Articles
Different behavior in column chromatography between two types of kaki-shibu made from immature fruits of PCNA Fuyu and PCA Atago
Article number
1338_53
Pages
375 – 380
Language
English
Abstract
Kaki-shibu is a kind of fermented persimmon juice which contains high amounts of tannins.
It is produced by squeezing young astringent persimmon fruits and by keeping it for a half to 3 years for fermentation.
It is an important product and traditionally is used for dyes and paints in Japan.
There are several special cultivars for producing kaki-shibu and all cultivars are astringent types.
On the other hand, persimmon (Diospyros kaki Thunb.) is classified into 4 types by the differences in astringency loss related to seed formation, namely 1) pollination-constant and non-astringent (PCNA), 2) pollination-variant and non-astringent (PVNA), 3) pollination-constant and astringent (PCA), and 4) pollination-variant and astringent (PVA). Among these 4 types, fruits of PCNA type have a different chemical property in tannins compared with those of other 3 types.
So, we have conducted to make kaki-shibu from young astringent fruits of PCNA Fuyu and compared its behavior seasonally until 2 years in column chromatography with kaki-shibu made from young astringent fruits of PCA Atago. Column chromatography was carried out by Purif-Rp1 system equipped with a semi-preparative Purif-StarGel Sirius column (Shoko Science Co., Ltd.) and kaki-shibu was separated by gradient elution with aqueous ethanol.
We applied kaki-shibu on the column and collected 40 fractions of 10 mL each per fraction.
Tannins of each fraction was detected by measuring the total phenolics using Folin-Ciocalteu method.
As the result, we have detected the different separation pattern of kaki-shibu made from Fuyu compared with kaki-shibu of Atago. This indicates that kaki-shibu from Fuyu has a different chemical property against kaki-shibu from Atago.
It is produced by squeezing young astringent persimmon fruits and by keeping it for a half to 3 years for fermentation.
It is an important product and traditionally is used for dyes and paints in Japan.
There are several special cultivars for producing kaki-shibu and all cultivars are astringent types.
On the other hand, persimmon (Diospyros kaki Thunb.) is classified into 4 types by the differences in astringency loss related to seed formation, namely 1) pollination-constant and non-astringent (PCNA), 2) pollination-variant and non-astringent (PVNA), 3) pollination-constant and astringent (PCA), and 4) pollination-variant and astringent (PVA). Among these 4 types, fruits of PCNA type have a different chemical property in tannins compared with those of other 3 types.
So, we have conducted to make kaki-shibu from young astringent fruits of PCNA Fuyu and compared its behavior seasonally until 2 years in column chromatography with kaki-shibu made from young astringent fruits of PCA Atago. Column chromatography was carried out by Purif-Rp1 system equipped with a semi-preparative Purif-StarGel Sirius column (Shoko Science Co., Ltd.) and kaki-shibu was separated by gradient elution with aqueous ethanol.
We applied kaki-shibu on the column and collected 40 fractions of 10 mL each per fraction.
Tannins of each fraction was detected by measuring the total phenolics using Folin-Ciocalteu method.
As the result, we have detected the different separation pattern of kaki-shibu made from Fuyu compared with kaki-shibu of Atago. This indicates that kaki-shibu from Fuyu has a different chemical property against kaki-shibu from Atago.
Publication
Authors
A. Sonoda, T. Ogata, K. Iwamoto, S. Nishiyama, K. Yonemori
Keywords
kaki tannin, fermentation, chemical property, Diospyros kaki
Groups involved
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