33 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.+, (,**1) 33 * + , - . . * - , + , - *. JA Simultaneous Determination of Major An

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1 33 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.+, ---2 (,**1) 33 * + *, * - *. *. * - *, * + *, * - *. JA Simultaneous Determination of Major Anthocyanins in Purple Sweet Potato Norihiko Terahara* +, Tomoyuki Oki*,, Toshiro Matsui* -, Keiichi Fukui*., Koich Sugita*., Kiyoshi Matsumoto* - and Ikuo Suda*, * + Department of Food Science for Health, Faculty of Health and Nutrition, Minami-Kyushu University, /+, Kirishima, Miyazaki 22***-, *, National Agricultural Research Center for Kyushu Okinawa Region, National Agricultural and Food Research Organization,,.,+ Suya, Goshi, Kumamoto , * - Division of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School Kyushu University, 0+*+, Hakozaki, Higashi-ku, Fukuoka 2+,2/2+ *. Miyazaki JA Food Research and Development Inc., -,+ Ikimedai-nishi, Miyazaki 22**3.- A simultaneous determination method using HPLC was carried out to determine the net content of anthocyanins (AN) in purple sweet potatoes (PS) and processed foods made from them. The optimum HPLC conditions, which allowed good separation of the peaks of eight major ANs (named YGM-+a, -+b, -,, --, -.b, -/a, -/b and -0) in the storage root of PS cultivar Ayamurasaki, were set by employing formic acid as an acidified solvent. Under these conditions, analysis was conducted in.* min, which is considerably shorter than the time taken in previous experiments. In HPLC analysis of standard pigment YGM-0, the calibration curve showed a good linear correlation between concentration and peak area in the concentration range +* 0 +* - M, and the detection limit for analysis was less than ++ ng. Moreover, the introduction of a quantitative factor by comparison of a standard YGM-0 peak area with the experimental YGM peak areas simplified the simultaneous determination. This method was applied to fresh PS, dried PS powder and processed PS-based beverages (a carbonated drink and a fermented vinegar). The total major AN content was mg/+** g in raw PS (cv. Ayamurasaki), with YGM-.b present in the largest amount, and peonidin-based ANs making up 2+ of total AN levels. The compositions of major ANs in the dried powder, carbonated drink and fermented vinegar were similar to that of raw PS, with the total contents at mg/+** g, mg/+** gand+/.- mg/+** g, respectively. (Received Aug. 1,,**0 ; Accepted Oct. -,,**0) Keywords : purple sweet potato, acylated anthocyanins, YGM-0, simultaneous determination : YGM-0 Ipomoea batatas L. PS + AAN, -0 * + *, * - *. 22***-, /+, ,,.,+ 2+,2/2+ 0+*+ 22**3.- -,, Corresponding author terahara@nankyudai.ac.jp PS +3 AN : YGM-* AAN YGM-+a, +b, -,, --, -.b, -/a, -/b, -0 AN + PS AN +, ,*,+ I,,,-,.,/ ao,0,2

2 34 /. +,** YGM * + *, +a R +H, R,HB +b R +H, R,Cf, R +H, R,H - R +H, R,Fr.b R +CH -,R,Cf /a R +CH -,R,HB /b R +CH -,R,H 0 R +CH -,R,Fr +*//43, +* /42, *0343/ ,04*,,-4.,-4*,+41,/42,14*,142,24.,341 * - *4333*4** *4*+, +4-3/*4*,* *433**4*+/ +4++/*4*++ +4*0**4*+- +4/+3*4*,/ +4****4**, * + HB : po Cf : Fr : *, * - n/,2 YGM,- PS,3 PS ++ -* PS -+-- AN PS PS AN YGM AN AN /,* nm AN PS HPLC PS AN YGM +-,3-, , -/ -0 YGM HPLC YGM YGM-0 PS 2 YGM PS YGM HPLC + YGM-0 2 YGM-+a, -+b, -,, --, -.b, -/a, -/b, -0 3 TFA, PS PS PS PS -1 - HPLC HPLC :PU-,*23 plus : CO-,*0/ plus :MD-,*+* plus : /,* nm : Cadenza CD-C+2..0,/* mm, - m, Imtakt :A ; : *.. : 33.0 vv B ; : : *.. : /* :.3.0 vvv :B,//-.* *.1min : *.0 mlmin : -* : +* L. YGM-0 *.. +* FAW +* - M FAW +*. /.*+* / /* M +* / +* 0 M +* L / HPLC

