QUANTITATIVE METHODS FOR ANTHOCYANINS .2. DETERMINATION OF TOTAL ANTHOCYANIN AND DEGRADATION INDEX FOR CRANBERRY JUICE

被引:187
作者
FULEKI, T
FRANCIS, FJ
机构
[1] Department of Food Science and Technology, University of Massachusetts, Amherst, Massachusetts
关键词
D O I
10.1111/j.1365-2621.1968.tb00888.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
SUMMARY— The method developed for total anthocyanin determination involves the measurement of the absorbance at 510 nm on samples diluted with pH 1.0 and 4.5 buffers. The pigment content is calculated in absolute quantities with the aid of extinction coefficients established for the cranberry anthocyanins dissolved in the buffers. An index of anthocyanin degradation, based on a new concept, could be calculated from the measurements obtained for the total anthocyanin determinations. Copyright © 1968, Wiley Blackwell. All rights reserved
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页码:78 / &
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