食品科学 ›› 1999, Vol. 20 ›› Issue (7): 12-16.
• 基础研究 • 上一篇 下一篇
张晴, 陈勇, 李钐, 金炳浩
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ZHANG Qing, CHEN Yong, LI Shan, JIN Bing-Hao
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摘要: 测定了黑米及黑米色素的吸收光谱和CIELab值。经分析,黑米中花色苷主要为3’甲花翠素-3-0-葡萄糖苷。两种黑米中花色苷的含量为84.2mg/100g,284.2mg/100g,黑米色素中花色苷的含量为23.9%(以3’甲花翠素-3-0-葡萄糖苷计)。测定了pH值、乙醇、NaCl等对黑米色素的吸收光谱和CIELab影响较大,蔗糖的影响相对较小。
关键词: 黑米, 花色苷, 色素, 紫外可见光谱, CIFLab值
Abstract: The UV-vis Spectrum and the CIELab value of Black Rice Anthocyanins Extract were investigated and sevearal factors such as pH value, ethanol, NaCl and Sucrose on the UV-vis Spectrum and the CIELab value of Black Rice Anthocyanins Extract were determined.The total anthocyanins of two kinds of Black Rice were 84.2mg/100g,284.2mg/100g,and 23.9% in Black Rice Anthocyanins Extract.The UV-vis Spectrum of Black Rice Anthocyanins Extract indicated that the main anthocyanin was petunidin-3(6’ malonylglucoside).In the four factors mentioned above,the pH value was the manor factor influncing the UV-vis Spectrum and the CIELab value of the Black Rice Anthocyanins Extract.
Key words: Black Rice Anthocyanin pigment UV-vis Spectrum CIELab value
张晴, 陈勇, 李钐, 金炳浩. 黑米色素的吸收光谱及色差分析研究[J]. 食品科学, 1999, 20(7): 12-16.
ZHANG Qing, CHEN Yong, LI Shan, JIN Bing-Hao. [J]. FOOD SCIENCE, 1999, 20(7): 12-16.
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