ANTHOCYANIN PIGMENTS - COMPARISON OF EXTRACT STABILITY

被引：74

作者：

BAUBLIS, A ^{[1
]}

SPOMER, A ^{[1
]}

BERBERJIMENEZ, MD ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT HORT,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 06期

关键词：

ANTHOCYANINS; STABILITY; CONCORD GRAPES; CABBAGE; TRADESCANTIA; AJUGA; EXTRACT STABILITY;

D O I：

10.1111/j.1365-2621.1994.tb14681.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Stabilities of anthocyanins from Concord grapes, red cabbage, tradescantia and ajuga were studied. RP-HPLC analysis was used to characterize individual anthocyanins and spectrophotometric analysis for all pigments. Anthocyanins from tradescantia were much more stable than the other extracts. Such increased stability was attributed to its intrinsic nature.

引用

页码：1219 / &

共 14 条

[1] THE CHEMISTRY OF ANTHOCYANIN PIGMENTS .7. ORIGIN OF THE EXCEPTIONAL COLOR STABILITY OF THE ZEBRINA ANTHOCYANIN [J].