Determination of Total Anthocyanin and Proanthocyanidin Contents in Black Soybeans (Glycine max (L.) Merr.) Cultivated in Japan

作者：Oki Tomoyuki^*; Sato Furukawa Maki; Yamashita Naho; Shiratsuchi Hideki; Goto Kazuhisa; Okuno Shigenori; Suda Ikuo

来源：Journal of the Japanese Society for Food Science and Technology, 2013, 60(10): 595-600.

• black soybean
• total anthocyanin
• total proanthocyanidin
• pH differential method
• DMAC method

One hundred sixteen samples of black soybeans were collected from various areas of Japan, including Hokkaido, Honshu and Kyushu, between 2010 and 2012. Total anthocyanin and proanthocyanidin contents were determined by the pH differential and 4-dimethylaminocinnamaldehyde (DMAC) methods, respectively. Total anthocyanin content ranged from 0.25 to 1.40 mg/g as cyanidin-3-glucoside equivalents, with a mean value of 0.90 mg/g. Proanthocyanidin content ranged from 0.23 to 1.52 mg/g as (+)-catechin equivalents, with a mean value of 0.93 mg/g. A weak negative correlation was observed between black soybean weight and total proanthocyanidin content (n = 116, r(s)= - 0.332, P%26lt;0.01), while no correlation was found between black soybean weight and total anthocyanin content (n=116, P=0.18). Total anthocyanin content of black soybean was highly positively correlated with total proanthocyanidin content (r=0.739, P%26lt; 0.01).

• 出版日期2013