3 35 : 35 /,* nm / YGM-0 YGM-0 YGM-0 /* M FAW V-//* : + cm /-, nm E s YGM-0 /-, nm e,.2** f f Es ce *.2*0/Es E s : YGM-0 /-, nm e : YGM-0 /-, nm,. 2** c : YGM-0 /* M/.*+* / M 0 PS 2 YGM YGM-+a, -+b, -,, --, -.b, -/a, -/ b, -0 FAW +* - M FAW,* /* M +* L HPLC / /,* nm AN F x F x AS/* A x/* A S/* : /* M YGM-0 A x/* : /* M YGM-x AN 1 PS / g / g FAW,/ ml 0*..** rpm+* min FAW,/ ml, 1/ ml FAW +** ml *../ m FAW HPLC AN HPLC HPLC + YGM YGM /* M YGM-0 A S/* YGM C x C xmgl MxAxfFx,*A S/* M x : YGM-x AN A x : YGM-x f : YGM-0 F x : YGM-x + PS HPLC Oki HPLC TFA PSAN -2 PS AN -3 LC-MS.* TFA PS 2 AN YGM-+a, -+b, -,, --, -.b, -/a, -/b, -0 + YGM AN YGM-+a, -+b, -,, -- AN YGM-.b, -/a, -/b, -0 YGM-,, -/b YGM-+a, -+b, --, -.b, -/a, -0 ODS AAN YGM YGM.+.* -2 YGM-, -/b Oki TFA -2 AN, YGM-0, +* 0 +* - M R, +.*** +* 0 M YGM-0 ++ ng /* M YGM-0 /0/ ng+* L

4 36 /. +,** YGM HPLC, YGM mg+** g* +a +b, -.b /a /b 0 +,40*4+ +14,*4+,+4,*4, +242* * *4, 0142* *4-14+*4+ 04,*4+ +,40*4- +,41* *4- -04**4, -/4+*42 /,42*4.,42*4*.4.*4* +*4**4+ 14**4* +14.* * *4,,342*4, *4.*4* *4/*4* +4/*4* +4,*4*,4**4* +41*4*.4.*4* -40*4*, HPLC YGM /4- - PS PSAN YGM HPLC YGM YGM-0 + YGM YGM-,, -/b YGM-+a, -+b, --, -.b, -/a, -0 YGM - R, YGM H po +, *.33*+./+3 +./ -0 PS AN. PS AN PS YGM YGM- * n-.b 23.- mg+**g /b 01.2-/a 0..+-,,+., b +1.,-+a +,.0, PS 2 AN mg +** g YGM-.b AN YGM-.b, -/a, -/b, PS, YGM-0 /,.2 mg+** g-/a -0.*-/b -/.+-.b ,.1, -, +,.0-+a 1.+-+b 0., AN mg+** g PS PS AN +, PS YGM-/b

