The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 12 Issue 1
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- Pages.85-90
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Stabilities of Anthocyanin Pigmenta obtained from Crab Apple (Malus prunifolia Wild. Borkh. "Red Fruit") by Ethanol Extraction
꽃사과(Malus prunifolia Wild. Borkh. "Red Fruit")에서 에탄올 추출한 안토시안 색소의 안정성
Abstract
The characcteristics of anthocyanin pigments from crab apple (Malus prunifolia Wild. Borkh. "red fruit") by ethanol extract were investigated at various condition of light temperature sugar, organic acid me-tal ion and pH. The pigments were stable(over the 60%) on the light irradiation throughout 20 days sto-rage period at room temperature and in the pesenc of Al-foil red blue green and yellow cover were rage period at room temperature and in the pesence of Al-foil red blue green and yellow cover were very stable. The pigments also showed high thermal stbility(over the 67% at 115
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