STORAGE CHANGES IN ANTHOCYANIN CONTENT OF RED RASPBERRY JUICE CONCENTRATE

被引：45

作者：

WITHY, LM ^{[1
]}

NGUYEN, TT ^{[1
]}

WROLSTAD, RE ^{[1
]}

HEATHERBELL, DA ^{[1
]}

机构：

[1] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,CORVALLIS,OR 97331

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 01期

关键词：

RASPBERRY JUICE; ANTHOCYANIN COLOR; PIGMENT;

D O I：

10.1111/j.1365-2621.1993.tb03241.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Anthocyanins from red raspberry juice concentrates were extracted with acidified ethanol and methanol and separated by high performance liquid chromatography. Six anthocyanin peaks were identified as cyanidin-3-sophoroside (cy-3-sop), cyanidin-3-glucorutinoside (cy-3-glru), cyanidin-3-glucoside (cy-3-gl), cyanidin-3-rutinoside (cy-3-ru), pelargonidin-3-sophoroside (pg-3-sop), and pelargonidin-3-glucorutinoside (pg-3-glru). Relative proportions of individual anthocyanins were determined by comparing peak areas. The proportions of cy-3-sop, cy-3-glru and cy-3-gl in particular changed greatly on storage for 3 mo at +20-degrees-C. Minor changes occurred when the raspberry juice concentrate was stored at -20-degrees-C.

引用

页码：190 / 192

页数：3

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