期刊
JOURNAL OF FOOD SCIENCE
卷 81, 期 12, 页码 E2950-E2955出版社
WILEY
DOI: 10.1111/1750-3841.13548
关键词
anthocyanin; cereal; color; photochromism; plant extract
资金
- JSPS KAKENHI [25410213]
- Grants-in-Aid for Scientific Research [25410213, 15K00724] Funding Source: KAKEN
The photochromic properties of some naturally occurring 3-deoxyanthocyanidin pigments were investigated in various nontoxic solvents. When luteolinidin, a representative 3-deoxyanthocyanidin, was dissolved in a mixture of weakly acidic water and an organic solvent with a relative permittivity between 20 and 34, it was possible to repeatedly induce coloration via ultraviolet irradiation and decoloration under light-shielded conditions. 1,3-Butanediol and ethanol, which are approved for use in foods, cosmetics, and household goods, were found to be appropriate organic solvents for this process. In addition, we confirmed that other 3-deoxyanthocyanidins, specifically apigeninidin and tricetinidin, which are commonly found in food grains and tea leaves, also exhibit photochromic properties.
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