Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics

Food Research International

Volumn 50, Issue 2, 2013, Pages 691-697

  Hou, Zhaohua ^a   Qin, Peiyou ^a   Zhang, Yan ^a   Cui, Songhuan ^a   Ren, Guixing ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Anthocyanins; Black rice; Degradation kinetics; HPLC DAD MS

Indexed keywords

ACTIVATION ENERGIES (EA); ARRHENIUS EQUATION; BLACK RICE; CALCULATED VALUES; DEGRADATION KINETICS; DEGRADATION RATE; DIODE ARRAY DETECTION; FIRST ORDER REACTIONS; HEATING TEMPERATURES; HPLC/DAD/MS; PH VALUE; RICE (ORYZA SATIVA L.); TEMPERATURE DEPENDENT;

ACTIVATION ENERGY; DEGRADATION; ELECTROSPRAY IONIZATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; MASS SPECTROMETRY; PH; REACTION KINETICS;

ANTHOCYANINS;

ORYZA SATIVA;

EID: 84874325181     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.037     Document Type: Article

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