A comparison of two determination methods for studying degradation kinetics of the major anthocyanins from blood orange

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 1, 2009, Pages 245-249

  Cao, Shaoqian ^a   Liu, Liang ^b   Pan, Siyi ^a   Lu, Qi ^a   Xu, Xiaoyun ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Anthocyanins; Blood orange; Degradation kinetics; pH differential method; RP HPLC

Indexed keywords

ANTHOCYANIN; CYANIDIN 3 (6 MALONYLGLUCOSIDE); CYANIDIN 3 GLUCOSIDE; CYANIDIN-3-(6-MALONYLGLUCOSIDE); CYANIDIN-3-GLUCOSIDE; GLUCOSIDE;

ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; FRUIT; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; PH; SWEET ORANGE;

ANTHOCYANINS; BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CITRUS SINENSIS; FRUIT; GLUCOSIDES; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; KINETICS;

EID: 59849113030     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8021964     Document Type: Article

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