5 37 : mg+** mg-0,3.2-.b +1..-/a , +*.*-- 1.*-+b...-+a, mg+** g, PS YGM, YGM-/b... mg+** g b,.*-/a +.1 -, +./-- +.,-+b *./ -+a *.. AN +/.- mg+** g AN PS, *.+,./ PS PS AN., AN PS AN 2 YGM-+a, -+b, -,, --,-.b, -/a, -/b, -0 YGM-0 HPLC AN HPLC HPLC 2 YGM-+a, -+b, -,, --, -.b, -/a, -/b, -0 AN +.* YGM-0 HPLC +* 0 +* - M +.*** ++ ng YGM-0 YGM PS AN mg+** g YGM-.b AN 2+ AN mg+** g, mg+** g, +/.- mg+** g PS + Yoshinaga, M., New cultivar Ayamurasaki for colorant production. Sweetpotato Res. Front (KNAES)., +,, +33/, Bassa, I.A. and Francis, F. J., Stability of anthocyanins from sweet potatoes in a model beverage. J. Food Sci., /,, +1/-+1/ pp. 0212,***. pp.,*+,*2,*** /.+ /*/ FFI Odake, K., Terahara, N., Saito, N., Toki, K. and Honda, T., Chemical structure of two anthocyanins from purple sweet potato., Ipomoea batatas. Phytochemistry, -+,,+,1,+-* +33, 2 Goda, Y., Shimizu, T., Kato, Y., Nakamura, M., Maitani, T., Yamada, T., Terahara, N. and Yamaguchi, M., Two acylated anthocyanins from purple sweet potato., Ipomoea batatas. Phytochemistry,.., Terahara, N., Kato, Y., Nakamura, M., Maitani, T., Yamaguchi, M. and Goda, Y., Six diacylated anthocyanins from purple sweet potato., Ipomoea batatas cv Yamagawamurasaki. Biosci. Biotech. Biochem., 0-, +.,* +., * Terahara, N., Konczak-Islam, I., Nakatani, M., Yamakawa, O., Goda, Y. and Honda, T., Anthocyanins in callus induced from purple storage root of Ipomoea batatas L. Phytochemistry, /., 3+33,,,*** ++ Terahara, N., Konczak, I., Ono, H., Yoshimoto, M. and Yamakawa, O., Characterization of anthocyanins in callus induced from storage root of purple-fleshed sweet potato., Ipomoea batatas L., J. Biomed. Biotech., /,,13,20,**. +, pp. +,0+,2,**+ +- Hayashi, K., Ohara, N. and Tsukui, A., Stability of anthocyanins in various vegetableas and fruits. Food Sci. Technol. Int.,,, -* Furuta, S., Suda, I., Nishiba, Y. and Yamakawa, O., High tert-butylperoxyl radical scavenging activities of sweetpotato cultivars with purple flesh. Food Sci. Technol. Int. Tokyo.,., ---/ / Terahara, N. Structure and antioxidative activity of the stable acylated anthocyanins. In,nd International Conference on Food FactorsChemistry and Health Promotion, Supported by The Commemorative Association for The Japan World Exposition (+31*), Kyoto, Japan, p. +./ Oki, T., Masuda, M., Furuta, S., Nishiba, N., Terahara, N. and Suda, I., Involvement of anthocyanins and other phenolic compounds in radical-scavenging activity of purple-fleshed sweet potato cultivars. J. Food Sci., 01, +1/,+1/0,**, +1 /*.33/*/,**- +2 Philpott, M., Gould, K.S., Lim, C. and Ferguson, L.R., In

