QUANTITATIVE METHODS FOR ANTHOCYANINS .2. DETERMINATION OF TOTAL ANTHOCYANIN AND DEGRADATION INDEX FOR CRANBERRY JUICE

被引：186

作者：

FULEKI, T

FRANCIS, FJ

机构：

[1] Department of Food Science and Technology, University of Massachusetts, Amherst, Massachusetts

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb00888.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY— The method developed for total anthocyanin determination involves the measurement of the absorbance at 510 nm on samples diluted with pH 1.0 and 4.5 buffers. The pigment content is calculated in absolute quantities with the aid of extinction coefficients established for the cranberry anthocyanins dissolved in the buffers. An index of anthocyanin degradation, based on a new concept, could be calculated from the measurements obtained for the total anthocyanin determinations. Copyright © 1968, Wiley Blackwell. All rights reserved

引用

页码：78 / &

共 18 条

[1]

BENTLEY KW, 1960, NATURAL PIGMENTS, P42

[2]

DICKINSON D., 1956, Journal of the Science of Food and Agriculture, V7, P699, DOI 10.1002/jsfa.2740071103

[3]

FRANCIS F. J., 1963, PROC AMER SOC HORT SCI, V83, P406

[4] QUANTITATIVE METHODS FOR ANTHOCYANINS .1. EXTRACTION AND DETERMINATION OF TOTAL ANTHOCYANIN IN CRANBERRIES [J].