QUANTITATIVE METHODS FOR ANTHOCYANINS .2. DETERMINATION OF TOTAL ANTHOCYANIN AND DEGRADATION INDEX FOR CRANBERRY JUICE
QUANTITATIVE METHODS FOR ANTHOCYANINS .2. DETERMINATION OF TOTAL ANTHOCYANIN AND DEGRADATION INDEX FOR CRANBERRY JUICE
复制标题
DOI：
10.1111/j.1365-2621.1968.tb01365.x
复制
发表时间：
1968-01-01
影响因子：
3.9
通讯作者：
FRANCIS, FJ
中科院分区：
文献类型：
--
作者：
FULEKI, T;FRANCIS, FJ
总花青素苷的测定方法考虑了储存过程中积累的棕色降解产物所造成的干扰。该方法包括测量用pH 1.0和4.5缓冲液稀释的样品在510 nm处的吸光度。借助于为溶解在缓冲液中的蔓越莓花青素苷建立的消光系数，以绝对量计算色素含量。基于一种新的概念，可以从总花青素测定获得的测量值计算花青素降解指数。该方法可以很容易地适用于其他含有花青素苷的植物产品。
The method developed for total anthocyanin determination takes into consideration the interference caused by brownish degradation products which accumulate during storage. The method involves the measurement of 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. The method can be easily adpated for use with other anthocyanin containing plant products.