Food Science and Preservation (한국식품저장유통학회지)
- Volume 7 Issue 3
- /
- Pages.285-290
- /
- 2000
- /
- 3022-5477(pISSN)
- /
- 3022-5485(eISSN)
Characteristics of Anthocyanins from Various Fruits and Vegetables
색소원에 따른 Anthocyanin색소의 특성
- Lee, Hyang-Hee (Department of Food Engineering and Food Industrial Technology Research Center) ;
- Lee, Jang-Wook (Department of Food Engineering and Food Industrial Technology Research Center) ;
- Rhim, Jong-Whan (Department of Food Engineering and Food Industrial Technology Research Center)
- Published : 2000.09.01
Abstract
Color values of anthocyanins from seven natural food colorants, such as purple-fleshed sweet potato (PSP), red flower cabbage (RFC), red cabbage (RC), grape skin (GS), black rice (BR), egg plant (EP), and fig fruit (FF) were evaluated, resulting in the selection of four color sources with higher color values including PSP, RFC, RC and GS. The stabilities of anthocyanins from the selected colorant sources against metal ions, ascorbic acid, ultra-violet light, and heating were investigated. Anthocyanins from PSP and GS were degraded significantly by
Anthocyanin 색소원(자색고구마, 꽃양배추, 적양배추, 포도, 흑미, 가지, 무화과)의 색가를 조사하고 이들 중 색가가 높은 자색고구마, 꽃양배추, 적양배추 및 포도과피를 선정하여 이들 색소의 안정성에 미치는 금속이온, ascorbic acid, 자외선 및 가열의 영향을 조사하였다. 자색고구마와 포도과피의 색소는