3Buchanan B B,Gruissem W,Jones R L. Biochemistry and molecular biology of plants[M].New York:Wiley,2002.1367.
4Wrolstad R E,Durst R W,Lee J. Tracking color and pigment changes in anthocyanin products[J].Trends in Food Science and Technology,2005,(09):423-428.
5Andersen O M,Jordheim M. The anthocyanins[M].Boca Raton:FL,2006.
6Giusti M M,Wrolstad R E. Acylated anthocyanins from edible sources and their applications in food systems[J].Biochemical Engineering Journal,2003,(03):217-225.
7Rein M. Copigmentation reactions and color stability of berry anthocyanins[M].Helsinki:University of Helsinki,2005.10-14.
8Fleschhut J,Kratzer F,Rechkemmer G. Stability and biotransformation of various dietary anthocyanins in vitro[J].EUROPEAN JOURNAL OF NUTRITION,2006,(01):7-18.
9Cooper-Driver G A. Contributions of Jeffrey Harborne and co-workers to the study of anthocyanins[J].PHYTOCHEMISTRY,2001,(03):229-236.
10Bolivar A,Cevallos-casals Luis C Z. Stability o f anthocyan in-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthe tic and natural colorants[J].Food Chemistry,2004.69-77.
