STRAWBERRY JUICE COLOR - A STUDY OF THE QUANTITATIVE AND QUALITATIVE PIGMENT COMPOSITION OF JUICES FROM 39 GENOTYPES

被引：72

作者：

BAKKER, J

BRIDLE, P

BELLWORTHY, SJ

机构：

[1] Afrc Institute of Food Research, Reading Laboratory, Reading, Berkshire, RG6 2EF, Earley Gate, Whiteknights Road

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1994年 / 64卷 / 01期

关键词：

STRAWBERRY; ANTHOCYANIN; HPLC; COLOR; CULTIVARS;

D O I：

10.1002/jsfa.2740640106

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The juices from 39 strawberry genotypes were analysed for anthocyanin composition and colour characteristics. No single cultivar or breeding line possessed the innate pigment characteristics thought to confer greater colour stability on strawberry juices but the anthocyanin patterns were far more complex than hitherto reported in strawberries. Thirteen different peaks were observed during high-performance liquid chromatography of the juices and tentative identifications are proposed for two previously unidentified strawberry anthocyanins. The occurrence of pelargonidin 3-rutinoside was confirmed. Colour quality measurements derived from CIELAB L*a*b* values are reported for the fresh juices.

引用

页码：31 / 37

页数：7

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