2010•Food Science and Technology InternationalRequires access
The stability of anthocyanins obtained from blood orange
Siyi Pan
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Abstract
The stabilities of blood orange anthocyanins were studied.The results showed the anthocyanins of blood orange were unstable in blood orange juice,and were the most sensitive at pH 4.0.In addition,the anthocyanins of blood orange were unstable for heat and light.Metal ions had protective effect on the thermal degradation of anthocyanins.Al3+ had hyperchromic effect on anthocyanins,and the effect was enhanced with the increasing of Al3+ content.Cu2+ also had a protective effect on the thermal degradation of anthocyanins at lower content,but it had significant stimulative effect.Glucose had a protective effect on the thermal degradation of anthocyanins,whereas sucrose and fructose could promote the degradation of anthocyanins,and the effect of fructose was greater than sucrose.