Color and Chemical Stability of a Variety of Anthocyanins and Ascorbic Acid in Solution and Powder Forms

被引：88

作者：

West, Megan E. ^{[1
]}

Mauer, Lisa J. ^{[1
]}

机构：

[1] Purdue Univ, Dept Food Sci, W Lafayette, IN 47907 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 17期

关键词：

cyanidin; 3-glucoside; vitamin C; stability; powders; beverages; color; PERFORMANCE LIQUID-CHROMATOGRAPHY; UNITED-STATES; COMMON FOODS; PIGMENT STABILITY; NATURAL COLORANTS; AQUEOUS-SOLUTIONS; STORAGE; PH; COPIGMENTATION; EXTRACTS;

D O I：

10.1021/jf400608b

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The color and chemical stabilities of six anthocyanins, including cyanidin 3-glucoside, highly purified and present in semipurified extracts (also containing other anthocyanins) from grape pomace, purple corn, and black rice, were determined in combination with ascorbic acid in solutions at differing pH values (3.0 and 4.0) and temperatures (6-40 degrees C) and lyophilized powders at different relative humidities (43-98% RH). Color and chemical changes were analyzed using CIELAB measurements and HPLC, respectively. In liquids, stability was inversely related to increasing pH and temperature; for powders, stability was inversely related to RH. The mutual destruction of anthocyanins and ascorbic acid in solution was confirmed, with unexpected new findings showing no significant stabilizing/destabilizing effect based upon anthocyanin structure, including differing flavylium core (three types) and type of acylation (two aliphatic, one cinnamic acid), or final extract purity.

引用

页码：4169 / 4179

页数：11

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