HEAT-STABILITY OF SUNFLOWER-HULL ANTHOCYANIN PIGMENT

被引：21

作者：

MOK, C ^{[1
]}

HETTIARACHCHY, NS ^{[1
]}

机构：

[1] N DAKOTA STATE UNIV,DEPT CEREAL SCI & FOOD TECHNOL,FARGO,ND 58105

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05322.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Anthocyanin pigment was extracted from hulls of a sunflower geno-type, Neaagra de Cluj, using aqueous SO2 solutions of varying concentrations. Thermal stability of the pigment was studied between 65-95-degrees-C, and pH 1.0-5.0. Thermal degradation of the pigment followed first order kinetics. Calculated activation energy was 23.1 +/- 2.2 kcal/mole. Extraction of hulls with 1000 ppm SO2 solution gave highest anthocyanin content and best thermal stability. The pigment was most stable at pH 3.0.

引用

页码：553 / 555

页数：3

共 18 条

[1]

FOX GJ, 1982, N DAK FARM RES, V40, P3

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

FULEKI, T ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :78-&

[3]

GARDEN JA, 1989, THESIS N DAKOTA STAT

[4] SULFUR DIOXIDE INHIBITION OF ANTHOCYANIN DEGRADATION BY PHENOLASE [J].

GOODMAN, LP ;

MARKAKIS, P .

JOURNAL OF FOOD SCIENCE, 1965, 30 (01) :135-&

[5]

HOLM ET, 1987, THESIS U MINNESOTA S

[6]

Markakis P., 1974, CRC Critical Reviews in Food Technology, V4, P437

[7]

Markakis P., 1982, ANTHOCYANINS FOOD CO, P163, DOI DOI 10.1016/B978-0-12-472550-8.50010-X

[8]

Myers R. H., 1976, RESPONSE SURFACE MET

[9] STABILITY OF GRAPE ANTHOCYANIN IN A CARBONATED BEVERAGE [J].

PALAMIDIS, N ;

MARKAKIS, P .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :1047-1049

[10]

PETERSON RJ, 1969, Patent No. 3484254

← 1 2 →