Investigation of colourant content and stability in elderberry (Sambucus nigra L.)

被引：4

作者：

Stéger-Máté, M ^{[1
]}

Horváth, D ^{[1
]}

Barta, J ^{[1
]}

机构：

[1] Corvinus Univ Budapest, Fac Food Sci, Dept Food Preservat, H-1118 Budapest, Hungary

来源：

ACTA ALIMENTARIA | 2006年 / 35卷 / 01期

关键词：

Sambucus nigra; anthocyanin; pH; temperature;

D O I：

10.1556/AAlim.35.2006.1.13

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

For colouring of foods anthocyanins are widely used, which are present in great quantity in black elderberry (Sambucus nigra). Experiments were done to study the anthocyanin content of several varieties and candidates, from which the highest value was found in the Haschberg cultivar. Further experiments were performed with this cultivar to study the anthocyanin stability of S. nigra under different circumstances (heat-treatment at various pH and temperatures). Our results revealed that anthocyanins react sensitively to temperature and pH increase.

引用

页码：117 / 126

页数：10

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