| 花菁啶-3-葡萄糖甙的稳定性 |
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| 引用本文： | 尹起范,吴信子,朴京一,魏科霞.花菁啶-3-葡萄糖甙的稳定性[J].化学研究与应用,2004,16(1):91-92,94. |
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| 作者姓名： | 尹起范 吴信子 朴京一 魏科霞 |
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| 作者单位： | 淮阴师范学院化学系,江苏,淮安,223001;延边大学分析测试中心,吉林,延吉,133002;延边大学分析测试中心,吉林,延吉,133002;延边大学理工学院化学系,吉林,延吉,133002 |
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| 基金项目： | 吉林省科委资助项目(980131)，吉林省教委资助项目(9860) |
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| 摘 要： | 蓝靛果可食用，是忍冬属植物，主要分布在长白山和大、小兴安岭地区。全果中花色甙(花菁啶-3-葡萄糖甙)的含量比较高，是理想的制取花色甙类天然色素的原料。其结构式为：
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| 关 键 词： | 蓝靛果 花色甙 稳定性 |
| 文章编号： | 1004-1656(2004)01-0091-03 |
Study on stability of the cyanindin-3-glucoside |
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| YIN Qi-fan.Study on stability of the cyanindin-3-glucoside[J].Chemical Research and Application,2004,16(1):91-92,94. |
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| Authors: | YIN Qi-fan |
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| Institution: | YIN Qi-fan~ |
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| Abstract: | Following the isolation and identification of Lonicera Caerulea,the stability of Cyanindin-3-glucoside(anthocyanins)was studied in detail.The results show the pigment would be better dissolved in water and ethanol and tastes good.The pigment becomes red in acidic solution,violet red in weak acidic or neutral solution,and blue in basic solution.The pigment is resistant to heat.The color of pigment becomes strong with adding of vitamin C,cane sugar and starch.The pigment would be degradated by light and hydrogen peroxide.Metal ion(except Fe~(3+))had no bad effect on the color of the pigment. |
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| Keywords: | Lonicera caerulea anthocyanins stability |
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