有关桑葚色素论文的翻译.docVIP

E?ect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating Abstract This study aimed to elucidate how sucrose a?ects the anthocyanin and anti-oxidant capacity at low pH under high temperature.The interactive role of di?erent sucrose concentrations (20%, 40%, 60%) and pH values (2, 3, 4) on a mulberry antho-cyanin model system at di?erent heating times was investigated. A520 (red color) decreased from 0 to 4 h and increased thereafter, degradation index of anthocyanin (DI) increased in the pure anthocyanin system during 68 h of heating. The