Effects of ascorbic acid on stability of extracted anthocyanin from yangmei fruit in solution
Effects of concentration of ascorbic acid on stability of the dissolved anthocyanin from yangmei (Myrica. rubra Sieb. et Zucc) were studied. It was found that ascorbic acid decreased the stability of anthocyanin as judged from color of the solution and resulted in its more rapid discoloration. The h...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2005-05-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2005.03.0298 |
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| Summary: | Effects of concentration of ascorbic acid on stability of the dissolved anthocyanin from yangmei (Myrica. rubra Sieb. et Zucc) were studied. It was found that ascorbic acid decreased the stability of anthocyanin as judged from color of the solution and resulted in its more rapid discoloration. The higher the concentration of ascorbic acid was, the more rapid the decline in light absorbance at λ=510 nm as well as the values of Hunter a and the increase in value of Hunter L of the anthocyanin solution would be. When the anthocyanin solution contained 0.5 g ascorbic acid /L, its light absorbance was 1/5 that for the control and the corresponding value of Hunter a dropped to 3.9 after heating for 5 h at 70 ℃. |
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| ISSN: | 1008-9209 2097-5155 |