EFFECT OF POLYSACCHARIDES ON THE COLOR OF ANTHOCYANINS

被引：69

作者：

LEWIS, CE

WALKER, JRL

LANCASTER, JE

机构：

[1] UNIV CANTERBURY,DEPT PLANT & MICROBIAL SCI,CHRISTCHURCH 1,NEW ZEALAND

[2] NEW ZEALAND INST CROP & FOOD RES LTD,CHRISTCHURCH,NEW ZEALAND

来源：

FOOD CHEMISTRY | 1995年 / 54卷 / 03期

关键词：

D O I：

10.1016/0308-8146(95)00026-F

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of a variety of plant polysaccharides and sugars on anthocyanin colour was investigated. The colour intensity (absorbance), but not the lambda(max), of solutions of different anthocyanins was found to be diminished in the presence of amylose, amylopectin and alpha- and beta-cyclodextrins whilst glucose, maltose and sucrose caused an increase in colour. This colour change was more apparent at pH 4 than at pH 2.

引用

页码：315 / 319

页数：5

共 16 条

[1] COPIGMENTATION OF ANTHOCYANINS IN PLANT-TISSUES AND ITS EFFECT ON COLOR [J].