Changes in Content and Component of Purple Corn (Zea Mays L.) Anthocyanin during the Extraction and Preparation

被引：0
|
作者：
Wang, D. [1 ]
Ma, Y.
Liu, P. P.
Zhang, C.
Zhao, X. Y.
机构：
[1] Beijing Acad Agr & Forestry Sci, Key Lab Biol & Genet Improvement Hort Crops North, Beijing Vegetable Res Ctr, Minist Agr, Beijing, Peoples R China
来源：
PROCEEDINGS OF THE 2015 INTERNATIONAL CONFERENCE ON POWER ELECTRONICS AND ENERGY ENGINEERING (PEEE 2015) | 2015年 / 20卷
关键词：
purple corn; anthocyanin; color;
D O I：
暂无
中图分类号：
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号：
0807 ; 0820 ;
摘要：
The contents of the total anthocyanin and color were detected in the purple corn at different process. The anthocyanin content at concentrating and spry drying process was decreased by 10.93%, 21.46% respectively compared to the extraction. The redness (a*) decreased significantly during the preparation process. Furthermore, the components of acylated group will decrease, whereas the unacylated group will increase during the extraction and preparation process.
引用
收藏
页码：325 / 327
页数：3
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