Improved colorimetric analysis for subtle changes of powdered anthocyanins extracted from Lycium ruthenicum Murr.

	Improved colorimetric analysis for subtle changes of powdered anthocyanins extracted from Lycium ruthenicum Murr.
	Deng, K; Ouyang, J; Hu, N; Meng, J; Su, CY; Wang, JF; Wang, HL
刊名	FOOD CHEMISTRY
	2021
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.
内容类型	期刊论文
源URL	[http://210.75.249.4/handle/363003/61365]
专题	西北高原生物研究所_中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Deng, K,Ouyang, J,Hu, N,et al. Improved colorimetric analysis for subtle changes of powdered anthocyanins extracted from Lycium ruthenicum Murr.[J]. FOOD CHEMISTRY,2021,371.
APA	Deng, K.,Ouyang, J.,Hu, N.,Meng, J.,Su, CY.,...&Wang, HL.(2021).Improved colorimetric analysis for subtle changes of powdered anthocyanins extracted from Lycium ruthenicum Murr..FOOD CHEMISTRY,371.
MLA	Deng, K,et al."Improved colorimetric analysis for subtle changes of powdered anthocyanins extracted from Lycium ruthenicum Murr.".FOOD CHEMISTRY 371(2021).