a Proteolytic Enzyme from Bacillus subtilis M2-4","authors":"Chen-jian Liu, H. Nagano","doi":"10.11428/JHEJ.59.565","DOIUrl":"https://doi.org/10.11428/JHEJ.59.565","url":null,"abstract":"","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"24 1","pages":"565-573"},"PeriodicalIF":0.0,"publicationDate":"2008-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86021801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"親子の居住形態の現況とその動向—郊外住宅地・奈良市学園前における—","authors":"理恵 伊東, 範子 今井","doi":"10.11428/JHEJ.59.165","DOIUrl":"https://doi.org/10.11428/JHEJ.59.165","url":null,"abstract":"","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"19 1","pages":"165-179"},"PeriodicalIF":0.0,"publicationDate":"2008-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84589110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"家庭の食生活環境と学校の給食調理方式が中学生の食意識・食行動， 給食に対する評価および健康状態に及ぼす影響","authors":"晴美 松本, 早苗 深澤","doi":"10.11428/jhej.58.681","DOIUrl":"https://doi.org/10.11428/jhej.58.681","url":null,"abstract":"","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"26 1","pages":"681-692"},"PeriodicalIF":0.0,"publicationDate":"2007-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84732012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"奈良市における訪日外国人旅行者の旅行背景・意識・行動の実態","authors":"牧 小松, 徹也 中山","doi":"10.11428/JHEJ.58.343","DOIUrl":"https://doi.org/10.11428/JHEJ.58.343","url":null,"abstract":"","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"81 1","pages":"343-355"},"PeriodicalIF":0.0,"publicationDate":"2007-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74086571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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