Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices

► Thirteen anthocyanins were identified in purple-fleshed sweet potato cultivar Jihei No. 1. ► Delphinidin-3,5-diglucoside was found in the cultivar. ► A higher stability of anthocyanins was obtained in aqueous solutions with pH 3 and 4. ► A higher stability of anthocyanins was obtained in apple and...

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Veröffentlicht in:	Food chemistry 2013-02, Vol.136 (3-4), p.1429-1434
Hauptverfasser:	Li, Jie, Li, Xiao-ding, Zhang, Yun, Zheng, Zheng-dong, Qu, Zhi-ya, Liu, Meng, Zhu, Shao-hua, Liu, Shuo, Wang, Meng, Qu, Lu
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Anthocyanins - chemistry Beverages - analysis Biological and medical sciences Chromatography, High Pressure Liquid Food industries Fruit - chemistry Fruit and vegetable industries Fruit juices Fundamental and applied biological sciences. Psychology Hot Temperature Hydrogen-Ion Concentration Identification Ipomoea batatas - chemistry Kinetics Malus - chemistry Plant Extracts - chemistry Purple-fleshed sweet potato Pyrus - chemistry Spectrometry, Mass, Electrospray Ionization Thermal stability
Online-Zugang:	Volltext
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