QUANTITATIVE METHODS FOR ANTHOCYANINS .1. EXTRACTION AND DETERMINATION OF TOTAL ANTHOCYANIN IN CRANBERRIES

被引：470

作者：

FULEKI, T

FRANCIS, FJ

机构：

[1] Department of Food Science and Technology, University of Massachusetts, Amherst, Massachusetts

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb00887.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY— The method developed consists of extracting the anthocyanins with ethanol‐1.5N hydrochloric acid (85:15) and measuring the O.D. of the extract, diluted with the extracting solvent, at 535 nm. The total anthocyanin content was calculated in absolute quantities with the aid of the extinction coefficients established for the four major cranberry anthocyanins dissolved in the alcoholic solvent system. Copyright © 1968, Wiley Blackwell. All rights reserved

引用

页码：72 / &

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[4]

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