6 38 /. +,** situ and in vitro antioxidant activity of sweetpotato anthocyanins. J. Agric. Food Chem., /,, +/+++/+-,**. +3 Yoshimoto, M., Okuno, S., Yoshinaga, M., Yamaguchi, M. and Yamada, J., Antimutagenicity of sweetpotato (Ipomoea batatas) roots. Biosci. Biotechnol. Biochem., 0-, /-1/ ,* Yoshimoto, M., Okuno, S., Yamaguchi, M. and Yamakawa, O., Antimutagenicity of deacylated anthocyanins in purple-fleshed sweetpotato. Biosci. Biotechnol. Biochem., 0/, +0/,+0//,**+,+ Hagiwara, A., Yoshino, H., Ichihara, T., Kawabe, M., Tamano, S., Aoki, H., Koda, T., Nakamura, M., Imaida, K., Ito, N. and Shirai, T., Prevention by natural food anthocyanins, purple sweet potato color and red cabbage color, of,-amino-+-methyl-0- phenylimidazo [., /-b] pyridine (PhIP)-associated colorectal carcinogenesis in rats initiated with +,,-dimethylhydrazine. J. Toxicol. Sci.,1, /102,**,,, /,.+..,**/,- -- +/ ,... -+/ ,/ g-gtp, GOT, GPT./ ,0 Matsui, T., Ueda, T., Oki, T., Sugita, K., Terahara N. and Matsumoto K., a-glucosidase inhibitory action of natural acylated anthocyanins. +. Survey of natural pigments with potent inhibitory activity. J. Agric. Food Chem.,.3, /+,**+,1 Matsui, T., Ueda, T., Oki., T, Sugita, K., Terahara, N. and Matsumoto, K., a-glucosidase inhibitory action of natural acylated anthocyanins.,. a-glucosidase inhibition by isolated acylated anthocyanins. J. Agric. Food Chem.,.3, +3/,+3/0,**+,2 Matsui, T., Ebuchi, S., Kobayashi, M., Fukui, K., Sugita, K., Terahara, N. and Matsumoto, K., Anti-hyperglycemic e#ect of diacylated anthocyanin derived from Ipomoea batatas cultivar Ayamurasaki can be achieved through the a-glucosidase inhibitory action. J. Agric. Food Chem., /*, 1,..1,.2,**,,3 Yoshinaga, M., Yamakawa, O. and Nakatani, M., Genotypic diversity of anthocyanin content and composition in purple-fleshed sweet potato (Ipomoea batatas (L.) Lam). Breed. Sci.,.3, * Konczak, I., Terahara, N., Yoshimoto, M., Nakatani, M., Yoshinaga, M. and Yamakawa, O., Regulating the composition of anthocyanins and phenolic acids in a sweetpotato cell culture towards production of polyphenolic complex with enhanced physiological activity. Trends in Food Science and Technology, +0, ,**/ -+ Islam, M.S., Yoshimoto, M., Terahara, N. and Yamakawa, O., Identification of anthocyanin compositions in sweetpotato (Ipomoea batatas L.) leaves. Biosci. Biotechnol. Biochem., 00,,.2-,.20,**, -, Islam, M.S., Yoshimoto, M., Yahara, S., Okuno, S., Ishiguro, K. and Yamakawa, O., Identification and characterization of foliar polyphenolic composition in sweetpotato (Ipomoea batatas L.) genotypes. J. Agric. Food Chem., /*, ,,,**, -- Islam, M.S., Sweetpotato (Ipomoea batatas L.) leaf : Its potential e#ect on human health and nutrition. J. Food Sci., 1+, +-,+,**0 -. Mazza, G., Cacace, J.E. and Kay, C.D., Methods of analysis for anthocyanins in plants and biological fluids. J. AOAC Int., 21, +,3+./,**. -/ HPLC Daizin, Daizein, Genistin Genistein.*.../ , pp ,**- -1 +*,.2// Oki, T., Osamu, M., Masuda, M., Kobayashi, M., Furuta, S., Nishiba, Y., Kumagai,T., Sato, T. and Suda, I., Simple and rapid spectrometric method for selecting purplefleshed sweet potato cultivar with a high radicalscavenging activity. Breed. Sci., /-, +*++*1,**- -3 Suda, I., Oki, T., Masuda, M., Nishiba, Y., Furuta, S., Matsugano, K., Sugita, K. and Terahara, N., Direct absorption of acylated anthocyanin in purple-fleshed sweet potato into rats. J. Agric. Food Chem., /*, +01,+010,**,.* Chang, Q. and Wongi, Y.-S., Identification of Hakmeitau beans (Vigna sinensis) by high-performance liquid chromatography-electrospray mass spectrometry (LC-ESI/ MS). J. Agric. Food Chem., /,, ,**..+ Amic, D., D.-Amic, D. and Trinajstic, N., Application of topological indices to chromatographic data. Calculation of the retention indices of anthocyanins. J. Chromatogr. A., 0/-, ++/+, ,.2 3,00-,,** * -

304 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.0, -. -3 (,**1) 58 * * : * : * Development of Sorting System Based on Potato Starch C

304 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.0, -*. -*3 (,**1) 58 * ** *** : * : ** *** Development of Sorting System Based on Potato Starch Content Using Visible and Near-Infrared Spectroscopy