The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Anthocyanin Content and Color Stability in Black Rice According to Different Extract Conditions and Selected Stabilizers

흑미의 추출조건에 따른 안토시아닌 함량과 첨가물에 따른 색소 안전성

  • Lee, Hye-Jeong (Dept. of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Jang, Jae-Seon (Dept. of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Choi, Eun-Young (Dept. of Food & Nutrition, Duksung Women's University) ;
  • Kim, Yong-Ho (Dept. of Medicinal Biotechnology, Soonchunhyang University)
  • 이혜정 (가천의과학대학교 식품영양학과) ;
  • 장재선 (가천의과학대학교 식품영양학과) ;
  • 최은영 (덕성여자대학교 식품영양학과) ;
  • 김용호 (순천향대학교 의료생명공학과)
  • Published : 2008.06.30
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Abstract

The purpose of this study was to analyze the anthocyanin content of black rice crude extract according to different extraction methods, as well as to compare the effects of stabilizers(${\beta}$-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on anthocyanin color deterioration, which was examined at $100^{\circ}C$ for $120{\sim}180$ min. In the water extract, C3G (cyanidin-3-glucoside) was detected, 3.22 ppm and 3.29 ppm of C3G respectively. In the $60^{\circ}C$ water extract, anthocyanin color deterioration was retarded by 10% sucrose and 1% maltose and the thermal color deterioration was retarded by the additions of 1% maltodextrin and 1% ${\beta}$-cyclodextrin.

Keywords

References

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