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7 10 Vol. 7 No. 10
2016 10 Journal of Food Safety and Quality Oct. , 2016
彭 斌, 李红艳, 邓泽元*
(, 330047)
摘 要: , 2-
, 6 ,
,
, , pH
, ,
,
关键词: ; ; ;
Degradation of anthocyanins in foods during heating process and its
mechanism
*
PENG Bin, LI Hong-Yan, DENG Ze-Yuan
(State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China)
ABSTRACT: Anthocyanins, a type of water-soluble natural pigment from plant foods, are multi-hydroxyl or
multimethoxyl flavonoids compounds mainly formed on the basis of 2-phenylbenzofuran cationic. There are 6
species of plant anthocyanins being known, including pelargonidin, cyanidin, delphindin, peonidin, petunidin, and
malvidin. Previous studies about the degradation mechanism of anthocyanins are based on the thermal degradation
process of the standard samples. In the present paper, the differences between the 2 kinds of degradation pathways of
pure anthocyanins were summarized. An
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