Identification of major pigments containing D-amino acid units in commercial Monascus pigments

Chemical and Pharmaceutical Bulletin

Volumn 45, Issue 1, 1997, Pages 227-229

  Sato, Kyoko ^a   Goda, Yukihiro ^a   Sakamoto, Shiho Sasaki ^a   Shibata, Hiroshi ^a   Maitani, Tamio ^a   Yamada, Takashi ^a  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

Author keywords

L and D alanine; L and D aspartic acid; monascorubrin; Monascus; rubropunctatin

Indexed keywords

FOOD DYE; PIGMENT;

ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMICAL ANALYSIS; FUNGUS; NONHUMAN; PHYTOCHEMISTRY; PROTON NUCLEAR MAGNETIC RESONANCE;

EID: 0031012489     PISSN: 00092363     EISSN: None     Source Type: Journal    
DOI: 10.1248/cpb.45.227     Document Type: Article

References (9)

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4. + when a mixture of glycerol, 3-nitrobenzyl alcohol, thioglycerol, and 10-camphorsulfonic acid was used as a matrix.
5. Sweeny, J. G., Estrada-Valdes M. C., Iacobucci G. A., Sato H., Sakamura S., J. Agric. Food Chem., 29, 1189 (1981).
6. 6: 426.1917).
7. Whalley W. B., Ferguson G., Marsh W. C., Restivo R. J., J. Chem. Soc. Perkin Trans. II, 1976, 1366.
8. The pigment mixture was incubated in MeOH-100 mM phosphate buffer containing L-alanine at 30°C and shaken at 200 rpm for 2 h.
9. 8: 470.1815).