FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (10): 81-82.
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YANG Pu-Xiang, Li-Xiao-Ping
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Abstract: Let the AlCl3react on anthoxanthin compound to yield the yellow complex of anthoxanthin-aluminum.The anthoxanthin compound content was obtained by determining OD with photoelectric colorimeter.After testing repeatedly,the results showed that the extracts were maximum with material to water ratio at 1∶80 and 60 min time.Furthermore,the epeadability of the determintion results.
Key words: Mulberry tea Anthoxanthin compound Material water Extracting time
YANG Pu-Xiang, Li-Xiao-Ping. Studies on the Determination of Anthoxanthin Compound in Mulberry Tea[J]. FOOD SCIENCE, 2001, 22(10): 81-82.
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