Characterization and Quantification of Anthocyanins during the Development of Sweet Cherry Fruit

被引：0
|
作者：
Xia, Hui [1 ]
Liang, Dong [1 ]
机构：
[1] Sichuan Agr Univ, Coll Hort, Inst Pomol & Olericulture, Chengdu 611130, Peoples R China
来源：
JOINT 2016 INTERNATIONAL CONFERENCE ON SOCIAL SCIENCE AND ENVIRONMENTAL SCIENCE (SSES 2016) AND INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING (ICFSE 2016) | 2016年
关键词：
Characterization; Quantification; Anthocyanins; Sweet Cherry; PRUNUS-AVIUM L; ANTIOXIDANT ACTIVITY;
D O I：
暂无
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
The kinds and content of anthocyanin in sweet cherry were identified during the fruit development period in this study. The results indicated that two cyanidin-based anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, were detected in 'Hongdeng' sweet cherry fruit by high-performance liquid chromatographic. No anthocyanins were detected in 'Hongdeng' sweet cherry fruits before 35 DAF. Soon after 35 DAF, the cyanidin-3-rutinoside and cyanidin-3-glucoside contents increased rapidly until fruit mature. The cyanidin-3-rutinoside content was significantly higher than cyanidin-3-glucoside content.
引用
收藏
页码：476 / 479
页数：4
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