桑の実ジャム製造におけるアントシアニン色素の安定性

抄録

  Mulberries were obtained from five cultivars, i. e., three cultivars for fruit (Ficus, Kataneo, Raraberi) and two cultivars for sericulture (Ichinose, Tagowase).
  The anthocyanins, protein, liquid, sugar and minerals in these mulberries were then analyzed.
  In addition, mulberries of the five cultivars were processed into jam to determine and compare the residual quantities of the total anthocyanins and the main anthocyanins.
1) The moisture content of the five mulberry cultivars did not significantly differ. However, the carbohydrate contents of the mulberries cultivars for sericulture were higher than those of the cultivars fruit.
2) The main anthocyanins were determined to be cyanidin 3-glucoside and cyanidin 3-rutinoside in all from five cultivars. The cyanidin 3-rutinoside content ranged from 68-78%.
3) The fruit and jam of the three cultivars for fruit contained larger quantities of the total anthocyanins than those of the cultivars for sericulture.
4) The mulberry jam made from the cultivars for fruit retained higher ratios of the total anthocyanins and the main anthocyanins than the mulberry jam made from the cultivars for sericulture. The anthocyanins in the jam made from the cultivars for fruit were more stable than those in the jam made from the cultivars for sericulture.