摘要
在紫甘薯花色苷结构研究的基础上,利用紫外可见分光光度法对其随时间、溶液酸度改变时颜色发生褪变后的结构变化作了初步研究。在一定条件下颜色褪变前后存在着4种花色苷之间结构的相互转化。而在颜色褪变后,紫甘薯花色苷结构从红色黄烊盐阳离子转化成蓝色醌型碱、假碱,再进一步转化成无色查耳酮。
One preliminary study about purple sweet potato anthocyanins structure changes after the color faded for time and solution acidity changed on the basis of the study on the structure by UV-visible spectrophotometry. There have four kinds of anthocyanins structure mutual transformation before and after the color fade in a certain condition. The structure of purple sweet potato anthocyanins changed from red oxonium salt ions into blue quinoid alkali, pseudo-base and further into colorless chalcone after the color faded variable.
出处
《食品与发酵科技》
CAS
2013年第5期47-50,64,共5页
Food and Fermentation Science & Technology
基金
贵州省经信委重点技术创新(09026)
关键词
紫甘薯色素
紫外可见分光光度计
查耳酮
假碱
purple sweet potato anthocyanins
UV-visible spectrophotometry
chalcone
pseudo-base
