| 荔枝果皮总花色苷及降解指数的测定 |
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| 引用本文： | 刘云,丁霄霖,冯晓黎.荔枝果皮总花色苷及降解指数的测定[J].中国食品添加剂,2002(6):82-84,96. |
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| 作者姓名： | 刘云 丁霄霖 冯晓黎 |
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| 作者单位： | 1. 江南大学食品学院,无锡,214036
2. 中科院上海植物生理生态所,上海,200032 |
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| 摘 要： | 本文研究了荔枝果皮总花色苷及其降解指数的含量测定。结果表明,当荔枝果皮发生褐变时,1％盐酸甲醇提取液花色苷及降解指数含量显著偏高。荔枝果皮总花色苷及花色苷降解指数可以很好地反映出提取液中花色苷的降解情况。
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| 关 键 词： | 荔枝 花色苷 提取 含量测定 降解指数 |
Determination of Total Anthocyanin and Degradation Index for Lychee Pericarp |
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| Liu Yun,Ding Xiaolin,Feng Xiaoli.Determination of Total Anthocyanin and Degradation Index for Lychee Pericarp[J].China Food Additives,2002(6):82-84,96. |
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| Authors: | Liu Yun Ding Xiaolin Feng Xiaoli |
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| Abstract: | The determination of anthocyanin and its degradation index(DI)in lychee are studied. The results show that the anthocyanin content and DI in 1 % HC1 - Methanol solvent are clearly higher when lychee pericarp browning. According to the total content and DI of anthocyanin in lychee, the state of anthocyanin degradation in extraction solvent is obviously observed. |
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| Keywords: | Lychee Anthocyanin Extraction Determination of anthocyanin content degradation index(DI) |
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