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題 名 | 花青素安定性之研究﹣﹣紅鳳菜花青素, 葡萄花青素與洛神花萼花青素 |
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作 者 | 葉正宗; 陳中文; 葉碧櫻; | 書刊名 | 東海學報 |
卷 期 | 33 1992.06[民81.06] |
頁 次 | 頁1085-1099 |
分類號 | 341.91 |
關鍵詞 | 安定性; 花青素; 洛神花萼花青素; 紅鳳菜花青素; 葡萄花青素; |
語 文 | 中文(Chinese) |
中文摘要 | 花青素可分成內分子共呈色之含醯花青素與普通花青素,前者如紅鳳菜花青 素,後者如葡萄花青素、洛神花萼花青素與紫蘇花青素,兩類對加工因素安定相 比較,則前者呈色種類多,呈色之pH廣,對加熱殺菌溫度、空氣與維生素C之 安定度較高,其品質更適合於當食品色素之添加物。 |
英文摘要 | Base on the conformation of molecular structure in solution, anthocyanins can be divided into two groups. Anthocyanin from Gynura bicolor (wild) Dc. Prodr. showed intramolecular copigmentation and conferred characteristic visible spectra at different acidies. Anthocyanins from grape and perilla anthocyanin could not formed the intramolecular copigmentation. Anthocyanin from Gynura bicolor(wild) Dc. Prodr. showed its varying color at different acidies and possesed better stability to processing heating, oxygen and vi- tamin C and should be a better natural food colorant. |
本系統中英文摘要資訊取自各篇刊載內容。