著者

林 一也 鈴木 敦子 津久井 亜紀夫 高松 直 内藤 功一 岡田 亨 森 元幸 梅村 芳樹

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.48, no.7, pp.589-596, 1997-07-15

被引用文献数

6

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The characteristic anthocyanin, vitamin C, dietary fiber and sucrose contents of new types of colored potatoes were studied. The total dietary fiber level in the violet, red and yellow potatoes w[ere 0.75, 0.66 and 0.85o%, respectively. The total vitamin C contents of the violet, red and yellow potatoes were 25.3, 14.l and 31.5mg/100 g, respectively, while the anthocyanin contents of the violet, red and yellow potatoes were 142,148 and 17 mg/100 g, respectively. The main anthocyanin structures in the violet and red potatoes were determined to be petanin and pelanin by FAB-M S and ^1 H-NM R analysis. The red potato anthocyanin was very stable to heat and UV irradiation. Sucrose in the red and yellow potatoes increased during low-temperature storage.