气候变化领域集成服务门户(CCPortal): Improved colorimetric analysis for subtle changes of powdered anthocyanins extracted from Lycium ruthenicum Murr.

CCPortal

DOI	10.1016/j.foodchem.2021.131080
	Improved colorimetric analysis for subtle changes of powdered anthocyanins extracted from Lycium ruthenicum Murr.
	Deng, Kai; Ouyang, Jian; Hu, Na; Meng, Jing; Su, Chenyu; Wang, Jifei; Wang, Honglun
通讯作者	Wang, HL (通讯作者)，Northwest Inst Plateau Biol, Qinghai Prov Key Lab Tibetan Med Res, Xining 810008, Peoples R China. ; Wang, HL (通讯作者)，Northwest Inst Plateau Biol, CAS Key Lab Tibetan Med Res, Xining 810008, Peoples R China.
发表日期	2022
ISSN	0308-8146
EISSN	1873-7072
卷号	371
英文摘要	Anthocyanins of Lycium ruthenicum (LR) are valuable, whereas stabilities, especially colour stabilities, constrain development. This study investigates stored temperature effects on the stability of powdered anthocyanin extracts of LR in anaerobic conditions and colour changes in simulated applications. We found that temperature had limited effects on anthocyanin contents but negative effects on colour. Colour differences (Delta E) were amplified in simulated applications, 4 degrees C had the most changes in Delta E in simulated applications, 37 degrees C caused shrinkage of the colour range towards the yellow area, and changes in Delta E at pH 7 and 9 were summarized by models. In conclusion, during anaerobic storage of powdered anthocyanins, asynchronous changes occur between anthocyanin contents and colour. High storage temperature attenuates colour intensity, but low storage temperature causes more Delta E in applications. Established models are beneficial for decreasing the visual differences in products, deepening the understanding, and offering a new perspective on colour analysis.
关键词	CYANIDIN DERIVATIVES COLOR STABILITY DEGRADATION STORAGE FRUITS PUREE
英文关键词	Anthocyanins; Lycium ruthenicum Murr; Simulated application; Amplification of colour difference; Predictive model
语种	英语
WOS研究方向	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS类目	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:000703994800002
来源期刊	FOOD CHEMISTRY
来源机构	中国科学院西北生态环境资源研究院
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/254100
作者单位	[Deng, Kai; Ouyang, Jian; Hu, Na; Meng, Jing; Su, Chenyu; Wang, Jifei; Wang, Honglun] Northwest Inst Plateau Biol, Qinghai Prov Key Lab Tibetan Med Res, Xining 810008, Peoples R China; [Deng, Kai; Ouyang, Jian; Hu, Na; Meng, Jing; Su, Chenyu; Wang, Jifei; Wang, Honglun] Northwest Inst Plateau Biol, CAS Key Lab Tibetan Med Res, Xining 810008, Peoples R China; [Ouyang, Jian; Hu, Na; Wang, Honglun] Huzhou China Sci Innovat Ctr Plateau Biol, Huzhou 313000, Peoples R China; [Meng, Jing; Su, Chenyu; Wang, Jifei] Univ Chinese Acad Sci, Beijing 100049, Peoples R China
推荐引用方式 GB/T 7714	Deng, Kai,Ouyang, Jian,Hu, Na,et al. Improved colorimetric analysis for subtle changes of powdered anthocyanins extracted from Lycium ruthenicum Murr.[J]. 中国科学院西北生态环境资源研究院,2022,371.
APA	Deng, Kai.,Ouyang, Jian.,Hu, Na.,Meng, Jing.,Su, Chenyu.,...&Wang, Honglun.(2022).Improved colorimetric analysis for subtle changes of powdered anthocyanins extracted from Lycium ruthenicum Murr..FOOD CHEMISTRY,371.
MLA	Deng, Kai,et al."Improved colorimetric analysis for subtle changes of powdered anthocyanins extracted from Lycium ruthenicum Murr.".FOOD CHEMISTRY 371(2022).